Savory Pancake Recipe

• 2 cups chickpea flour (about 8 ounces)
• 2 cups cold water
• 1/4 cup olive oil, plus extra for cooking
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

1. Combine all ingredients in a mixing bowl and whisk until large lumps of flour are incorporated and mixture thickens slightly, about 5 minutes; do not overmix.
2. Cover and rest in the refrigerator at least 1 hour.
3. Heat a large nonstick pan over medium heat.
4. Once the pan is hot, add about 1 teaspoon olive oil and swirl it around to coat the pan.
5. Add 1/4 cup batter and quickly rotate the pan to spread evenly (so its thin like a crepe).
6. Cook about 3 minutes, or until is slightly brown on the edges.
7. Run a spatula underneath to loosen from the pan, and remove from heat.
8. Repeat with remaining batter.
9. Season with freshly ground black pepper and serve.

chickpea flour, cold water, olive oil, fresh rosemary, kosher salt, freshly ground black pepper

Taken from www.chowhound.com/recipes/socca-11011 (may not work)