Farina is a super tasty and easy chickpea pancake!
This Italian pancake is savory with a nutty flavor from the chickpea. A thick soft pancake that you can eat any time of the day. So are you ready to learn how to make farinata? Let’s get started!
Farinata also known as socca, torta di ceci, or cecina is a thin unleavened pancake made with chickpea flour.
It originates from Genoa but it is also served in the South of France.
When you make this recipe it requires some patience because the batter needs to sit for about 4 hours.
You can also decide to prepare the batter the evening prior to baking.
It is all so very important to not bake the pancake to long or it will turn into cardboard, something nobody wants.
You can make chickpea flour from scratch if you have a very strong kitchen machine or you can buy in the store.
Chickpea flour is gluten-free so if you are gluten intolerant you can eat this farinata as well.
To make this Italian chickpea pancake you need a very limited number of ingredients.
Make sure you have the following ready when you start:
- Chickpea flour
- Olive oil
- Sea salt
How to make farinata pancakes
Start this recipe by weighing the chickpea flour and put in a bowl. Then add the sea salt.
Now measure water and put it in a separate bowl or measuring cup.
Add water bit by bit about half of the measuring cup while whisking to avoid lumps.
Then add the remaining water slowly to the chickpea flour stirring continuously so the flour and water turn into a batter.
It is a really runny batter. Set the batter aside for about 4 hours
so the batter can thicken.
Preheat the oven to 500F or as far as it can go with a cast iron skillet inside.
When the oven is hot take the skillet out of the oven and put 1 tablespoon olive in the pan.
Swirl the olive oil in the pan before you add half of the batter (about 1 centimeter) and swirl it round in the skillet.
Sprinkle rosemary herbs and more sea salt on top.
Turn the oven to broiler and cook the chickpea farinata under the broiler for 11 minutes.
Take the pan out of the oven and remove the farina pancake from the pan on a plate.
Repeat the steps for the second Italian pancake.
You should bake the farina in the middle of the oven so the skillet is warmed from all sides.
If you have a pizza stone use it because it will pass along heat even better.
Other pancake recipes
If you like this recipe you will love these recipes:
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The best Italian chickpea pancake is this farinata recipe. It is gluten free, vegan with a nutty flavor. Great to eat as a snack or side dish.
- 150-gram chickpea flour
- 330-gram water
- 2 tablespoons olive oil
- 1 teaspoon rosemary
- Pinch of sea salt
- Weigh the chickpea flour and put in a bowl. Add the sea salt. Measure the water
- Add half of water bit by bit to the flour while whisking to avoid lumps
- Then add the remaining water slowly to the chickpea flour stirring continuously so the flour and water turn into a batter
- It is a really runny batter. Set the batter aside for 4 hours
- The batter will thicken
- Preheat the oven to 500F with a cast iron skillet inside. When hot take the skillet out of the oven and put 1 tablespoon olive in the pan swirl it round
- Add half of the batter and swirl it round in the skillet. Sprinkle rosemary herbs and more sea salt on top
- Turn the oven to broiler and cook the chickpea farinata under the broiler for 11 minutes
- Take out of the pan and repeat
Calories: 411; Fat: 19g; Carbs: 44g; Protein: 17g;