Classic Socca (Savory Chickpea Pancake)
This classic Socca recipe delivers a simple, naturally gluten-free chickpea pancake with irresistibly crispy edges and a tender, custardy center, hailing from the south of France.
For 2 servings
In a medium bowl, whisk together the chickpea flour, water, 1.5 tablespoons of olive oil, fine sea salt, and black pepper until the batter is completely smooth and free of any lumps. Ensure all flour is incorporated.
Cover the bowl and let the batter rest at room temperature for at least 30 minutes, or up to 2 hours. This crucial step allows the chickpea flour to fully hydrate, improving texture and flavor.
Preheat your oven to 450°F (230°C). Place a 10-inch oven-safe skillet (cast iron is ideal) into the oven while it preheats to get it very hot.
Carefully remove the hot skillet from the oven. Add the remaining 0.5 tablespoon of olive oil to the skillet and swirl to coat the bottom and sides evenly. Return the skillet to the oven for 1-2 minutes to heat the oil until it shimmers.
Carefully remove the very hot skillet from the oven. Give the rested batter a quick whisk, then immediately pour it into the hot, oiled skillet. The batter should sizzle upon contact.
Return the skillet to the oven and bake for 15-20 minutes, or until the edges are deeply golden brown and crispy, and the center is set and slightly puffed. For extra crispness, you can broil for the last 1-2 minutes, watching carefully to prevent burning.
Remove the socca from the oven and let it cool in the skillet for 2-3 minutes. This helps it firm up slightly and makes it easier to remove.
Carefully slide the socca onto a cutting board. Slice into wedges or squares. Serve immediately, garnished with an optional pinch of flaky sea salt and an extra drizzle of high-quality olive oil.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip the resting time: This is essential for the chickpea flour to fully absorb the liquid, resulting in a smoother batter and a better-textured socca.
- 2Get your skillet screaming hot: A very hot skillet ensures immediate crisping of the batter upon contact, creating the signature crunchy crust.
- 3Use a cast iron skillet: Cast iron retains heat exceptionally well, which is key for achieving the perfect socca texture.
- 4Serve immediately: Socca is best enjoyed fresh from the oven when its edges are at their crispiest and the interior is still tender.
Adapt it for your goals.
Herbed Socca
Stir 1-2 tablespoons of finely chopped fresh rosemary or thyme into the batter before resting for an aromatic twist.
Spiced SoccaSpiced Socca
Add ½ teaspoon of ground cumin or smoked paprika to the batter along with the salt and pepper for a warmer, spicier flavor profile.
Topped SoccaTopped Socca
Once the socca is baked, top with caramelized onions, roasted cherry tomatoes, or a sprinkle of fresh goat cheese (if not strictly vegan) before serving.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chickpea flour is an excellent source of protein, making socca a satisfying and nutritious option, especially for vegetarian and vegan diets.
Naturally Gluten-Free
Made entirely from chickpea flour, socca is a naturally gluten-free dish, suitable for those with celiac disease or gluten sensitivity.
Good Source of Dietary Fiber
Chickpeas are high in dietary fiber, which aids in digestion, helps regulate blood sugar levels, and contributes to a feeling of fullness.
Frequently asked questions
Yes, you can prepare the batter up to 24 hours in advance and store it in the refrigerator. Let it come to room temperature and give it a good whisk before baking.
