Nice-Style Chickpea Pancakes with Rosemary & Onions
Enjoy a taste of the French Riviera with these beautifully golden Chickpea Pancakes, also known as Socca. Originating from Nice, this gluten-free delight is made entirely from chickpea flour, giving it a distinct nutty flavor and excellent texture. Seasoned generously with freshly ground black pepper and enhanced with optional additions like tender onions and fragrant rosemary, each bite transports you straight to the sunny Mediterranean. Perfect for breakfast or as a savory snack, these pancakes are easy to prepare and can be enjoyed straight from the oven. Serve them hot, paired with a sprinkle of fresh herbs or a drizzle of olive oil for an irresistible start to your day.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Chickpea flour
1 cup (sifted)
Salt
1 teaspoon (to taste)
Freshly ground black pepper
1 teaspoon (to taste)
Warm water
1 cup
Olive oil
4-6 tablespoons
Onion
1/2 large (thinly sliced (optional))
Fresh rosemary leaves
1 tablespoon (chopped (optional))
Instructions
1
Preheat your oven to 450°F (232°C) and place a 12-inch cast iron skillet or pizza pan in the oven to heat up.
2
In a large mixing bowl, sift the chickpea flour to remove any lumps. Stir in the salt and freshly ground black pepper to taste.
3
Slowly whisk in the warm water until the batter is smooth and free of lumps. Add 2 tablespoons of olive oil and mix well.
4
Cover the batter and allow it to rest for at least 30 minutes, or up to 12 hours in the refrigerator. This helps develop the flavors and improves the texture.
5
If you choose to include onions and rosemary, thinly slice the onions and chop the rosemary. Stir them into the rested batter just before cooking.
6
Once the oven has reached temperature, carefully remove the hot skillet or pizza pan. Add 2 tablespoons of olive oil to the pan, swirling to coat the bottom evenly.
7
Pour the batter into the hot pan, spreading it out evenly. Bake in the preheated oven for 12-15 minutes, or until the edges are firm and set.
8
If the top of the pancake appears dry, brush it with 1-2 additional tablespoons of olive oil and place the pan under the broiler for a few minutes until the top is spotty brown and slightly crisp.
9
Remove from the oven, let it cool for a minute, then cut into wedges and serve hot, garnished with additional olive oil or fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Nice-Style Chickpea Pancakes?
They are a savory, golden dish also known as Socca, originating from the French Riviera.
What is another common name for this dish?
This dish is widely known as Socca.
Is this recipe suitable for a gluten-free diet?
Yes, these pancakes are made entirely from chickpea flour, making them naturally gluten-free.
What is the main ingredient used in these pancakes?
The primary ingredient is one cup of sifted chickpea flour.
What does Socca taste like?
Socca has a distinct nutty flavor and is seasoned with black pepper and herbs.
What temperature should I set my oven to?
The oven should be preheated to 450°F (232°C).
What type of pan is best for baking these pancakes?
A 12-inch cast iron skillet or a pizza pan is recommended.
Should the pan be preheated before adding the batter?
Yes, you should place the skillet or pan in the oven to heat up while preparing the batter.
Why do I need to sift the chickpea flour?
Sifting is necessary to remove any lumps and ensure the pancake batter is smooth.
How much salt is needed for this recipe?
The recipe calls for 1 teaspoon of salt, or to taste.
What type of water is added to the flour?
One cup of warm water is whisked into the flour.
How much olive oil goes into the pancake batter itself?
You should mix 2 tablespoons of olive oil directly into the batter.
Does the batter need to rest before cooking?
Yes, the batter should rest to help develop flavors and improve the texture.
How long should the batter rest?
It should rest for at least 30 minutes, but can be left for up to 12 hours.
Where should I store the batter if it rests for several hours?
If resting the batter for more than 30 minutes, store it in the refrigerator.
When should I add the onions and rosemary?
If using onions and rosemary, stir them into the rested batter just before you start cooking.
How much olive oil should be added to the hot pan?
Add 2 tablespoons of olive oil to the hot pan, swirling to coat it evenly before pouring the batter.
How long do the pancakes take to bake?
The pancakes typically bake for 12-15 minutes in a preheated oven.
How can I tell when the pancake is done baking?
The edges should be firm and the pancake should be set.
What should I do if the top of the pancake looks dry?
Brush the top with 1-2 additional tablespoons of olive oil and place it under the broiler.
How do I get a spotty brown and crisp top?
Placing the pan under the broiler for a few minutes will create a crisp, spotty brown top.
Are the onions and rosemary mandatory?
No, the onions and rosemary are optional additions to enhance the flavor.
How should the onion be prepared?
The onion should be thinly sliced if you choose to include it.
How should the fresh rosemary be prepared?
The fresh rosemary leaves should be chopped before being added to the batter.
What is the recommended serving size?
The recipe makes one large pancake which is typically cut into wedges for serving.
Should the pancake be served hot or cold?
It is best served hot, immediately after removing it from the oven.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly recipe.
Can I serve this for breakfast?
Yes, it is considered a perfect savory breakfast or a snack.
What can I use as a garnish?
You can garnish the finished pancake with a drizzle of olive oil or fresh herbs.
How much black pepper is used?
The recipe suggests 1 teaspoon of freshly ground black pepper for a generous seasoning.