Tortillitas with Shrimp (Tiny Seafood Pancakes From Spain)

Another gem from Mark Bittman (N.Y. Times).

Tortillitas with Shrimp - Tiny Seafood Pancakes

1/2 cup chickpea flour
1/2 cup flour
1/2 teaspoon baking powder
Salt and freshly ground black pepper
1/3 cup chopped onion -- or scallions
1/2 cup shrimp -- raw, chopped, or scallops or other shellfish or fish
2 tablespoons chopped chives -- parsley, thyme or cilantro (2 to 3)
Olive oil

In bowl combine flours and baking powder with salt and pepper. Add a little more than 1 cup water. Stir to combine. (Note: Consistency should resemble pancake batter. If batter is too thick, add more water, a little at a time.) Stir in onions, chopped seafood and herbs.

Put large nonstick skillet over medium-high heat. Film bottom of pan generously with olive oil. Heat until oil is hot. Pour in half of batter until it fills center of pan. Spread gently with spoon to form large pancake.

Cook for 3 minutes or until pancake is set around edges. Flip pancake. Cook for 3 minutes. Flip again. Cook for 30 seconds or until pancake is crisp on outside but still moist inside. Remove from pan.

http://video.nytimes.com/video/2009/03/27/dining/1194837941249/tortillitas-with-shrimp.htmlhttp://video.nytimes.com/video/2009/03/27/dining/1194837941249/tortillitas-with-shrimp.html


http://www.nytimes.com/2009/04/01/dining/01mini.html?_r=1&ref=dining
 
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