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Socca (Provencal Savory Chickpea Pancake) - Gluten-Free
Time: 20 mins
Ingredients
- 1 cup chickpea flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup warm water
- 3 tablespoons olive oil
- 1/2 medium onion, sliced
- 1/2 tablespoon fresh rosemary leaf, minced
Directions
- 1 Place heavy (preferably cast-iron) skillet in oven and preheat to 450.
- 2 In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves.
- 3 Whisk in warm water and 2 tbsp olive oil.
- 4 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.
- 5 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).
- 6 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.
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