Socca is a sort of pancake made with chickpea flour (aka garbanzo flour). As such, it’s not just a tasty pan sort of cake; it’s also full of protein and fiber. My recipe, which often changes, is not traditional. I’m not against tradition. I keep making socca because I like them. I mess around with ingredients until I make a version that’s identifiable as the original, but that’s also a reflection of my own taste. For me, consistency is the hobgoblin of small chefs.
Yield Makes 1 thick 15-inch socca, or 3 thin 10-inch socca
- Make the batter. In a medium bowl whisk together the chickpea flour, water, tahini, lemon juice, nut oil, za'atar, salt and pepper. Whisk until smooth. The batter needs to sit for 2 hours at room temperature or overnight in the refrigerator.
- Preheat the oven (with the pan inside) to 425 F.
- When the pan is hot remove it from the oven and set on a heatproof surface (I use the stove). Switch the oven to maximum broil. Place a rack 4 inches from the broiler element.
- Brush the hot pan with olive oil and sprinkle with the chopped leeks. Give the batter a gentle whisk and pour into the pan over the leeks. Use a spatula to smooth to the edges if making one huge socca. If making smaller socca slightly irregular edges are fine.
- Return the pan to the oven. Cook until brown spots appear on the top. Remove from the oven and allow the socca to rest for 1 minute, then invert onto a cutting board. Cut in squares and serve.
You’ll need a wide heavy bottomed pan. I have a 15-inch cast iron pizza pan, which is perfect because it has a thin lip. A large cast iron skillet will work as well.
Andy Broder - KitchenThink