SOCCA
A very peppery pancake from Nice, made with chickpea flour (and therefore gluten free). Adapted from a recipe at Al Dente (after a recipe by Mark Bittman in the _New York Times_). http://bit.ly/cleMr5
Provided by DrGaellon
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Place 12" skillet or pizza pan in oven; preheat oven to 450°F.
- Sift chickpea flour into large bowl. Stir in salt and pepper, then whisk in water until there are no lumps. Add 2 tbsp olive oil. Cover and let stand at least 30 minutes (or up to 12 hours). Batter should be about as thick as heavy cream.
- If using onion and/or rosemary, stir them into the batter. Pull preheated pan out of oven and add 2 tbsp olive oil; swirl to coat pan. Pour in batter and bake 12-15 minutes, until firm and edges are set. If top looks dry, brush with 1-2 tbsp more olive oil; place pan under broiler until top is spotty brown. Cut into wedges and serve hot.
Nutrition Facts : Calories 104.8, Fat 7.5, SaturatedFat 1, Sodium 298.9, Carbohydrate 6.8, Fiber 1.3, Sugar 1.2, Protein 2.6
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