I’ve been dreaming of farinata – a chickpea flour pancake – since I had it near Genova years ago.
I finally got around to trying a recipe this week – and it’s super easy!
The batter is simply chickpea flour and water, whisked to a runny consistency, then olive oil is added after the mix sits for a few hours. I also added salt and rosemary for flavour.
The batter is poured into a well-greased pan and baked for 20 minutes.
This is an awesome breakfast, lunch or dinner! Works well on its own, or try it as part of a vegetarian or gluten-free buffet.