Farinata
- Ailsa Burt
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serves 2 (makes 1)
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 3.8 out of 5.4 ratingsRate
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Make these Italian savoury pancakes using chickpea flour – they're an alternative option for Pancake Day, and are served in wedges with a sprinkle of sea salt
Dairy-free
Egg-free
Gluten-free
High-fibre
Low sugar
Nut-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
2 rosemary sprigs
leaves picked and finely chopped
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70ml extra virgin olive oil
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Nutrition: Per serving
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kcal571
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fat36g
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saturates5g
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carbs41g
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sugars2g
low
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fibre8g
high
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protein17g
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salt2.46g
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Method
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step 1
Tip the chickpea flour into a large bowl and make a well in the centre. Slowly whisk in 440ml room temperature water until you have a smooth, lump-free batter. Cover and leave to rest at room temperature for at least 4 hrs, or overnight.
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step 2
Heat the oven to 240C/220C fan/gas 9 with a large cast iron or ovenproof frying pan on the middle shelf. (Or, use a 30 x 25cm rectangular baking tin.) Meanwhile, uncover the batter and skim any impurities off the surface. Stir, then add the chopped rosemary, 1 tsp fine salt and 1 tsp freshly ground black pepper. Transfer the mixture to a jug.
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step 3
Carefully remove the hot pan from the oven and pour in the olive oil (do this carefully in case it spits). Put a wooden spoon in the oil and hold it at a 45-degree angle in the centre of the pan. Slowly pour the batter into the pan over the back of the spoon – you are aiming for a farinata with a thickness of about 1cm. Bake for 15 mins on the lowest shelf of the oven until lightly browned. Heat the grill to high, then slide under the hot grill for 5 mins until the top is light golden brown. Cut into wedges, sprinkle with sea salt flakes and serve hot.
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A star rating of 3.8 out of 5.4 ratings
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