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Title: Provençal Chickpea Flour Pancake

2/3 C chickpea flour
2 c water
3 T olive oil
1/4 t salt
0 - salt and pepper to taste

In a medium bowl, whisk together the flour and water; strain into another medium bowl. Whisk in 2 tablespoons of the oil and the salt. Let stand for a minimum of 30 minutes, up to 6 hours, at room temperature

Preheat the oven to 500° F. Brush a 10 1/2 inch cast-iron skillet with a little olive oil. Place in the center of the oven for 5 minutes, or until the oil just begins to smoke.

Carefully remove the skillet from the oven. Whisk the batter vigorously, then very slowly pour it into the hot skillet, taking care as the batter may splatter. Return the skillet to the oven and bake, checking often after 10 minutes, for about 15 minutes, or until the top of the pancake is nicely browned and the mixture is bubbling.

Remove the skillet from the oven and immediately sprinkle with salt and pepper. Divide into 6 wedges with a knife. Using a pie server, gently scrape and lift each wedge out of the pan and transfer to serving plates.

From Mediterranean Vegan Kitchen
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