I’ve been making a lot of socca around here (imagine a big savoury chickpea-flour pancake!), and finally have come up with a single-serving version… which I’ve been making for a quick snack, or even breakfast!!!
The last time I blogged about socca, my sister (Heather) and I flavoured it two ways: 1) with Indian spices and 2) with Italian spices, as a pizza base.
This time around, I used my favourite spice combination for chickpea flour: smoked paprika, herbes de Provence, and sea salt. Along with some fresh green onions & tomatoes from my cousin’s garden, it was PERFECTION.
I’m definitely going to be snacking on socca a lot more around here.
A Solo Socca Snack
You can make socca in a cast-iron skillet or pizza pan in the oven, but this stove-top method makes almost-instant socca. It’s a savoury chickpea pancake that is great with any veggie topping. Feel free to season with any herbs you like; Makes one 9″ pancake.
- 2/3 cup chickpea flour
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon herbes de Provence
- 1/4 teaspoon sea salt
- 2/3 cup warm water
- 2 teaspoons vegetable oil (coconut or grapeseed)
- 1 green onion, sliced
- 8 cherry tomatoes, halved
In a bowl, whisk together chickpea flour, paprika, herbes de Provence, and sea salt. Pour in the water and whisk until you have a thin batter without any lumps.
In a large non-stick pan, heat the oil over medium-low heat. Pour in all of the batter, and cook until the bottom has set, about 4-5 minutes. Press the sliced green onions into the top surface of the socca, and flip over. Cook the other side for 1 minute.
Turn out onto a plate and eat warm! Enjoy!
My kind of pancake! 🙂 Looks delicious!
It’s utterly perfect 🙂