Cecina Toscana (Chickpea Flour Pancake)

I made Cecina Toscana with our new in-stock Palouse Brand chickpea flour. Chickpea, garbanzo, ceci: whatever you call them, they're delicious, and so is this family-grown flour.

Chickpea flour is high-protein and naturally gluten free, and it's been in demand lately. This recipe requires just four ingredients and a little patience.

Ingredients

• 2 cups water
• 1½ cups chickpea flour
• ¼ cup extra virgin olive oil, plus more for greasing the pan
• Heavy pinch of salt
• Ceriello Salt Magic, to finish

Method

1. Whisk the dry ingredients together in one bowl and the wet in another, then whisk them together until smooth.
2. Let the batter rest 2–3 hours at room temperature, or overnight in the fridge.
3. Grease a 10" cast iron skillet or other heavy pan and heat over medium until the oil shimmers. Pour in the batter ½–¾" deep and cover. Alternatively, you can use a greased baking dish in the oven uncovered at 350°. Use the same depth regardless of cooking method.
4. Start checking at 20 minutes. It's done (or ready to flip on the stovetop) when the top looks set and dry, the edges are golden and pulling away from the pan, and it holds its shape when you press it.
5. If cooking on the stovetop, flip and cook another 3–5 minutes, just until the second side is browned.
6. Finish with an optional sprinkle of Salt Magic.
7. Serve as is or on a roll.

Notes from my kitchen

I like cooking on a stovetop. It's old-fashioned, but I always have good luck with it because I can see what's happening. The oven works just as well and is probably easier.

Cecina also makes a great gluten-free base. Cook it fully first, let it cool, and then top it the way you would a pizza or flatbread.

Palouse chickpea flour is available to purchase in our stores.