Tender Chickpea Pancakes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 147.6
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 303.9 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 2.5 g
- Protein: 5.1 g
View full nutritional breakdown of Tender Chickpea Pancakes calories by ingredient
Introduction
Also called socca. They are a popular street food from south France. As with crepes, griddling the perfect socca takes some experimentation. The key is to be sure they are completely set before flipping them. If you like a denser thicker socca, use more batter and finish them in a 400 degree over to cook them completely through. Also called socca. They are a popular street food from south France. As with crepes, griddling the perfect socca takes some experimentation. The key is to be sure they are completely set before flipping them. If you like a denser thicker socca, use more batter and finish them in a 400 degree over to cook them completely through.Number of Servings: 8
Ingredients
-
2.25 cups water;
2 cups besan (chickpea flour);
2 tablespoons of extra virgin olive oil, plus more for frying;
1 teaspoon salt
.5 teaspoon freshly ground pepper.
Directions
In large bowl, whisk water into the besan until smooth. Whisk 2 tbsp of olive oil and the salt and pepper. Let the batter rest for 15 minutes.
Preheat over to 350 degrees. Preheat a 10-inch cast-iron skillet over moderate heat. Using a paper towel, coat the bottom of the skillet with a thin film of olive oil. When the skillet is hot but not smoking, add a rounded 1/4 cup of batter and tilt the skillet to to distribute evenly. Cook the pancake until browned around the edges and set on top. turn the pancake over with a spatula and cook it for 1 minute longer. Fold the pancake into quarters and transfer it to a baking sheet. Repeat with remaining pancake batter add a light coating of oil to the skillet for each pancake. When all pancakes have been cooked, cover them loosely with foil and reheat in the oven.
Serving Size: makes eight 10-inch pancakes
Number of Servings: 8
Recipe submitted by SparkPeople user MS-EMC.
Preheat over to 350 degrees. Preheat a 10-inch cast-iron skillet over moderate heat. Using a paper towel, coat the bottom of the skillet with a thin film of olive oil. When the skillet is hot but not smoking, add a rounded 1/4 cup of batter and tilt the skillet to to distribute evenly. Cook the pancake until browned around the edges and set on top. turn the pancake over with a spatula and cook it for 1 minute longer. Fold the pancake into quarters and transfer it to a baking sheet. Repeat with remaining pancake batter add a light coating of oil to the skillet for each pancake. When all pancakes have been cooked, cover them loosely with foil and reheat in the oven.
Serving Size: makes eight 10-inch pancakes
Number of Servings: 8
Recipe submitted by SparkPeople user MS-EMC.