A skillet version of farinata, a popular Italian chickpea pancake. Traditionally oven-baked, this farinata recipe is a quicker version that is made in a skillet on the stovetop.
Combine the chickpea flour, water, 50 g olive oil and salt in a container. Blend with a hand blender until smooth.
Pour 1 tbsp olive oil in a skillet - I recommend using a crepe pan. Distribute the oil all over the surface of the pan so to grease it homogeneously. Heat the pan on high heat for a couple of minutes. Pour the batter in to the pan, rotating it to distribute the batter evenly. Lower the heat to medium-high and cook covered until bubbles form and the pancake looks set, about 3-4 minutes.
Flip the pancake like an omelette: slide it onto the skillet lid as if plating it on it, cover with the upside-down skillet and flip back. Careful not to burn yourself with the hot oil in the pan! Cook the flipped pancake for 2-3 more minutes, uncovered.
Plate the farinata and garnish with rosemary, freshly ground black pepper and optionally some extra salt flakes.
Many instant farinata recipes advise to let the batter rest for a half hour in the fridge prior to cooking. I have tried both letting it rest and cooking it directly and saw no noticeable difference in the results. The batter can be stored in the fridge for a few hours, though, and farinata tastes best when it's freshly made. You can make the batter in advance and keep it refrigerated to just cook it when it's time to serve the farinata to your guests.