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Socca

Time 25 minutes
Yields Makes about three (9- to 10-inch) pancakes, 6 to 8 servings
Socca
(Kirk McKoy / Los Angeles Times)
1

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.

2

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.

3

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.

4

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.

5

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.

6

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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