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From Argentina
From Spain

Fainá

Makes one large pancake
1 hour, plus at least 2 hours resting

Ingredients

  • 1 2/3 cups water
  • 1 1/2 cups chickpea flour
  • 1/2 tsp salt
  • 2-3 tbsp olive oil
  • Ground black pepper to taste

Directions

  1. Mix the water and chickpea flour together. Cover and let the batter sit a minimum of 2 hours and ideally overnight.
  2. After the rest, add the salt and pepper to the batter and mix thoroughly.
  3. Preheat your oven to 450 °F, with one shelf below the middle and another shelf higher than the middle of your oven.
  4. Put the olive oil into a skillet, and heat it on the stove. Don’t let the oil get to the point of smoking.
  5. Add the batter to the skillet and let it cook until the edges curl in a bit, 1-3 minutes.
  6. Carefully transfer the skillet to the lower shelf of your hot oven.
  7. Bake for about 25 minutes (10 minutes on the lower shelf and another 10-15 minutes on the higher shelf).
  8. Use a metal spatula to separate the fainá from the base of the skillet; then leave it in the skillet to cool for about 10 minutes.
  9. Transfer to a cutting board and serve.