A Riff on Socca



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



  1. 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.
  2. Preheat the oven (with the pan inside) to 425 F.
  3. 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.
  4. 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.
  5. 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.

socca ingredients

socca batter poured over leeks

Andy Broder - KitchenThink

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