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Socca (chickpea pancake)

Socca (chickpea pancake)

Prep 5 mins

Cook 15 mins

Serves 4-6

Difficulty 2

Socca is a pancake made from chickpea (besan) flour that is found in the South of France. In Liguria over the border in Italy, it’s known as Farinata. It’s a really great alternative to flatbread as a starter to a dinner - when served warm from the pan with a drizzle of extra-virgin olive oil and scattering of sea salt flakes it’s absolutely delicious. It’s important to season the pan well before cooking and maintain the right heat, a hot pan is good, but too hot, enough so the pancake becomes golden on the base and crunchy around the edges.

Handful of sage leaves

Mild-flavoured extra virgin olive oil

Lemon wedges, to serve


200g chickpea flour

250 ml water

2 tbsp extra-virgin olive oil

Sea salt and black pepper, to serve



1. Whisk chickpea flour and water in bowl to combine, then set aside to rest (5 minutes).

2. Heat a medium-sized non-stick frying pan over high heat until hot. Add a good slug of olive oil so it coats the base of the pan, then add ¼ of the batter and swirl the pan to cover. Scatter over 6-8 sage leaves and leave the pancake now to cook until crisp on the base (1-2 minutes), then shuffle the pan to loosen and flip the pancake over - if your confident try this in one jerking motion, if not turn with a spatula. Cook until just set (1-2 minutes), then serve warm, drizzled with extra-virgin olive oil and scattered with sea salt flakes, with lemon for squeezing if desired.

Recipe by Lisa Featherby and image by Eatable.

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