fast farinata, my way

recently this has become my favourite hot breakfast - i'm sure the genuine article takes a bit more time and trouble but this one is good enough for me - it's a great base for all sorts of added flavourings, fillings and toppings, also a good substitute for flour-based flatbreads

the "real thing" is baked in the oven, but this is more convenient for a quick light meal

no quantities, just a bit of guessing! basically chickpea flour, water or water & milk/yoghurt, a pinch of baking powder or bicarb with seasonings to taste

this one had fresh thyme, chopped red onion, green olives,
 green pepper and some crumbled feta

ingredients

Chickpea flour - also known as Gram flour

water or water with some milk or yogurt

a good pinch of baking powder or bicarbonate of soda

olive oil

flavourings to taste: salt, pepper, fresh or dried herbs, chopped onion, other finely chopped veg (and/or meat scraps)

method

for one "pancake" in a small pan i use a couple of well heaped tablespoons of chickpea flour whisked to a thick crepe batter with the chosen liquid

i am told it is better if you can make it in advance and let it stand with any herbs, salt and pepper you are adding 

whisk in baking powder/bicarb and add other chopped flavourings

heat your pan with some olive oil, so that the batter will sizzle a bit when added - pour in the batter and turn the heat down a bit once it has "set", bubbles should also appear

flip and cook the other side - you can also top it with some cheese while the second side cooks

serve and eat warm