La Farinata Chickpea Pancake Recipes

Steps:

• Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
• Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
• Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they're well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
• Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.

Steps:

• • combine flour and enough water in bowl to make thick batter, dissolve all lumps. Add remaining water until batter is of tahini or thick cream. • add tsp of oil and salt, mix well. Let sit at room temp for 30 ims., or cover and refrigerate for up to 2 days. • just before serving, heat 2 tbps. oil in large skillet- med high heat, then add rosemary. • after oil is hot, pour 1/2 of batter into skillet to depth of 1/8". Cook for 1-2 mins. until cake is set & crisp underneath. Carefully turn over and cook for 30 secs. to 1 min. Slide onto serving place and cut into wedges, spring w/salt and grind pepper. Serve immediately.

Steps:

• The process is similar to making a regular pancake. Combine the chickpea flour and enough of the water in a mixing bowl to make a thick batter, stirring to dissolve any lumps. Add the remaining water until the batter is the consistency of tahini or thick pouring cream. Add a teaspoon of oil and the salt; mix well. Let sit at room temperature for 30 minutes, or cover and refrigerate for up to 2 days. Just before serving, heat 2 tablespoons of the oil in a large nonstick skillet (10-12 inches) over medium-high heat, and then add the rosemary. When the oil is hot (after about 30 seconds), the rosemary will start to 'jump' in the skillet. Pour half of the batter into the skillet. It should cover the bottom of the skillet to a depth of about 1/8 inch. Cook for 1-2 minutes, until the pancake is set crisped and golden underneath. Carefully turn over and cook for 30 seconds to 1 minute. Slide onto a serving plate. Cut into wedges, sprinkle with salt and generous grindings of pepper. Serve immediately. Cover and refrigerate the remaining batter for up to 2 days. NOTE: If making a second pancake right away, you'll need the leaves from a second sprig of rosemary and another 2 tablespoons of oil for the skillet. NUTRITION per serving (based on 12): 36 calories, 2g protein, 4g carbohydrates, 1g fat, 0g saturated fat, 0 mg cholesterol, 94 mg sodium, 1g dietary fiber, 1g sugar