Those savory pancakes made with chickpea flour (thus gluten free & Vegan) come from Marseille, South-France Provence. Few ingredients and many different dishes possibles.
Start by bringing water to the boil(with salt, pepper and olive oil. Measure 250 grams of chickpea flour (be careful chickpea flour is not as heavy as all-purpose flour).
When water boils, remove from the heat and pour in chickpea flour. Immediately and vigorously stir with a whisk to prevent any lumps. If however there are lumps, use a hand blender. When you get a smooth preparation, place the pan back on the heat over medium heat and cook for about ten minutes, stirring constantly with a whisk or a wooden spatula. The batter will little by little become thicker and its texture somewhat elastic.
Pour into a wide and flat container may it be a silicone mold, any flat tin or even baking tray previously oiled to facilitate unmolding. Cover with wrapping film. We want to get a thin layer of 1 to 2 centimeters thick that we will cut into slices. The shape of the mold used will give the shape of the pancakes.
Let it rest and set for about 2 hours. Or more if your preparation is very thick. Wait until 4 to 5 hours if your container is very thick.
Finally heat olive oil in a frying pan. Cut the preparation into individual bites of the shape you want (here triangleand fry for about 2 minutes on each side. Then place Panisses on a dish covered with 2 sheets of paper towel (to absorb any excess of oil).
Notes
Preparation time: 15 min 2 hours in advance then 10 min.The main steps: Heat water. Add chickpea flour and whisk. Let it stand for 1 to 2 hours. Shape and fry..Serve preferably warm or at room temperature.If needed, refer to the Conversion and Measures article here