1 cup milk
1/3 cup all-purpose flour
½ cup chickpea (beans) flour
1 small sweet potato, grated
1 small red onion, grated (optional)
olive oil for frying
1 (5-6 ounce) package fresh baby spinach leaves, shredded
2 tablespoons dried currants
1 tablespoon Santa Fe Olive Oil & Balsamic Company’s olive oil
¼ cup pine nuts
salt and pepper, to taste
1) To make the filling, place the spinach in a saucepan over medium heat. Add a splash of water and cook for about 2-3 minutes, or until wilted. Turn out onto a plate,then blot firmly with paper towels to squeeze out as much water as possible
2) To make the pancakes, whisk together milk, chickpea flour, and all-purpose flour in a large bowl. Stir in the sweet potato and onion, and mix thoroughly
3) Heat a small amount of vegetable oil in a large skillet over high heat and pour one quarter of the pancake batter into the skillet„ using the back of a spooon to spread the batter out to the edges of the skillet. Cook for 2-3 minutes on each side, turning carefully, until brown and crisp. Transfer to a plate lined with paper towels and make three more pancakes.
4) Return the spinach to the saucepan with the currants, olive oil, and pine nut and place over medium heat. Season with salt and pepper and cook for a minute or until heated through. Take one quarter of the spinach mixture and place on one half of a pancake. Fold over the other half. Repeat with the remaining pancakes.