, or, anyone familiar with MUNG BEAN PANCAKES

[Guest guest]

I am dying for some of these -- but haven't been able to get to Whole Foods to

get the dry

Mung Beans for some time. . . but did get some dried chickpeas, which I've

soaked and they

are ready to use. . . I tasted them, and, because they're NOT canned --

(information I learned

from you about how different the sodium content is, plus taste, fibe, and other

nutritional

info when it comes to canned vs. dry) -- they taste SIMILAR to how mung beans

taste when

they've been brought back to life from dry to viable. They're not as light and

crunchy-crispy,

but they're still kinda neat in texture. Anyway, here's my question: Do you

think I could

substitute these chickpeas (garbanzos) for mung beans in your pancake recipe?

Might not be

as good, but would I still get a batter that would work? I hate to waste a

whole night's

soaking if they batter won't fry up nicely like it does with mung beans, and if

they're not

going to make a paste that's like a batter when pureed.

If I don't hear from you in time, I might just get really curious, though, and

do it myself... and

report in and let you know....

Annie

[Guest guest]

Give it a try and see how it comes out. That's part of the fun on

the Beach -- experimenting.