SOCCA (FARINATA)
This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it's called farinata). It's traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. (In the main market in Nice, it's baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that's no problem. They're nearly as great in a skillet or in a pizza pan in your oven, and totally foolproof.
Provided by Mark Bittman
Categories easy, appetizer
Time 45m
Yield 4 to 6 appetizer servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
- Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
- Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they're well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
- Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 2 grams
CHICKPEA FLOUR PANCAKES
These Chickpea Flour Pancakes are an easy vegan, grain-free, and oil-free pancake recipe with only 4 ingredients.
Provided by Carine Claudepierre
Categories Breakfast
Time 20m
Number Of Ingredients 6
Steps:
- In a mixing bowl, whisk the chickpea flour, baking powder, sugar until well combined, and no lumps show.
- Whisk in unsweetened almond milk until smooth. Note that chickpea flour makes lumps easily. To avoid that, whisk vigorously until no more is left. It's OK to have a few lumps, but the less, the better it tastes! You can also blend the batter in a blender for an ultra-smooth texture.
- Warm a non-stick crepe pan or non-stick pancake griddle under medium heat. Slightly grease the pan with vegetable oil, about 1/2 teaspoon. I suggest rubbing a piece of oiled absorbent paper on the pan to avoid too much oil. Adding too much oil will fry your pancakes, and it is not what you want.
- Spoon 2-3 tablespoons of batter per pancake, depending on the size you like.
- Cook 2-3 minutes on one side or until the sides are half set, bubbles form in the center, and it is easy to flip without breaking.
- Slide a spatula under the pancake and flip over. Cook 1 more minute on the other side or until the center is set and the pancake is fluffy.
- Cool on a rack and repeat until no more batter left. You should be able to make 8 medium size pancakes from this batter.
- Serve immediately with maple syrup, banana slices, and fresh blueberries.
Nutrition Facts : ServingSize 1 pancake, Calories 77.7 kcal, Carbohydrate 13.6 g, Protein 3.4 g, Fat 1 g, Fiber 1.7 g, Sugar 6.2 g, SaturatedFat 0.1 g, Sodium 115.8 mg, UnsaturatedFat 0.6 g
LIGURIAN CHICKPEA PANCAKE (FARINATA)
Steps:
- Gather the ingredients.
- Put the water in a bowl. Use a whisk to beat the chickpea flour into the water, stirring briskly to keep lumps from forming.
- Whisk in a healthy pinch of salt too, cover the bowl with plastic wrap, and let it rest for at least 4 hours in a warm but not hot place.
- When the time is up, preheat your oven to 440 F / 220 C. Use a slotted spoon to remove the foam that will have formed on the surface of the batter, and then mix in half of the oil, using the other half to oil your pans.
- Pour the batter into the pans-it should be between 1/4 and 1/2 inch thick or 5 and 10 millimeters.
- Bake the farinata for 20 minutes, until it has firmed up and become golden. Slice it up and serve it hot, with salt and pepper to taste. Enjoy!
Nutrition Facts : Calories 330 kcal, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 5 g, Protein 9 g, SaturatedFat 3 g, Sodium 81 mg, Sugar 5 g, Fat 22 g, ServingSize 10-12 servings, UnsaturatedFat 0 g
FAINá (CHICKPEA FLOUR PANCAKE)
This simple and so delicious chickpea pancake or fainá is popular in Argentina and Uruguay but originated in the Liguria region of Italy. You can make it with various degrees of fermentation, and then enjoy it with a salad, in an Italian focaccia sandwich, or try it a caballo, on top of a slice of pizza, like you might find in Buenos Aires or Montevideo.
Provided by Melissa Johnson
Categories Recipes
Time 48m
Number Of Ingredients 6
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.
CRISPY CHICKPEA PANCAKES WITH ROASTED MUSHROOM SALAD
Italian farinata are simple pancakes made from chickpea flour, which gives them a deep, nutty flavor and unexpectedly luxurious texture. Make sure to use an ovenproof pan so you can finish the pancake in a hot oven to give it golden, crisp edges. Top the farinata however you like - roasted vegetables, a dressed salad, a mix of fresh herbs - or even eat it plain, with a cold drink, just before dinner. But a mix of roasted mushrooms and radicchio seasoned simply with vinegar and olive oil is perfect in the fall.
