Farinata – chickpea and rosemary pancake

2
15 minutes

Ingredients

  • 150g of gram flour
  • 330ml of water
  • 45ml of olive oil, plus a splash more for cooking
  • 2 tbsp of chopped rosemary
  • salt
  • pepper

Method

1
Whisk together the flour, water and oil then cover and leave to rest for at least 1 hour (you could leave the batter to rest overnight if needed)
2
When ready to cook, whisk to combine again as the flour maybe have settled at the bottom. Stir in the salt, pepper and rosemary
3
Preheat the grill and place an ovenproof frying pan over a medium heat with a dash of oil. Pour in the batter and swirl around; it should be a little thicker than a pancake, around 5mm
4
After a minute or so, transfer to the grill until you achieve a nice golden colour on top and the edges are starting to crisp and come away from the sides of the pan. Serve warm