Chickpea Pancakes

Mario Batali
|
Servings: 4 - 6
|
easy
|
2+ hr

Mario adds a unique and delicious twist on your ordinary pancakes!


  • Ingredients
  • step-by-step directions
Ingredients
Chickpea Pancakes:
  • 1 cup chickpea flour
  • 1 cup water (warm)
  • 6 tablespoons olive oil (divided)
  • 1 clove garlic (minced)
  • 1/2 yellow onion (peeled, chopped)
  • 1 tablespoon fresh rosemary (chopped)
  • 1/2 bunch fresh parsley (chopped)
  • Kosher salt and freshly ground black pepper (to taste)
Ricotta Topping:
  • 1 cup ricotta
  • 1 tablespoon fresh parsley (chopped)
  • 1 teaspoon lemon zest
  • 2 teaspoons olive oil
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • For the Chickpea Pancakes: In a large bowl, add the chickpea flour. Season with salt and pepper. Slowly add the water and whisk until smooth. Add 2 tablespoons of olive oil and stir to combine. Cover with plastic wrap and let sit for 2 hours.
  • Preheat the oven to 450ºF. Place a 10-inch cast-iron skillet in the oven to preheat for 5 minutes.
  • In a saute pan over medium-high heat, add 2 tablespoons of olive oil. Add the onions and garlic and cook, stirring occasionally, about 5 minutes. Add the onion mixture, rosemary, and parsley to the chickpea batter and stir to combine. Season with salt and pepper.
  • Remove the cast-iron skillet from the oven and add 2 tablespoons of olive oil to coat the pan. Pour the chickpea batter into the skillet and place in the oven to bake for 10-15 minutes, until the pancake is firm and golden brown.
  • For the Ricotta Topping: In a small bowl, add the ricotta, parsley, lemon zest, and olive oil and stir to combine. Season with salt and pepper.
  • To Serve: Cut the chickpea pancake into wedges and dollop the ricotta mixture on top.
  • Tip: Make the pancakes in advance and keep warm in a 200ºF oven on a baking sheet covered with foil.
rate this recipe

Latest Recipes