Never heard of it? It’s a naturally gluten free chick pea pancake from France. It can be sliced up and eaten alone, or topped like a pizza. As soon as I found out that it can be made with as few as five ingredients, I knew it was in my future.
It’s usually made in a cast iron skillet, but I didn’t yet have one, so the first stop in this recipe was actually Bed Bath and Beyond. Needless to say, I’m glad I find Emeril endearing instead of annoying because he was (surprisingly) the only one hocking a cast iron skillet at BBB. I can be pretty particular about my celebrity chefs, and let’s just say there are a few that may have forced me to leave the store skillet-less…
The recipe I used was similar to the one found here, but I used 3/4 teaspoon of cumin and only one tablespoon of olive oil. Simply mix the chickpea flour, water, olive oil, salt and cumin together and let it sit at room temperature for at least an hour or two so the mixture can thicken up.
Yep, the stove top. Unfortunately, as you can see, it didn’t work out so well. I don’t know what I did wrong, but it completely stuck to the pan. I had lots of socca mix left though, so another round went into the oven.
I pre-heated the oven to 450 degrees and put the skillet in the oven for the last 10 minutes so it was able to heat up. Once the oven and skillet were ready, I poured about half a cup of batter (maybe a little more) into the pan. A good tip is to pour the batter into the center of the pan and let it spread out to the sides, making sure to court the whole pan.
I let it bake for about 5-10 minutes, and then broiled it for about 2-4 until the top of the pancake became golden brown.
I was super proud right here – I successfully broiled something!! Then I just slid it onto a cutting board and sliced up.
As you can see, it’s a little thin so I’ll use more batter next time. It was still really good though, and I ate it plain. I’m glad I used more cumin because it gave the pancake a lot of flavor.
I want to try the recipe again using other spices and also try making a sweet socca. I think I’ll use coconut oil, vanilla and cinnamon – how can that go wrong?
1 cup chick pea flour
1 1/4 cups water
1 tablespoon olive oil
1/2 teaspoon salt
3/4 teaspoon cumin
Mix all ingredients together and let sit for 1-2 hours at room temperature. Pre-heat oven to 450 degrees and put the skillet in the oven for the last 10 minutes to warm up. Pour approximately a half a cup of batter into the pan and bake for about 15 minutes, broiling for the last few so the top turns a golden brown.