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Things have been a hectic round these parts recently. Or they haven’t and i’m just easily flustered right now. Either way, i thought i’d share with you a very simple, versatile and utterly delicious card to have up your culinary sleeves.

What is this magic i hear you ask? His name is Socca and he is your new best friend. A traditional pancake thingy-me-bob from Nice. A flatbread of sorts that is both crispy around the edges and soft and perfectly yielding in the middle. Once prepared Socca comes together in a matter of minutes, i kid you not- five minutes under the grill and bam! fresh, warm, baked goodness.

The beauty of this dish really, completely lies in its simplicity. Four ingredients. Yup, four. It’s fundamentally gluten free and vegan so theres no fuss whatsoever. The star of the show being Chickpea flour. Sweet, nutty chickpea flour. One of my favourite flours to work with, both for its flavour and for the delightful crumb it creates.

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Absolutely delicious as is but oh the endless possibilities. We’ve added fresh chives and peppercorns and served it aside scrambled tofu, then tried a dash of nutmeg and cinnamon and grilled some juicy pears on top. Every time, utter bliss. The possibilities are pretty endless- i imagine it would be unreal with some smoky chipotle, served aside some funky beans, or some minced garlic with fresh tomatoes and basil thrown on top. Jeez, i actually might have to go and make some right now…

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Most recipes i researched recommend allowing the batter to sit for an hour or so to allow the flour to absorb the water, but at a push, i’ve left this for as little as 30 minutes and it was still perfecto. So it really is a super star to have when you need a quick flatbread/ pancake fix.

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Remember, the only limit is your imagination. (I’m pretty sure thats a lame greetings card but heck- Socca Power, right?!)

(Makes 1 thick Socca, or 2 thinner, Vegan, Gluten Free)

  • 1  cup Chickpea Flour
  • 1 cup Water
  • 1 tbsp Olive Oil
  • 1/2 tsp Salt
  • (+ any other flavours you want to whack in there)
  • 1/2 tbsp Coconut Oil- for cooking
  1. Combine the flour, water, oil and salt in a measuring jug and stir real well, until all the lumps have gone, set aside and leave for at least 30 minutes (preferably 1 1/2 hours)
  2. When the times up, heat up your grill and pop the shelf onto the second from top slot
  3. Spoon the coconut oil into a heavy based skillet and pop under the grill for a few minutes to heat up
  4. Carefully remove the skillet and pop in the batter, swirling it round so its evenly distributed
  5. Grill for 5 minutes, until the edges start to pull away from the sides/ the top start to darken