For the chicken:
1 3- 3 ½ lb. whole chicken
3 tbl Santa Clara chicken rub
1 tbl cumin
Olive oil or olive oil spray
For the pancakes:
2 cups of chick pea (garbanzo bean) flour
1 egg
3 tbl vegetable oil or melted butter
2 ½ - 3 c water or milk or almond milk
1 ½ tsp salt
½ tsp ground white pepper
Olive oil spray or melted butter for cooking pancakes
For the chicken:
Preheat oven to 350 degrees
Preheat oven to 350 and remove racks except for one set on the lowest rung
Wash and thoroughly dry chicken
Rub with olive oil or spray
Rub with Santa Clara and Cumin
Hook the chicken with the breast side low and facing down
Place hook on 2 sheet pans or 1 insulated jelly roll pan
Cook in oven until breast temperature registers to 170 degrees
Remove chicken and rest for at least 10 minutes
For the Pancakes:
Whisk first 6 ingredients in bowl and allow to rest 5 minutes
Adjust thickness of batter with water or milk to desired consistency (thicker batter means thicker pancakes)
Fry pancakes in non-stick pan with oil or butter
Serve with carved chicken and garlic mayo
Garlic mayo: season mayonnaise with Santa Clara spice rub, chopped parsley and a little lemon juice