I’ve been making this ever since I discovered it in Nice, France. However, I have been putting my cast iron pan into the oven on high heat(450’) for five minutes, removing pan and swirling oil in pan along with batter… placing back in high heat (can go to 500’) and baking for 7-8 min or when edges are crisp. It is a great flexible recipe!!! Nice to know I can do this stove top but just thought I’d share the option 😋love that it is Gluten free! Often I add fresh rosemary to the batter from my beloved bush. Enjoy
I’m making chickpea pancakes tonight and Dean’s deconstructed enchiladas tomorrow!! Thanks!!
You da bomb Jenny!
I’ve been making this ever since I discovered it in Nice, France. However, I have been putting my cast iron pan into the oven on high heat(450’) for five minutes, removing pan and swirling oil in pan along with batter… placing back in high heat (can go to 500’) and baking for 7-8 min or when edges are crisp. It is a great flexible recipe!!! Nice to know I can do this stove top but just thought I’d share the option 😋love that it is Gluten free! Often I add fresh rosemary to the batter from my beloved bush. Enjoy