Chickpeas Pancake - Socca

Chickpea Pancakes are high protein, making a nutritious snack or meal.

Chickpeas are legumes and when ground into flour are called besan, gabanza or gram flour. They are versatile and used widely in baking, where because of their distinctive flavour they are often combined with a number of other flours. Here the chickpea flour provides a nutty bean flavour.

These pancakes are prepared as a crêpe and here are served with a spiced potato and peas combo. There are innumerable ways to serve these tasty pancakes; try serving them with: steamed greens and a soft cheese; or provide the contrasting textures of a chopped salad of tomatoes, celery, avocado and spring onion. An alternative is to add vegetables to the mix for a thicker pancake; good with peas or mushrooms.

The pancakes can be a dessert. Add a mashed banana and grated nutmeg to the mix or serve the pancake with fresh or stewed fruit, yoghurt or coconut cream; the options are endless.

To make as an American style pancake; reduce the quantity of water to 3/4 cup and add 1 tsp baking powder immediately before cooking. For light pancakes, try Ottelenghi’s variation using yeast, baking powder and egg.

Ingredients

Preparation: 5 + 15-20 mins (rest the batter) Cook: 3-5 mins each Serve: 3-4

100 gm (1 cup) chickpea flour (besan, gabazana or gram flour)

1 cup warm water

1 tsp cumin (optional)

1 tbsp oil (more required for a non-stick frying pan.)

pinch of salt

Method

SIFT flour and spices into a bowl.

ADD 1/2 cup water and whisk until the better is smooth. (A hand whisk or fork is adequate.)

ADD the remaining water.

REST the batter for 15-20 minutes.

HEAT 1/2 tbsp oil in a frying pan to a medium heat (20 cm/8 inch pan I find a good size), pouring off any excess oil.

POUR 1/4-1/3 of the batter into the frying pan swirling so the batter covers the entire pan.

COOK for about 1-2 minutes until the bubbles appear. The edge of the pancake will release easily from the frying pan enabling the pancake to be turned.

TURN/FLIP the pancake and cook on the other side for 2-4 minutes. (The time will be dependent on the heat of the top plate which you may wish to lower after the first pancake. The pancake should be a very light brown colour - as it darkens further it will become crisp and will not fold as easily.)

PLACE the cooked pancake on a plate, cover and keep in a warm place as you cook the others.

TO SERVE place each pancake on a plate, top half with filling and fold the other half over to make a half moon shape.

Serve

As a savoury or sweet dish. Ideas above.

Notes

Substitute water with milk for lighter and fluffier pancakes.