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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A very peppery pancake from Nice, made with chickpea flour (and therefore gluten free). Adapted from a recipe at Al Dente (after a recipe by Mark Bittman in the _New York Times_). Ingredients:
1 cup chickpea flour |
1 teaspoon salt |
1 teaspoon freshly ground black pepper (to taste) |
1 cup warm water |
4 -6 tablespoons olive oil |
1/2 large onion, thinly sliced (optional) |
1 tablespoon fresh rosemary leaf (optional) |
Directions:
1. Place 12 skillet or pizza pan in oven; preheat oven to 450°F.
2. Sift chickpea flour into large bowl. Stir in salt and pepper, then whisk in water until there are no lumps. Add 2 tbsp olive oil. Cover and let stand at least 30 minutes (or up to 12 hours). Batter should be about as thick as heavy cream.
3. If using onion and/or rosemary, stir them into the batter. Pull preheated pan out of oven and add 2 tbsp olive oil; swirl to coat pan. Pour in batter and bake 12-15 minutes, until firm and edges are set. If top looks dry, brush with 1-2 tbsp more olive oil; place pan under broiler until top is spotty brown. Cut into wedges and serve hot.
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