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Food

Basic Socca Recipe

Serves 8 to 10.

Written by
The master recipe for socca pancakes can be as simple as 1 part chickpea flour to 1 part water; however, this one has sturdiness thanks to yogurt and a touch of whole grain (or gluten-free) flour, allowing you to keep it soft and tender for a couple of days. [callout]

Tip

Sweeten this adaptable socca recipe with cinnamon, topping it off with Greek yogurt, fresh fruit, and melted dark chocolate. No kid could resist. [/callout]  

Ingredients

  • 1 cup (250 mL) chickpea flour
  • 2 Tbsp (30 mL) light spelt flour or gluten-free all-purpose flour
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) water
  • 1/4 cup (60 mL) plain yogurt
  • 1 Tbsp (15 mL) extra-virgin olive oil, plus more for pan

Nutrition

Per serving:

  • calories 70
  • protein 3g
  • fat 3g
    • saturated fat 1g
    • trans fat 0g
  • carbohydrates 8g
    • sugars 2g
    • fibre 2g
  • sodium 84mg

Directions

01
In medium bowl, whisk flours and salt to combine. Whisk in remaining ingredients and set aside for 10 minutes.
02
To cook, wipe small cast iron or enamel-coated skillet with a bit of oil. Working one at a time, spoon 1/4 cup (60 mL) batter into pan, swirling into thin circle as you would cook a crepe. Cook on first side for 1 minute, flip, and cook on second side for 30 seconds longer. Transfer to plate. Repeat with remaining batter and oil. Cool completely and store airtight at room temperature for up to 3 days. Reheat for a few seconds in pan until warmed through, if desired.

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This recipe is part of the Socca collection.

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