Onion Socca Pancake
- 1 cup chickpea flour
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- 1 cup warm water
- 4 tbsp olive oil divided
- 2 tbsp ghee or coconut oil
- ½ yellow onion thinly sliced and halved
- 2 tsp fresh rosemary chopped
- Preheat the oven to 450°F. Place a 12” oven-safe skillet in the oven.
- Add the chickpea flour, salt, and pepper to a large bowl. While whisking, slowly pour in 1 cup warm water, whisking to eliminate lumps. You can also use an immersion blender.
- Stir in 2 tbsp of the olive oil. Cover and let sit for 15 minutes.
- Remove the hot pan from the oven (using a mitt!) and add ghee or coconut oil into it and swirl. Add the onions to the pan and return it to the oven, cooking for 6-8 minutes and stirring a few times.
- Remove the pan and stir the onions and rosemary into the batter, then pour all of the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
- Cut the pancake into wedges and serve hot!
Want something like bread, but don’t want bread? Enter socca, a savory pancake/pita/bread type thing traditional in Provence. We can’t get enough of it! Serve with hummus, baba ganoush, roasted veggies, stew...you name it.