I've been searching for farinata (Ligurian chickpea pancake) recipe for over a year since our trip to Liguria. Thanks to Nick, my search is finally over. It was just incredible and very easy to make.
I used Bittmans recipe almost as is, but instead of pouring all the batter into the skillet at once, I baked it in batches to make several thinner pancakes rather than one thick one. I didn't use onions, herbs, or pepper. I am sure they would be wonderful, but I was nostalgic and trying to recreate the exact farinata we had in Vernazza.
I used a cast-iron skillet and it stuck in the center just a tad, but once I figured out how to remove those pancakes, I was fine. I had to lift the edge, grab it with my fingers, and kind of peel it off the pan. A non-stick skillet would probably be easier, but I am not sure if they would come out as crispy.
Thanks for the post, Nick! You made my day :)