Socca Recipe
This Socca is a gluten-free chickpea pancake that's crispy, delicious, and perfect for any occasion!
Servings: 4 servings
Ingredients
- 1 cup chickpea flour
- 1 cup water
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon sea salt
Instructions
- In a mixing bowl, combine the chickpea flour and sea salt. Gradually whisk in the water until the batter is smooth and free of lumps. Add in the extra-virgin olive oil and whisk until fully incorporated. Let the batter rest for at least 30 minutes.
- While the batter rests, preheat your oven to 450°F (232°C). Place your oven-safe skillet or baking dish inside to heat up.
- Once the oven is hot, carefully remove the skillet and add a little extra olive oil, swirling it around to coat the bottom. Pour the rested batter into the pan, ensuring it’s evenly distributed. Return the skillet to the oven and bake for 20-25 minutes.
- Once baked, remove the socca from the oven. Allow it to cool slightly before cutting it into wedges or squares. Serve warm, topped with your favorite ingredients.
Equipment
- Mixing Bowl
- Whisk
- Oven-Safe Skillet or Baking Dish
- Spatula
- Measuring cups and spoons
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or oven for best results.
- Freeze cooked socca wrapped tightly for later use.