Wednesday, August 7, 2013

Chickpea Pancakes with White Bean & Basil Tapenade

Source: Clean Eating

Called socca in France or farinata in Italy, this savory pancake is a traditional street food among the locals of both regions.  
After realizing I didn't have a cast iron skillet for the oven (what the original recipe called for), I experimented and made mini pancakes & crepes on a regular griddle.  
Breakfast idea: serve with jelly or syrup instead of the tapenade!

1 cup garbanzo bean flour
3 TB olive oil, divided
1/2 tsp salt
1 cup cooked or canned cannellini beans
2 TB chopped fresh basil leaves, plus extra for garnish
1 clove garlic, minced
salt & pepper to taste

Make tapenade:
Place beans, 1 TB olive oil, 3 TB water, basil, & garlic in food processor; puree until smooth.  Transfer to lidded bowl & refrigerate until ready to use.

Make pancake batter:
Pour 1 1/3 cups water into medium bowl.  Add flour to bowl slowly, whisking in until smooth.  Allow mixture to stand at room temperature for at least 1 hour.  Stir in 2 TB olive oil & salt.

Aimee's Mini Pancakes or Crepes (great as an appetizer):
Coat griddle with nonstick cooking spray & heat to medium high.  Ladle small amounts of batter onto griddle, forming pancakes about 2 inches in diameter.  Cook 5-10 minutes; flip & cook a few minutes more. Serve with tapenade.

Large pancake:
Preheat oven to 450.  Heat a 10-inch cast-iron skillet on medium-high.  Add 2 TB oil, pour in all of batter, & cook about 1 minute (until edges of pancake begin to turn golden brown).  Do not flip; place skillet in oven & bake about 25 minutes, until crisp around the edges & light golden brown.  Slide pancake onto cutting board & slice into 8 equal wedges.

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