1 : /2 c All-purpose flour
1/4 : ts Salt
4 : tb Vegetable shortening
2 : oz Lowfat cream cheese
2 : ts Lemon juice
4 : tb Ice water; up to 5Tbs
1 : md Sweet potato; thinly sliced
2 : c Basmati rice; dry measure
2 : tb Olive oil
1 : ts Saffron threads; gently
-toasted : -toasted
2 : tb V-8 juice
16 : oz Chickpeas; canned rinse
-drain : -drain
1 : tb Virgin olive oil
2 : lg Tomatoes; chopped
1 : c Cucumber; chopped
2 : tb Onion; minced
2 : tb Lemon juice
1 : tb Chopped parsley; or
Fresh : Fresh mint
1 : c Arugula; or shredded
Lettuce : Lettuce
1/8 : ts Cumin
4 : 6 inch pita bread rounds;
-halved : -halved
0: * ground in blender, or 1/4 c Cornmeal Mix the dry ingredients in a bowl
1: Beat the liquid ingredients (incl 2 T of the oil) together and add them to the dry mixture
2: Stir to mix well, mashing out the lumps with a wooden spoon
3: Add more liquid if necessary; the batter should pour off the spoon slowly but smoothly
4: You can use water instead of milk after you've added the first 1 1/2 cups of milk
5: Brush a hot skillet with oil or butter
6: The skillet should be well greased
7: Heat the skillet and cook the pancakes on the 1st side over med-hi heat until the surface bubbles; turn and cook briefly on the 2nd side
8: Transfer to warm plate
9: Makes 12 pancakes
10: From Gemini's MASSIVE MealMaster collection at www
11: synapse
12: com/~gemini