Socca (Provencal Savory Chickpea Pancake) - Gluten-Free

piątek, 14 lutego 2014

Socca (Provencal Savory Chickpea Pancake) - Gluten-Free

Time: 20 mins


  • 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


  • 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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