Makes 2 medium pancakes (8 to 12 servings)
A recipe from Liguria in Italy, this makes a great afternoon snack or party starter. Chickpea flour is available at many large supermarkets such as Whole Foods. Look for the Bob’s Red Mill brand. The batter needs to rest for at least 30 minutes and can be refrigerated for up to 2 days. Drizzle with fragrant olive oil, shavings of Parmigiano Reggiano, top with a little peperonata or marinated mushrooms, or whatever you like.
- 1 cup chickpea flour
- 1/2 cup cold water, or as needed
- Beyond the Olive Arbosana extra virgin olive oil
- Coarse sea salt
- 2 Tbsp fresh rosemary leaves, roughly chopped
- Freshly ground black pepper
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 tsp or so 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 to 12 inches) over medium-high heat and add half 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 or 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. Make the second pancake in the same manner.
Provided by Chef John Ash © 2010
Photo Source: VegItalyGuide.com