Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A very peppery pancake from Nice, made with chickpea flour (and therefore gluten free). Adapted from a recipe at Al Dente (after a recipe by Mark Bittman in the _New York Times_). http://bit.ly/cleMr5”

Ingredients Nutrition


  1. Place 12" skillet or pizza pan in oven; preheat oven to 450°F.
  2. Sift chickpea flour into large bowl. Stir in salt and pepper, then whisk in water until there are no lumps. Add 2 tbsp olive oil. Cover and let stand at least 30 minutes (or up to 12 hours). Batter should be about as thick as heavy cream.
  3. If using onion and/or rosemary, stir them into the batter. Pull preheated pan out of oven and add 2 tbsp olive oil; swirl to coat pan. Pour in batter and bake 12-15 minutes, until firm and edges are set. If top looks dry, brush with 1-2 tbsp more olive oil; place pan under broiler until top is spotty brown. Cut into wedges and serve hot.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a