Ingredients
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1
-
1/2
-
1/2
-
1
-
3
-
1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
Socca (Provencal Savory Chickpea Pancake) – Gluten-Free,Soccas are a garbanzo flour pizza-like flatbread from the Southeastern France. It is naturally and traditionally gluten-free and easy to make. They can be served with any kind of topping… Try it with Kalamata Tapenade (“Recipe #156988″), ratatouille, or sauteed vegetables and herbs. The best one I’ve ever had was topped with carmelized onions, black olives and anchovies. Adapted from a recipe by Mark Bittman of the New York Times. Gluten-free – Dairy-free – Kosher: Pareve. This recipe makes 1 large socca pancake, the diameter of a 10” cast iron pan. When sliced into quarters, it should serve 2 people as a main dish or 4 people as an appetizer.,Yum! Served this for lunch with some zucchini and feta on top – super easy to make and quite filling!
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Steps
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1
Done
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Place Heavy (preferably Cast-Iron) Skillet in Oven and Preheat to 450. |
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2
Done
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in a Large Bowl, Sift Chickpea Flour, Pepper and Salt Together. After Sifting, Add Rosemary Leaves. |
|
3
Done
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Whisk in Warm Water and 2 Tbsp Olive Oil. |
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4
Done
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Cover the Bowl and Allow the Batter Set For at Least 30 Minutes, Which Should Have the Consistency of Thick Cream. Stir Sliced Onion Into the Batter. |
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5
Done
|
Remove Skillet from Oven. Add 1 Tbsp Olive Oil to the Hot Pan, Pour Batter Into Pan and Bake For 12-15 Minutes or Until the Pancake Is Firm and the Edges Are Set (top May not Be Browned). |
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6
Done
|
Set Socca a Few Inches Below Your Broiler For 1-2 Minutes, Just Long Enough to Brown It in Spots. Cut Into Wedges and Serve Hot, With Toppings of Your Choice. |
