Farinata

Farinata (or socca) is a type of pancake made from chickpea flour which originated in Italy. Fermenting the batter makes it light and creamy and helps increase the nutritional value of the chickpea flour. These can be served as a snack or side dish, or add toppings to make a light meal.

Makes 2 large ‘pancakes.’

INGREDIENTS
1 cup chickpea flour
1 tsp apple cider vinegar or lemon juice 300ml water
1 teaspoon salt
3 tablespoons olive or coconut oil (melted)

METHOD

1. Combine the flour with the water and vinegar or lemon juice, whisk well until batter is smooth.
   
2. Cover the bowl with a tea towel and leave to ferment for 15-24 hours at room temperature until it bubbles slightly or looks frothy.
   
3. Add salt and 1 tablespoon of oil to the batter and whisk.
   
4. Heat the grill on high, place the rack about 15cm below, add 1 tablespoon of oil to a skillet (oven-proof frying pan) and preheat.
   
5. Remove the hot skillet carefully and pour half of the batter in - making sure it spreads evenly. Add any chosen toppings.
   
6. Grill for about 5-10 minutes until set and golden and crispy around the edges. Repeat with remaining batter and oil. (You can also bake these in a hot oven, or on the stove top in a frying pan for 2-3 minutes each side).
   
7. Cool for a minute, add seasonings if desired, cut into wedges and enjoy fresh and warm.

Seasonings: fresh or dried herbs, pepper, a sprinkling of grated parmesan.

Toppings: Can include any combination of pesto, cheese, olives or vegetables such as zucchini, tomato, peppers.