Socca pancakes, also known as farinata, are a really simple gluten-free alternative to a savoury pancake. Made using chickpea flour, this quick base is perfect if you’re looking for a healthy, protein-filled dinner.
Makes two large pancakes or four smaller ones
170g Chickpea Flour (often called Gram Flour)
275ml tepid water
1 tsp olive oil
¾ tsp salt
A pinch of cumin (optional, or any other herb or spice. Coriander is a good alternative)
Sieve the flour in a mixing jug or bowl. Add the other ingredients and whisk with a balloon whisk or fork until mixed together. Ensure there are no lumps in the mix.
In a large pan, heat a little bit of oil. Drip a little of the batter into the oil; when it starts to bubble the oil is hot enough. Pour or ladle half (or ¼ for smaller pancakes) the mixture into the pan and swirl it around to cover the whole pan. Let the mixture set and use a spatula to loosen the underside after a minute. When the underside is slightly coloured, flip your pancake over and give it another two minutes.
Slide the pancake onto your plate and keep warm in a low oven whilst you cook the others.
Top with your favourite topping. My personal favourite is a pesto salad. Spread pesto sauce in a thin layer over the pancake and top with a large handful of rocket. Add a few artichoke hearts in oil and some warm falafel, and serve with tzatziki. Delicious!
Thanks to Emma from the Make It Shabby team for this recipe!
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