This crisp, savoury Italian pancake recipe can be easily adapted with herbs, onion, roasted vegetables, passata or cheese. Serve as a nibble with drinks.

• 150g chickpea (gram) flour
• 2 tbsp extra-virgin olive oil, plus 4 tbsp for frying and extra for drizzling 1⁄2 tsp baking powder
• 1 tsp salt
• 4 fresh rosemary sprigs, leaves picked
• Sea salt for sprinkling 300ml cold water

1. Put the flour, 2 tbsp oil, baking powder and salt in a mixing bowl. Using a balloon whisk, stir through 300ml cold water to form a loose batter. Rest for 10 minutes, then skim the froth from the surface (or see Make Ahead).
2. Heat the oven to 240°C/fan220°C/gas 9. Heat a 20cm heavy-based, ovenproof frying pan on the hob. Add 2 tbsp extra-virgin olive oil and, when it shimmers, pour in half the batter. It should sizzle like Yorkshire pudding batter. Once the edge is set, turn the heat down a bit. When the mixture begins to bubble, scatter over half the rosemary leaves or alternatively you could add passata and roasted veg of your choice similar to a pizza, then continue to cook on the hob until the sides begin to turn golden.
3. Transfer the pan to the oven and cook for 10 minutes or until the pancake is golden and crisp at the edge, with a soft centre. Flip it out of the pan, scatter with sea salt and drizzle with a little more oil. Repeat with the remaining batter.
4. Cut the pancakes into slices and serve warm, or leave to cool to room temperature (but we think they’re much better warm).