from How To Cook Everything Vegetarian by Mark Bittmansacco

1 cup chickpea flour (besan)
1 teaspoon salt
1 teaspoon ground black pepper, or more to taste
5 to 6 tablespoons extra virgin olive oil
1/2 small yellow onion, thinly sliced
1 tablespoon fresh rosemary leaves (optional) (or 1 tsp dried)
Freshly ground black pepper

Directions:

Pour 1 1/2 cups lukewarm water into a mixing bowl and sift the chickpea flour into it.  Whisk the flour, water, salt, pepper and 2 tablespoons of the olive oil together. Cover the bowl with a towel, and let the batter sit on the kitchen counter for at least a few minutes, and up to 12 hours.

Preheat the oven to 450ºF.  Put 2 tablespoons olive oil in a well-seasoned or nonstick 12-inch pizza pan or skillet.  Stir the sliced onion and rosemary leaves into the batter- it will be a little thicker than it was originally- then pour the batter into the greased pan.  Bake for about 15 minutes, or until the pancake is firm and the edges are set.  Preheat the broiler and brush the top with another tablespoon or so of the oil.

Set the pancake a few inches away from the broiler for a minute or two, just long enough to brown it spottily, but not long enough to evenly color it or burn it.  Cut into wedges and serve hot or at least warm with extra black pepper.

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