Early Summer Socca

In a large bowl, sift chickpea flour, salt, and pepper. Whisk in warm water and melted oil. Let sit, covered, for as many hours as possible (making this before you leave the house in the morning is perfect for making socca for dinner), but at least 30 minutes.

In a large saucepan over high heat, melt a knob of coconut oil or ghee. When the pan 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, or set it a few inches below your broiler for a couple minutes, just long enough for it to brown. Remove from pan and cover with a clean tea towel, or keep warm in the oven until ready to serve.