Madrid style fish tortillitas - adapted from Mark Bittman

In looking for other names for chickpea flour, I came across this recipe. It sounds wonderful!

Madrid style fish tortillitas

1 cup chickpea flour
1 cup tepid water
Salt and freshly ground black pepper
1/3 cup chopped onion or scallions
About 1/2 cup fish, chopped fine
2 to 3 tablespoons chopped chives, parsley, thyme or cilantro
Olive oil.

1. In a bowl, combine flour with the salt and pepper. Add the water and stir to combine; consistency should resemble pancake batter (if batter is too thick, add more water, a little at a time). Let sit overnight.
2. Stir in the onions, chopped fish and herbs.
3. Put a large nonstick skillet over medium-high heat and film its bottom generously with olive oil. When oil is hot, pour in half the batter until it fills center of pan; spread gently with a spoon to form a large pancake.
4. Cook about 3 minutes, or until pancake is set around edges; flip pancake and continue cooking for another 3 minutes, then flip it again and cook for another 30 seconds or so, until it is crisp on outside but still moist inside.

Remove from pan and serve immediately, while remaining batter cooks.

Yield: 4 or more servings.

Or we could try this one for Panisse!