Chickpea Pancake

Instructions

1. 1

   In a large mixing bowl, whisk together chickpea flour, water, salt, and black pepper until a smooth batter forms with the consistency of thin pancake batter

3. 2

   Let the batter rest for 15 minutes at room temperature to allow the chickpea flour to fully hydrate

5. 3

   Heat a 30cm non-stick skillet or cast iron pan over medium-high heat and add 2 tablespoons of olive oil

7. 4

   Once the oil is shimmering, pour approximately 150ml of batter into the center of the pan and immediately tilt and rotate to spread evenly into a thin circle

9. 5

   Cook for 4-5 minutes until the bottom is golden and crispy, then flip carefully and cook the other side for 3-4 minutes until lightly browned

11. 6

    Transfer to a cutting board and sprinkle with fresh rosemary, thyme, and coarse sea salt while still warm

13. 7

    Cut into wedges or strips and serve immediately with lemon wedges and fresh herbs as garnish

15. 8

    Repeat with remaining batter, adding more olive oil to the pan as needed between pancakes

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