This crisp, savoury Italian pancake recipe can be easily adapted with herbs, onion, roasted vegetables, passata or cheese. Serve as a nibble with drinks.
- 150g chickpea (gram) flour
- 2 tbsp extra-virgin olive oil, plus 4 tbsp for frying and extra for drizzling 1⁄2 tsp baking powder
- 1 tsp salt
- 4 fresh rosemary sprigs, leaves picked
- Sea salt for sprinkling 300ml cold water
- Put the flour, 2 tbsp oil, baking powder and salt in a mixing bowl. Using a balloon whisk, stir through 300ml cold water to form a loose batter. Rest for 10 minutes, then skim the froth from the surface (or see Make Ahead).
- Heat the oven to 240°C/fan220°C/gas 9. Heat a 20cm heavy-based, ovenproof frying pan on the hob. Add 2 tbsp extra-virgin olive oil and, when it shimmers, pour in half the batter. It should sizzle like Yorkshire pudding batter. Once the edge is set, turn the heat down a bit. When the mixture begins to bubble, scatter over half the rosemary leaves or alternatively you could add passata and roasted veg of your choice similar to a pizza, then continue to cook on the hob until the sides begin to turn golden.
- Transfer the pan to the oven and cook for 10 minutes or until the pancake is golden and crisp at the edge, with a soft centre. Flip it out of the pan, scatter with sea salt and drizzle with a little more oil. Repeat with the remaining batter.
- Cut the pancakes into slices and serve warm, or leave to cool to room temperature (but we think they’re much better warm).