Mix all the ingredients quickly in a large bowl with a whisk, until all chunks are gone (except the courgettes if you're making the first variation). Let the batter rest for approx. 10 minutes.
Heat a medium sized pan with a tablespoon of olive oil over medium heat. Spread a quarter to a third of the batter with a soup ladle or a turner evenly in the pan, it should be about 4 mm thick.
For variation 1, cover the batter quickly with courgette slices and press them lightly into the batter. Using a spoon, slightly cover the courgettes with a thin layer of batter.
Fry the Farinata at medium heat until the bottom side comes loose easily and is slightly browned (the edge will turn dry and golden brown).
Turn the Farinata and fry the other side, add some olive oil, if needed. When the edges turn brown and crispy, it’s done. Your Farinata should be crispy at the outside and soft in the inside.
Repeat the procedure until all three or four pancakes are fried.
You can eat the Farinata pancakes with a dip, like yogurt with tahini, lemon or herbs, or top them with something like harissa or fresh ground black pepper. They also are tasty as a side for a mixed salad or inside a pita bread combined with tomato and cucumber. The pancakes are best eaten fresh and hot, as they are going hard and dry once they cooled down. At least for me, that’s never a problem…