Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Farinata chickpea pancake canapés
Farinata are Italian savoury pancakes made with chickpea flour, parmesan and fresh rosemary. Naturally gluten-free and ready in 25 minutes, this moreish pancake recipe is the perfect Saturday-night cocktail snack to share with friends. Swap Italian hard cheese for parmesan to make it vegetarian
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Ready in 25 minutes, plus resting
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Cooking time 20 minutes
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Prep time 5 minutes
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Serves 16
Ingredients
- 150g chickpea flour
- 4 tbsp olive oil
- 3 sprigs rosemary, leaves picked
- 6 tbsp finely grated parmesan
Method
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1
Put the chickpea flour and 2 tbsp olive oil in a bowl. Roughly chopped half the rosemary leaves and add to the bowl, along with 2 tbsp parmesan. Add 300ml cold water and whisk until you have a smooth, thin batter. Set aside and leave to rest for 20 minutes.
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2
Preheat the oven to 240°C/fan 220°C/gas mark 9. Heat 1 tbsp oil in a 20cm skillet pan until it’s smoking hot. Pour in half the batter and leave on the hob for 1 minute, until it starts to bubble like a pancake. Sprinkle over 2 tbsp parmesan and half the remaining rosemary. Transfer to the oven and bake for 10 minutes, until the farinata is golden and cooked and the edges are crispy. Transfer to a plate and keep warm. Repeat with the remaining batter. Cut each farinata into 8 triangles to serve.
