Time 25 minutes
Yields Makes about three (9- to 10-inch) pancakes, 6 to 8 servings
(Kirk McKoy / Los Angeles Times)

In a blender, combine the flour, water, salt, cumin and 1 1/2 tablespoons oil until smooth. Remove to a bowl and set aside the batter to rest for at least 2 hours, covered, at room temperature.


To cook, heat the broiler in your oven. Oil a 9- or 10-inch pan (or cast-iron skillet, or tart pan) with the remaining tablespoon olive oil and heat the pan in the oven.


Once the pan and the oven are blazing hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.


Bake until the socca is firm and beginning to blister and burn, about 2 to 3 minutes. The exact time will depend on your broiler.


Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper and a drizzle of olive oil.


Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.

Adapted from David Lebovitz’s “The Sweet Life in Paris.” Chickpea (or garbanzo) flour is available at well-stocked markets as well as gourmet and cooking stores.

S. Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in 2015.
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