In partnership with Circulon
Turmeric, black pepper and healthy fats are best friends when it comes to nutrient bioavailability to the body. You may already use this almost magical combination in something like my Spiced Golden Turmeric Milk, but here it is used with naturally gluten-free chickpea flour (besan/gram) to make crisp-edged filling farinata (savory pancakes). Top with whatever you fancy, but we like this combination with smoked salmon and raw veggies. It gets an extra fillip of tang and nutrition from the turmeric and lemon dressing. Vegetarians and vegans, sub out the salmon for avocado. Breakfast, brunch, lunch or a light supper – farinatas are always welcome.
The batter makes about six 8-inch pancakes (two each is a good serving), and the batter keeps for about 48 hours in the refrigerator.
Daily I reach into the drawer below my hob and rummage through a messy pile of six skillets, of varying size and decrepitude, usually pulling out whichever is on top. I don’t know about you, but most of the time when cooking I use a frying pan just to fry off onions or other vegetables, then decant everything into a dish to go in the oven, or into a bigger pot.
Frying pans are work horses of the kitchen, but never seem to get the love of, say, a food processor or power blender. However, for awhile now I have not only been making a meal in a frying pan, but sometimes even eating out of it too!
Perhaps I should explain. If I am on my own I really like to strip things down, food-wise. But I also like to try to keep it healthy, too. At least most of the time. 🙂 Preparing a simple, nutritious meal in a pan and eating from it gives me a weird thrill: only one thing to wash up! Yes, my life is that exciting.
When Circulon asked me to try the 24cm skillet from their new Circulon Ultimum range, I knew exactly what I wanted to make in it: farinata. These lacy, crisp-edged chickpea flour pancakes are one of my absolute favourite quick suppers. But using my heavy and well-loved cast-iron skillet for them can be a bit tricky. If I don’t watch the process like a hawk these delicate savoury pancakes can easily stick and tear, which with the thin crepe-like batter is a bit of deal-breaker. Farinata – also known as socca – are not sophisticated by any means, so a ragged edge is perfectly acceptable. In fact they are actually a street food in some parts of Provence, where vendors quickly make these treats and roll them into a cone for you to nibble as you amble around a typically picturesque market. But you do need a good pan. 
One of the great things about the Ultimum skillet is that not only is it handsome enough to eat out of (!), it can go in the oven, on any hob/stove surface, be bunged into the dishwasher, and even suffer the indignity of metal utensils. And safely too: all items from this premium range are lead free, PFOA free and cadmium free. I don’t put pans in my dishwasher (habit, and I have a small dishwasher), but the hand-washing is super easy. The tiny grooves on the bottom of the pan create an exceptionally smooth non-stick finish, requiring little or no oil for cooking. But farinatas want oil. Just less than in a less well-crafted pan. I honestly found this pan a joy to use, with even temperature distribution – like my cast-iron skillet – and nicely weighty, but very balanced to hold.
Here is some more information on the Circulon “Ultimum” range:
“The Ultimum High Density Forged Aluminium range features a forged edge-to-edge induction base meaning it is suitable for all hob types, whilst the reinforced base and rim guarantee perfect, fast, even heating and no warping. Featuring the easy clean patented flat surface rivet design, the range is metal utensil safe ensuring permanent non-stick durability and comes with either high heat phenolic or durable cast stainless steel fittings”.
“The Ultimum Stainless Steel range comes with all the durability of stainless steel with the convenience of Circulon’s Ultra Total non-stick system. Featuring riveted stainless steel fittings for greater strength and durability the range is also metal utensil safe. The stainless steel cookware and handles are ideal for hob top cooking as well as withstanding the oven at high temperatures and come with proven dishwasher safe technology”.
This skillet is a definite step above what I normally cook with, and sells at £50, RRP.
It will go to the top of the pile. I may even tidy up the drawer. 🙂
Turmeric and Black Pepper Brunch Farinata
Turmeric, black pepper and healthy fats are best friends when it comes to nutrient bioavailability to the body. You may already use this almost magical combination in something like my Spiced Golden Turmeric Milk, but here it is used with naturally gluten-free chickpea flour (besan/gram) to make crisp-edged filling farinata (savory pancakes). Top with whatever you fancy, but we like this combination with smoked salmon and raw veggies. It gets an extra fillip of tang and nutrition from the turmeric and lemon dressing. Vegetarians and vegans, sub out the salmon for avocado. Breakfast, brunch, lunch or a light supper – farinatas are always welcome.
The batter makes about six 8-inch pancakes (two each is a good serving), and the batter keeps for about 48 hours in the refrigerator.
