This French pancake is made primarily from chickpea flour, water, olive oil, and salt, creating a thin crispy crepe-like texture. I paired the socca with rosemary cannellini beans, but it's versatile - you can use it as a taco holder or top with eggs over easy.
Season: Autumn/Winter
Prep time: 10 minutes
Resting time: 1 hour
Cook time: 6 minutes
Makes eight pancakes
1 cup Garbanzo flour
1 1/4 cup filtered water
1/4 cup good olive oil
1/2 teaspoon salt
1/4 cup chopped scallions ( or other herbs or a mixture )
Dash of fresh pepper
oil for frying ( high heat oil, like coconut, or Ghee)
Whisk all the ingredients together in a medium bowl. Cover with a tea towel and refrigerate for an hour.
Heat a tsp of oil, or ghee in an 8’’ nonstick hot pan. Pour a small ladle of batter into the pan. Swirl the pan a little. Cook for 2-3 minutes, until the bottom is a nice golden brown, then flip and cook for two more minutes.
Commenti