Chickpea Pancake Recipes

Steps:

• Blend 1 1/2 cups water, 1 cup chickpea flour, 2 tablespoons olive oil and 3/4 teaspoon kosher salt in a blender. Let rest 15 minutes, then skim off the foam. Heat 2 tablespoons olive oil in a medium ovenproof nonstick skillet over high heat. Pour in the batter and cook until the bottom is set, 2 minutes. Sprinkle with sesame seeds and crushed coriander and cumin seeds. Bake at 425 degrees F until the pancake springs back when pressed, 20 minutes. Sprinkle with flaky salt.

Steps:

• Mix egg, flour, milk, cumin and chick pea puree to a smooth batter. Adjust viscosity with additional milk or flour. Add virgin olive oil, parsley and coriander and whisk well. Preheat non-stick pans and place 3 inch pastry ring in each pan. Pour 1 ounce olive oil in each ring and proceed to make pancakes 1/4 inch thick. Sprinkle currants on bubbling side and turn when brown. Brown evenly on both sides.

Steps:

• Make the pancake batter: Pour the warm water into a large mixing bowl and gradually whisk in the chickpea flour in small amounts to avoid lumps. Add the salt, pepper and 2 tablespoons oil, and whisk again until smooth. The batter should be the consistency of heavy cream. If it's too thick, whisk in more warm water, 1 tablespoon at a time. If the batter is lumpy, use an immersion blender or blender to get it nice and smooth. Set the batter aside at room temperature for about 2 hours.
• Make the topping: Position racks near the top and bottom of the oven, and heat oven to 450 degrees. Roughly chop or tear the mushrooms and toss with 2 tablespoons oil and the kosher salt on a sheet pan. Spread the mushrooms in an even layer and roast on the top rack for about 20 minutes, or until lightly browned, mixing the mushrooms midway so they cook evenly.
• Meanwhile, make the pancakes: Heat 2 tablespoons oil in an 8- or 9-inch frying pan with an ovenproof handle over medium. When the oil is hot, swirl it to evenly coat the bottom of the pan and pour in half the chickpea batter. It should be about ¼ inch deep. When the bottom is set, after about 1 minute, slide the pan onto the lower oven rack and bake for about 10 minutes, or until the edges are golden brown and crisp, but the center is still tender. Use a spatula to release the edges and slide it onto a cutting board. Repeat with the remaining 2 tablespoons oil and the remaining batter.
• Tear the radicchio leaves into bite-size pieces, then add to the sheet pan of slightly cooled mushrooms along with the vinegar and remaining tablespoon oil. Season with the flaky salt and black pepper, and mix well. Cut the pancakes into squares, transfer to serving plates, top with the mushroom mix and eat while still warm.

Steps:

• Whisk together the flour and water to make a batter of pouring consistency. Adjust with more flour or water as necessary. Stir in the remaining ingredients.
• Heat some ghee (or oil) in a non stick frying pan over medium heat.
• Spoon 1/4 cup batter into pan and cook until the top starts looking a little dry and bubbles appear. Turn and cook til other side browned. Remove and keep warm. Repeat with rest of batter.
• Serving ideas; topped with sweet chutney, some yoghurt mixed with lemon juice, as well as chopped coriander. Or sauteed mushrooms, wilted spinach and spiced chutney. Or a meat version with the chicken mentioned above.

Steps:

• Double-mill the dried chickpeas, once very coarse and a second time fine. You can also use store bought chickpea flour.
• Mix in the water and the optional sourdough starter. Cover and let the batter sit a minimum of 2 hours and ideally overnight.
• For a not-sour pancake, don't add the sourdough starter and limit the rest time to 12 hours. For a mildly sour/fermented pancake, add the sourdough starter but refrigerate the batter overnight, or skip the sourdough starter and rest the batter for about 24 hours. For a very sour pancake, add the sourdough starter and leave the batter at room temperature overnight, or skip the sourdough starter and leave the batter at room temperature for 3-4 days.
• After the rest, add the salt and pepper to the batter and mix thoroughly.
• Preheat your oven to 450F, with one shelf below the middle and another shelf higher than the middle of your oven.
• Put the olive oil into a cold 10-inch skillet, cast iron or stainless steel, and heat it on the stove. Don't let the oil get to the point of smoking. I have an infrared thermometer and found 360F worked well.
• Add the batter to the skillet and let it cook until the edges curl in a bit, 1-3 minutes.
• Carefully transfer the skillet to the lower shelf of your hot oven.
• Bake for about 25 minutes (10 minutes on the lower shelf and another 10-15 minutes on the higher shelf).
• Use a metal spatula to separate the fainá from the base of the skillet; then leave it in the skillet to cool for about 10 minutes.
• Transfer to a cutting board and serve. Fainá reheats well in a toaster oven or on a fry pan, but is also tasty cold.

Steps:

• Place heavy (preferably cast-iron) skillet in oven and preheat to 450.
• In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.
• Whisk in warm water and 2 tbsp olive oil.
• Cover the bowl and allow the batter set for at least 30 minutes, which should have the consistency of thick cream. Stir sliced onion into the batter.
• Remove skillet from oven. Add 1 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set (top may not be browned).
• Set socca a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.