Chickpea pancakes

Chickpea pancakes

Socca

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

A traditional unleavened pancake from Nice, socca has many incarnations along that stretch of coast. It is gluten-free and delicious. These pancakes can only be cooked in the intense heat of a wood-fired oven; a normal domestic oven just won’t get hot enough to give a great result. Serve the pancakes hot from the oven, seasoned with pepper, alongside dips, cheese or olives.

Ingredients

Quantity Ingredient
250g besan, sifted, (chickpea flour)
2 teaspoons sea salt
150ml olive oil, approximately

Method

  1. Heat a wood-fired oven or pizza oven to 500˚C.
  2. In a mixing bowl, combine the flour, salt and 750 ml water. Whisk to form a thin, liquid batter. Rest for 40 minutes, then skim the bubbles off the surface.
  3. Pour about 2 tablespoons of the oil into a round pizza tray, then add one-quarter of the batter. Using a wooden spoon, mix the batter and oil evenly. Place the pizza tray in the hot oven and keep rotating it for 2–3 minutes, or until the pancake is solid. Cook for 3 minutes, then remove and pat the top with the wooden spoon to break any air pockets. Return to the oven and bake for a further 10 minutes.
  4. Repeat with the remaining oil and batter, to make four pancakes. Serve warm, sprinkled with freshly ground black pepper.
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