Provided by Tejal Rao
Categories dinner, lunch, appetizer, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the pancake batter: Pour the warm water into a large mixing bowl and gradually whisk in the chickpea flour in small amounts to avoid lumps. Add the salt, pepper and 2 tablespoons oil, and whisk again until smooth. The batter should be the consistency of heavy cream. If it's too thick, whisk in more warm water, 1 tablespoon at a time. If the batter is lumpy, use an immersion blender or blender to get it nice and smooth. Set the batter aside at room temperature for about 2 hours.
- Make the topping: Position racks near the top and bottom of the oven, and heat oven to 450 degrees. Roughly chop or tear the mushrooms and toss with 2 tablespoons oil and the kosher salt on a sheet pan. Spread the mushrooms in an even layer and roast on the top rack for about 20 minutes, or until lightly browned, mixing the mushrooms midway so they cook evenly.
- Meanwhile, make the pancakes: Heat 2 tablespoons oil in an 8- or 9-inch frying pan with an ovenproof handle over medium. When the oil is hot, swirl it to evenly coat the bottom of the pan and pour in half the chickpea batter. It should be about ¼ inch deep. When the bottom is set, after about 1 minute, slide the pan onto the lower oven rack and bake for about 10 minutes, or until the edges are golden brown and crisp, but the center is still tender. Use a spatula to release the edges and slide it onto a cutting board. Repeat with the remaining 2 tablespoons oil and the remaining batter.
- Tear the radicchio leaves into bite-size pieces, then add to the sheet pan of slightly cooled mushrooms along with the vinegar and remaining tablespoon oil. Season with the flaky salt and black pepper, and mix well. Cut the pancakes into squares, transfer to serving plates, top with the mushroom mix and eat while still warm.
SAVORY CHICKPEA FLOUR PANCAKES
This recipe came from Indian Culinary Center. I was looking for any recipe to use my chickpea flour and I love it! It came out great, delicious.
Provided by Chef Dagmar Arrow
Categories Breakfast
Time 40m
Yield 3 pancakes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place chickpea flour in a large mixing bowl. Add 1 cup water and stir to make a smooth batter. Add salt, cayenne, onion, ginger, tomato, chiles, garlic and cilantro. Mix well and set aside por 15 minutes.
- Place 1/2 tablespoon of oil in a skillet(preferably nonstick) over medium heat. Stir once and place about 1/3 cup batter into center of skillet. Tilt pan to spread( as if making a crepe). Cover and cook for three minutes. Turn over and cook, uncovered, for one more minute; it should be golden. repeat with remaining batter, stirring before using.
- Serve hot with chutney.
Nutrition Facts : Calories 219.2, Fat 12.3, SaturatedFat 1.6, Sodium 345.6, Carbohydrate 20.7, Fiber 4.1, Sugar 5, Protein 7
More about "fainá chickpea flour pancake recipes"
HEARTY HERBED CHICKPEA PANCAKES | THE FIRST MESS
From thefirstmess.com
FAINA CHICKPEA FLATBREAD URUGUAY RECIPE
From recipezazz.com
FARINATA - RECIPE FOR CHICKPEA PANCAKES | EATALY
From eataly.com
TUSCAN FALL PLEASURES- CHICKPEA PANCAKES - DIVINA CUCINA
From divinacucina.com
FAINá - TRADITIONAL ARGENTINIAN RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (1)Category Appetizer, Side DishServings 6Total Time 45 mins
ITALIAN FARINATA FLATBREAD (GF, VEGAN) - FERMENTING FOR FOODIES
From fermentingforfoodies.com
CHICKPEA FLOUR PANCAKES (GLUTEN-FREE) | RAINBOW IN MY KITCHEN
From rainbowinmykitchen.com
FARINATA - ITALIAN CHICKPEA PANCAKE (GLUTEN-FREE)
From karlijnskitchen.com
CHICKPEA FLOUR PANCAKES (VEGAN + GF!) + VIDEO - MINDFUL AVOCADO
From mindfulavocado.com
BEST VEGAN CHICKPEA FLOUR PANCAKES - RUNNING ON REAL FOOD
From runningonrealfood.com
CHICKPEA FLOUR PANCAKES - TRADITIONAL PANCAKES TAKEN TO …
From hurrythefoodup.com
FARINATA (ITALIAN CHICKPEA PANCAKE) RECIPE - SERIOUS EATS
From seriouseats.com
CHICKPEA PANCAKES RECIPE WITH ONLY 4 INGREDIENTS | TASTE …
From tasteofhome.com
CHICKPEA FLOUR PANCAKES RECIPE - NORTHERN HOMESTEAD
From northernhomestead.com
CHICKPEA FLOUR CHOCOLATE PANCAKES | RAINBOW IN MY KITCHEN
From rainbowinmykitchen.com
FAINá (CHICKPEA FLOUR PANCAKE) - THE LATEST BREAD NEWS
From breadnews.net
SAVORY OR SWEET! GLUTEN-FREE PANCAKES - DETOXINISTA
From detoxinista.com
FAINá GARBANZO FLATBREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
FAINá (CHICKPEA FLOUR PANCAKE) | RECIPE | CHICKPEA FLOUR PANCAKES ...
