Categories: Breakfast, Pancakes 
      Yield: 4 servings 
  
      1 c  Couscous 
      1 tb Couscous 
      6 tb All-purpose flour 
  1 1/2 ts Ground coriander 
    3/4 ts Baking powder 
    1/4 ts Salt, or to taste 
    1/4 ts Ground white pepper, or to 
           -taste 
      3    Eggs, lightly beaten 
      1 c  Milk 
  1 1/2 tb Melted unsalted butter, plus 
           -additional for cooking the 
           -pancakes 
  
  This is a light dish from "What's for Dinner" by Michael Roberts (Morrow) 
  that is worthy of main-course status. Top them with ratatouille or grilled 
  vegetables. 
   
  Combine the couscous, flour, coriander, baking powder and 1/4 teaspoon each 
  of the salt and pepper in a bowl. Add the eggs and milk, mixing well. Stir 
  in the butter, cover and set aside to rest for 20 minutes. 
   
  To cook the pancakes: Place an 8" skillet over medium heat and brush with a 
  little melted butter. Stir the batter to recombine. Then spoon 2-3 
  tablespoons of batter per pancake into the skillet, making 3 pancakes at a 
  time. Cook until bubbles rise to the surface of the pancakes and break, 
  about 1-2 minutes. Using a spatula, flip the pancakes and cook for 2 
  minutes. Remove pancakes from the skillet, cover and keep warm. Repeat with 
  the remaining batter, using as little butter as possible without allowing 
  the pancakes to stick to the bottom of the pan. 
   
  To serve, warm the pancakes in a hot oven, if necessary. Arrange the 
  pancakes on individual plates, and mound the ratatouille or grilled 
  vegetables next to them. Spoon any vegetable juices around, and serve 
   
  Per serving: 238 calories; 10 grams protein; 25 grams carbohydrates; 11 
  grams fat; 5 grams saturated fat; 225 miiligrams cholesterol; 682 
  milligrams sodium.