Socca
Ingredients
- 1 cup / 125g chickpea flour aka gram flour / besan flour
- 1 ¼ cup / 310ml water
- ¾ tsp. sea salt
- ½ tsp. freshly cracked black pepper to taste
- 3 Tbsp. melted ghee or coconut oil optional
Directions
- In a large bowl, sift chickpea flour, salt, and pepper. Whisk in warm water and melted oil. Let sit, covered, for 30 minutes, up to 8 hours.
- In a large skillet over high heat, melt a knob of coconut oil or ghee. When the pot is very hot, pour batter in a steady stream until it reaches the edges of the pan. Cook for 5-8 minutes until there are bubbles forming on the surface and the batter turns from shiny to opaque (you know that the pancake has set at this point). Flip the socca and cook it just long enough for it to turn golden on the underside.
- Remove from pan and cover with a clean tea towel, or keep warm in the oven until ready to serve. Enjoy!
Notes
Makes 4
