Socca (chickpea pancakes)

These pancakes/ wraps are so simple to make & really versatile. We have them all the time.
I like to add garlic & onion powder but if the kids aren’t having them they’re amazing with cumin seeds & fresh coriander as they go SO well with any kind of curry.
They also double up as a good pizza base, especially if made really thin & crisped up a bit in the oven.

Chickpea (aka gram) flour
Sea/ Himalayan salt

This recipe doesn’t really need measuring & weighing – you just season however much chickpea flour you want to use then whisk in water until it’s a good pouring batter consistency… but if you do want to, these amounts work well:

250g chickpea (gram) flour, 300mls – 400mls water & 1/2 teaspoon salt.

I definitely think it’s worth making the batter the morning or evening before you want to make the pancakes, as it will make them more digestible & give any lumps a chance to break down; just leave it at room temperature covered with a cloth.

To cook, grease a pan (cast iron works best for these but isn’t necessary), pour on some batter & cook on a medium heat for 2-3 minutes on each side.


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