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Socca (Italian Garbanzo Pancake from Niz




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


recipe by Paul Franson in Beyond Salad, Falafel or Hummus


List of Ingredients




1 cup garbanzo flour
Water as needed (about 1 cup)
1/2 teaspoon salt
3 tablespoons olive oil


Recipe



Mix flour, salt and water to make a thin batter and set aside for 30
minutes to an hour. Add more water if needed to maintain texture.

Heat nonstick skillet or griddle to hot. Pour on a tablespoon of oil,
and when sizzling, add quarter-cup scoops of batter. The pancakes
should be thin and can be as large as the pan, but would be hard to
turn. Even Jacques Pépin couldn't flip this one! About 3 inches in
diameter seems most practical. When golden brown, turn to brown on
other side.

Add more oil as needed and repeat.

Serve immediately with pepper and more salt if needed. They don't
improve with age.

Makes about 8 pancakes.