Bon Appetit Chickpea Pancakes Recipes

CHICKPEA PANCAKE

Steps:

• Blend 1 1/2 cups water, 1 cup chickpea flour, 2 tablespoons olive oil and 3/4 teaspoon kosher salt in a blender. Let rest 15 minutes, then skim off the foam. Heat 2 tablespoons olive oil in a medium ovenproof nonstick skillet over high heat. Pour in the batter and cook until the bottom is set, 2 minutes. Sprinkle with sesame seeds and crushed coriander and cumin seeds. Bake at 425 degrees F until the pancake springs back when pressed, 20 minutes. Sprinkle with flaky salt.

FAINá (CHICKPEA FLOUR PANCAKE)

Steps:

• Double-mill the dried chickpeas, once very coarse and a second time fine. You can also use store bought chickpea flour.
• Mix in the water and the optional sourdough starter. Cover and let the batter sit a minimum of 2 hours and ideally overnight.
• For a not-sour pancake, don't add the sourdough starter and limit the rest time to 12 hours. For a mildly sour/fermented pancake, add the sourdough starter but refrigerate the batter overnight, or skip the sourdough starter and rest the batter for about 24 hours. For a very sour pancake, add the sourdough starter and leave the batter at room temperature overnight, or skip the sourdough starter and leave the batter at room temperature for 3-4 days.
• After the rest, add the salt and pepper to the batter and mix thoroughly.
• Preheat your oven to 450F, with one shelf below the middle and another shelf higher than the middle of your oven.
• Put the olive oil into a cold 10-inch skillet, cast iron or stainless steel, and heat it on the stove. Don't let the oil get to the point of smoking. I have an infrared thermometer and found 360F worked well.
• Add the batter to the skillet and let it cook until the edges curl in a bit, 1-3 minutes.
• Carefully transfer the skillet to the lower shelf of your hot oven.
• Bake for about 25 minutes (10 minutes on the lower shelf and another 10-15 minutes on the higher shelf).
• Use a metal spatula to separate the fainá from the base of the skillet; then leave it in the skillet to cool for about 10 minutes.
• Transfer to a cutting board and serve. Fainá reheats well in a toaster oven or on a fry pan, but is also tasty cold.