Wow, thanks for all the positive response from yesterday’s post! And all the compliments. 🙂
I finally used a recipe! At the beginning of the month I made a goal to follow at least one recipe a week but this socca recipe is the first I completed. The intention behind the recipe goal was to get me out of my cooking routine and try some new things.
Socca is a French pancake made from chickpea flour, water, salt, and olive oil. Given the simplicity of the ingredients it is surprisingly delicious with the faintest hint of falafel and a rich nuttiness.
Socca
Original recipe from David Lebovitz can be found here
- 1 cup chickpea flour*
- 1 cup + 2 tablespoons water
- 2 tablespoons olive oil
- generous pinches of salt
- sprinkle of cumin
It’s funny to me that I am counting this as following a recipe because not only did I substitute the flour but it is so stinking simple.
Whisk everything but 1 tablespoon of the olive oil into the flour.
Let the thin batter sit for at least two hours.
I made this on Tuesday afternoon and it ended up be so ridiculously hot and sticky that evening that I couldn’t bare to turn on the oven. The batter went into a jar and refrigerated until Wednesday night.
When you are ready to bake it off add the rest of your olive oil to an oven-safe pan (I used cast iron) and place in oven, turn on your broiler. When the pan in hot, hot, hot, carefully pour in your batter.
And here’s where I failed to read the recipe details. I only noticed after pouring the entire jar of batter into the pan and placing it in the oven that David’s recipe makes “about three pancakes”. Whoops. My dinner company and I loved the density and thickness that resulted but it did lack any resemblance to a cracker, pancake, or crepe.
After about 12 minutes on a middle rack my socca was golden brown and ready to be gobbled down.
Accompanied by a cucumber salad with garden herbs and lentil sprouts
and a side of garden hose 🙂
I now understand Ashley‘s obsession with socca, I’ve been thinking about it since the first bite and biding my time until I can whip up another. SO GOOD.
Have a gorgeous, delicious Friday!
P.S I pronounce it SOcca but have no clue whether this is correct, do you know? I did a few internet searches but all I came up with were other folks as unsure as I am!
I have a bag of Bob’s Garbanzo bean flour sitting in my pantry, just begging to be used to make socca. I bought it for this express purpose, but kinda forgot about it. (oops). Thanks for reminding me!
Btw, I’ve seen it made both ways (thin and thick), and I think I’d like to make it thick…
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I love SOcca — no idea either, but that’s how I say it — but have been making a slightly thicker version. I especially love it with lavender & basil.
MMMMMM, lavender and basil!
I would like to eat that right now please!
Hi, I found the link to this from Kath’s blog. Socca sounds like something I recently tried in Italy, which they called farinata. The version I had was sliced and filled with cheese, served hot so the cheese was melty — simple and delicious! Thanks for posting this recipe 🙂