Tuscan Chickpea Pancake (torta Di Ceci)
Torta di Ceci, also known as Tuscan Chickpea Pancake, is a traditional dish from Tuscany, Italy. It's a savory pancake made with chickpea flour and is a popular street food in the region.
Ingredients
- 2 cups chickpea flour
- 2 1/2 cups water
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh rosemary
Instructions
- In a large bowl, whisk together the chickpea flour, water, olive oil, salt, and black pepper until smooth. Let the batter rest for 30 minutes.
- Preheat the oven to 450°F (230°C).
- Place a 10-inch cast iron skillet in the oven for 10 minutes to heat.
- Carefully remove the hot skillet from the oven and pour 2 tablespoons of olive oil into it, swirling to coat the bottom.
- Pour the batter into the hot skillet and sprinkle the rosemary over the top.
- Bake for 15 minutes, or until the pancake is set and the edges are golden brown.
- Slice into wedges and serve warm.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 6g
- Carbohydrates
- 20g
- Fat
- 5g
Supplies
Large bowl Whisk 10-inch cast iron skillet Oven
Tools
Knife Cutting board
Serving suggestions
Serving suggestions: Serve with a side of mixed greens and a drizzle of balsamic glaze.
Tips & tricks
Tips: Make sure the skillet is very hot before adding the batter to achieve a crispy crust.
Cost
$5