Farinata - Chickpea Pancake - Socca Recipe
This recipe is so versatile. I love it as a bed for a salad or a “blini”-type pancake with smoked salmon and crème fraîche, but it can also be used as a side dish, as a roll-up in place of a tortilla or even as a sweet breakfast pancake. It is healthy and has only two ingredients (if you don’t count the salt, pepper and water)!
Ingredients
- 1 cup chickpea flour
- ½ -¾ tsp sea salt
- 1 tsp freshly ground
- black pepper
- 2 tbsp olive oil, plus 2
- tbsp more for the pan
Instructions
- 1
Put a cast-iron skillet (10-12 inch) or a 12-inch pizza pan in the oven (you can use any 12-inch oven-safe fry pan). Heat the oven to 450˚F.
- 2
Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tbsp olive oil. The batter should be about the consistency of heavy cream. Cover and let sit while the oven heats, or for up to 12 hours (obviously do not heat your oven for 12 hours).
- 3
To prevent any sticking, open the oven door, slide the skillet or pan out a little, spray it with cooking spray and put it back in the oven for 1 minute or so. Then remove the skillet/pan from the oven and carefully pour 2 tbsp olive oil into it and swirl or use a pastry brush to coat the pan.
- 4
Immediately and slowly pour the batter into the pan (pouring slowly will cause less disruption of the oil). Place the pan back in the oven and bake for 10 to 15 minutes, or until the pancake is firm and the edges are set.
- 5
Heat the broiler. Set the pancake a few inches away from the broiler and cook just long enough to brown it in spots, less than 1 minute.
- 6
Let cool for only a minute or so. Using a spatula, loosen it from the pan and either leave it in the pan to make a pizza with toppings or transfer it onto a parchment- lined cookie sheet for additional pizza toppings or to a serving plate to top it with toppings that do not require cooking. Makes 1 x 10-12 inch pancake. The pancake can be made several hours or a day in advance (without the toppings) Tip: Remove the farinata from the pan as soon as possible.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Farinata - Chickpea Pancake - Socca?
This Farinata - Chickpea Pancake - Socca recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 6 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this farinata - chickpea pancake - socca in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.