Farinata
130g (1 cup) chickpea flour (aka besan, gram flour), sifted if you like
1/4 tsp salt
1 tsp ground turmeric or grated fresh turmeric (I use the contents of a high-grade, dose-standardised organic capsule)
1/2 tsp freshly ground black pepper
250ml (2 cups) warm filtered water
1 tbsp best olive oil, plus rapeseed oil or olive oil for cooking
Turmeric and Lemon Dressing
1/2 tsp turmeric powder or grated fresh turmeric
Juice of half lemon (about two teaspoons)
3 tbsp best olive oil
pinch of salt and pepper
small drizzle of best honey if you like
Toppings
50g best smoked salmon (look for the one with the lowest salt content per 100g), torn OR 1/2 avocado, diced
Handful of watercress, baby spinach, rocket leaves or a combination of these leaves
4 radishes, thinly sliced
6 cherry tomatoes, halved
1 tbsp capers, rinsed well and fried in oil to crisp and puff up like popcorn (or keep as they are), or brined jalapeno slices
Small palmful of sprouted seeds and peas
Spiralised or grated courgette and carrot (not shown)
Method:
1. Whisk up the farinata ingredients until smooth, then leave for half an hour to swell a bit. You can keep this in the fridge overnight if you wish.
2. For the dressing, add the turmeric and lemon juice to a small sturdy jug with the seasoning and mix. Slowly pour in the water and oil whilst whisking. Taste and add the honey if you like.
3. To make up the farinata, heat 1 tsp of rapeseed or plain olive oil over a medium heat in a non-stick skillet. Flick in a bit of the batter; if it sizzles immediately it is ready for more. Add about 1/4 cup to the hot skillet and swirl around. If hot enough the batter will have the coveted lacy edges. The first one may be a fail. Cook’s perk. 😉 Cook until starting to bubble and the underside is golden and slightly darker in patches. Turn over with a spatula and continue cooking for about half the time as the first side – the farinata should be soft but cooked through.
Top with the smoked salmon or avocado, and the vegetables, and drizzle over a little of the turmeric dressing. The pancakes are best served warm but not hot.
Soft food diet: the untopped pancakes will be suitable for most. Add pureed seasoned eggplant, scrambled eggs or even just a smear of tomato sauce and a sprinkling of cheese for a more protein take on a no-bake pizza.
Disclosure: I was commissioned by Circulon to review the skillet and create a recipe using it.
Other farinata/socca recipes on Food To Glow:
Spring Vegetable Brunch Pancakes
Farinata Lasagne (I make this a lot for work at this time of year – it’s so so good)
Fresh and Light Open Vegetable Lasagne
I also sub rye flour for besan when making these Chocolate and Rye Pancakes – yes really!
And my friend Laura has made Moroccan Spiced Meatballs with her Circulon Ultimum skillet.
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Have you tried frying the pancakes in ghee? Delicious and healthy too and makes a change… I definitely have frying pan envy 😉
I enjoyed reading this post. Great recipe! 🙂
Yum
An interesting and tasty recipe, Kellie. I love turmeric, but it does not like me x
Great recipe – have to try!
Wow! This looks great! I love turmeric! Its great for the skin whether you’re eating it or applying it!
looks beautiful although I’d need to eat it with a pita bread..
Chest infection means I’ve been slurping down masses of your golden milk and now on the mend. Keeping my levels of infection fighting turmeric high with these pancakes. Could be fantastic for breakfast.
This sounds like a pan that will last you a lifetime! We use our frying pan so often, it’s getting a bit trashed. Love this recipe and the colours, I need to use gram flour more often.
Now this is definitely getting made in my Circulon skillet. I have used it so much over the last couple of weeks and I have a bag of chickpea flour which I normally use for pakoras but I love the sound of these farinata pancakes, especially with the turmeric whch I love to add to food for it’s health benefits 🙂
Oh my goodness, how amazing does that farinata look?! I haven’t made them for ages but I absolutely have to now – with avocado, of course! The skillet looks fabulous too – I’ve been researching them online recently because I want one to make vegan frittata and to take it straight form hob to oven, will definitely be checking this out!
Gorgeous!!
Never heard of farinata before. Simply beautiful photos.
Reblogged this on Chef Ceaser.
This is such an elegant and simple meal, Kellie. I’m always looking for more ways to use smoked salmon so this will be the next dish I try with it. Love this turmeric dressing especially!
Aw thanks Katie. Besides kimchi quesadillas this is one of my go-to quick meals. Smoked salmon is for special though. Even though it is quite an everyday item here in Scotland 😉
Love that this is savory. I have been seeing lots of bloggers doing savory pancakes and french toast so you are right on trend Kellie! – Kat
I’m not one for trends, so if this is trendy in the least then it is just coincidence, Kat! I have quite a few savory pancakes and waffle things in my Index. 🙂
I just posted a recipe with Cirulon today and then I cam across yours and it looks gorgeous! How funny that we both used chickpea flour in our recipes! I love that stuff. Gorgeous photos too 🙂
Thanks so much, Aimee. I am in love my with skillet. I see a lot of chickpea flour pancakes being made with it. 🙂