Saw Mark Bittman’s column/video for this recipe in the New York Times and had to give it a try – it turned out really good. I used a 2/3 chickpea flour to 1/3 wheat flour ratio – I liked the additional crispiness and fragility the chickpea flour gave the pancakes. Delicious with the simple salad with sherry vinegar and walnut oil vinaigrette.
these Tortillitas were awesome. Light and fresh tasting… must’ve been the chickpea flour.
Very fresh. And the shrimp was perfect: sweet and juicy.