Wednesday, August 7, 2013
Chickpea Pancakes with White Bean & Basil Tapenade
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
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.
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.