Socca (Niçoise chickpea pancake)
Crisp, charred chickpea pancake from Nice — gluten-free, vegan street food baked until blistered and served with lemon and rosemary.
Socca is the glorious, no-fuss chickpea pancake from Nice — think rustic, paper-thin flatbread that’s crisp at the edges and tender inside. It’s brilliant as a snack, starter or picnic food and sings when charred and served hot with lemon.
This version is vegan, naturally gluten-free and needs only a handful of storecupboard ingredients. The only patience required is the 45-minute rest for the batter — worth every minute for that silky texture.
Ingredients
- 200 g chickpea flour
- 300 ml water — room temperature
- 60 ml olive oil — 30 ml in the batter, 30 ml to oil the pan
- 5 ml sea salt
- 5 ml ground black pepper — or to taste
- 15 ml fresh rosemary — finely chopped
- 1 lemon — to squeeze over before serving
Equipment
- ovenproof frying pan (25–28 cm, heavy-based or cast-iron)
- whisk
- measuring jug
- oven gloves
Instructions
In a large bowl whisk the chickpea flour with the water until completely smooth and lump-free. Whisk in 30 ml olive oil, the sea salt and ground black pepper. Cover and leave to rest at room temperature for 45 minutes — this hydrates the flour and gives a silkier texture.
Place an ovenproof frying pan (25–28 cm, heavy-based or cast-iron) in the oven and preheat to 250°C fan/270°C conventional. Heat the pan for 15 minutes so it is smoking-hot.
Using oven gloves, remove the hot pan and add the remaining 30 ml olive oil. Swirl to coat the base, then immediately pour the rested batter into the pan — it should sizzle as it hits the oil. Tilt the pan so the batter forms an even thin layer.
Return the pan to the oven and bake for 8–10 minutes until the edges are deep golden and the top has set and blistered.
If you like a slightly charred finish, use the oven grill on high for 1–2 minutes to blacken the top lightly. Keep the oven door open a little and watch constantly to avoid burning.
Remove the socca from the oven and leave to rest in the pan for 5 minutes. Slide onto a board, scatter with the chopped fresh rosemary and squeeze the lemon over. Cut into wedges and serve warm.
Tips
- Rest the batter at least 30–45 minutes; hydration makes the difference between crumbly and silky.
- Heat the pan empty in the oven until it’s smoking-hot — that initial shock gives a crisp edge and char.
- If your oven doesn’t have a grill function, increase the final bake time by a couple of minutes to get more colour.
- Make-ahead: batter keeps, covered, in the fridge for up to 24 hours — bring back to room temperature before baking.
- Reheat slices on the hob (low heat) or under a hot grill for a minute to revive crispness; avoid soggy microwaving.
Substitutions
olive oil → sunflower oil or light vegetable oil, same quantity
Stays closefresh rosemary → a pinch of smoked paprika or a few thyme leaves
Noticeably differentchickpea flour → plain wheat flour, same weight (not gluten-free)
Noticeably different
Nutrition
Per serving · estimated
- 313
- Calories
- 11 g
- Protein
- 29 g
- Carbs
- 17 g
- Fat
- 5 g
- Fibre
- 1 g
- Sugar
- 600 mg
- Sodium
FAQ
Can I make socca on the hob?
Yes — heat a heavy-based frying pan over a high hob, add oil and cook a smaller quantity of batter until set and crisp underneath, then finish under a hot grill if you want charred bubbles.
Why did my socca turn out gummy?
Common causes are under-rested batter or too low an oven/pan temperature. Make sure the batter has rested and the pan is very hot before pouring.
How do I store leftovers?
Keep cooled slices in an airtight container in the fridge for up to 3 days. Reheat on a low hob or under a hot grill to restore crisp edges.
Can I add other flavours to the batter?
Yes — finely chopped onions, garlic or a teaspoon of ground cumin work well. Any additions will change the classic flavour profile slightly.
Community Photos
No photos yet
Be the first to share your creation!
Rate this recipe
More like this