From pinterest.com
CHICKPEA FLOUR PANCAKES (GLUTEN-FREE, OIL-FREE, SUGAR-FREE, VEGAN)
From bubblegreen.com
CHICKPEA AND ROSEMARY PANCAKE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
SPICY AND FLAVORFUL CHICKPEA FLOUR PANCAKES - CARIBBEAN GREEN …
From caribbeangreenliving.com
FARINATA RECIPE - DELICIOUS LIGURIAN CHICKPEA PANCAKES
From nonnabox.com
3-INGREDIENT CHICKPEA FLOUR PANCAKES (SWEET OR SAVORY!)
From bakedgreens.com
QUICK RECIPE: SAVORY CHICKPEA PANCAKES * FREISTYLE BY VERENA FREI
From frei-style.com
FARINATA GENOVESE : LIGURIAN CHICKPEA FLATBREAD - COOK WITH RENU
From cookwithrenu.com
CHICKPEA FLOUR PANCAKES | THE WANNABE CHEF
From thewannabechef.net
CHICKPEA FLATBREAD RECIPE - FARINATA RUSTIC ITALIAN PANCAKE
From youtube.com
GLUTEN FREE CHICKPEA FLOUR INDIAN PANCAKES RECIPE
From dobbernationloves.com
CHICKPEA FLOUR PANCAKES - OH MY VEGGIES
From ohmyveggies.com
CHICKPEA FLOUR PANCAKES - KAYLA'S KITCH AND FIX
From kaylaskitchandfix.com
8 INGREDIENT CHICKPEA FLOUR BANANA PANCAKES - BRAVE LITTLE VEGAN
From bravelittlevegan.com
VEGAN CHICKPEA FLOUR PANCAKES - EAT WITH CLARITY
From eatwithclarity.com
SAVORY CHICKPEA FLOUR PANCAKES (BESAN CHILLA) - EVERYDAY …
From everydaynourishingfoods.com
4 INGREDIENT FLUFFY CHICKPEA FLOUR PANCAKES| VEGAN, GLUTEN FREE
From vgnbites.com
VEGAN BANANA CHICKPEA FLOUR PROTEIN PANCAKES - MY PLANTIFUL …
From myplantifulcooking.com
SAVORY CHICKPEA FLOUR PANCAKES (HI-PROTEIN, GLUTEN-FREE)
From veganrunnereats.com
CHICKPEA PANCAKES #3 – FENNEL & OLIVE MEGA MIX | HURRY THE …
From hurrythefoodup.com
VEGGIE FARINATA (CHICKPEA PANCAKE) RECIPE - FOOD NEWS
From foodnewsnews.com
FLUFFY CHICKPEA FLOUR PANCAKES (VEGAN, GLUTEN-FREE, HIGH …
From veggiekinsblog.com
SAVORY VEGAN + GLUTEN FREE CHICKPEA PANCAKES RECIPE
From veggiecurean.com
CHICKPEA PANCAKES - HEALTHY LITTLE FOODIES
From healthylittlefoodies.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love