Vegan Day: Provencal Chickpea Flour Pancake

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* Exported from MasterCook *

 

Provencal Chickpea Flour Pancake

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 8

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers And Snacks Breads, Quick

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup chickpea flour

(garbanzo bean flour)

2 cups water

3 tablespoons extra-virgin olive oil

1/4 teaspoon salt

Coarse salt and freshly ground black -- to taste

pepper

 

MAKES 4 TO 6 APPETIZER SERVINGS

 

Known as socca, this is the original fast food of Nice, a giant chickpea

flour pancake sold on the streets throughout the region. Essentially a

snack, it makes for an interesting appetizer or first course, as well. But

if you are a traditionalist, be forewarned: Although a bit on the messy

side, socca is eaten in Nice without benefit of a fork. Chickpea floor can

be located in most health food stores and in Indian markets, but make sure

it is the plain, not spiced, variety.

 

In a medium bowl, whisk together the flour and water; strain into another

medium bowl. Whisk in 2 tablespoons of the oil and the 1/4 teaspoon

salt. Let stand for a minimum of 30 minutes, up to 6 hours, at room

temperature.

 

Preheat the oven to 500F (260C). Brush a 10 1/2- inch cast-iron skillet

with the remaining oil. Place in the center of the oven for 5 minutes, or

until the oil just begins to smoke.

 

Carefully remove the skillet from the oven. Whisk the batter vigorously

then very slowly pour it into the hot skillet, taking care as the batter

may splatter. Return the skillet to the oven and bake, checking often

after 10 minutes, for about 15 minutes, or until the top of the pancake is

nicely browned and the mixture is bubbling.

 

Remove the skillet from the oven and immediately sprinkle with the coarse

salt and pepper. Divide the socca into 6 wedges with a knife. Using a

thin metal spatula or a pie server, gently scrape and lift each wedge out

of the pan and transfer to serving plates. Serve at once.

 

Cook's tip: You can use a preheated standard pizza pan if you don't own a

cast-iron skillet, but the results won't be quite as satisfactory - the

even-heating qualities of the latter simulate those of the huge copper pans

used In Nice to a greater degree. But don't expect a pizzalike texture or

an American-style pancake, for that matter. Good socca is slightly crisp

on the outside and creamy on the inside, so take care not to overcook

it. Also, socca by its nature tends to stick a bit to the

surface. However, if your cast-iron skillet has been properly oiled and

heated, the sticking will be minimal.

 

PER SERVING: Calories 136, Protein 1g, Total Fat 10g, Saturated Fat 1g,

Cholesterol 0mg, Carbohydrate 10 g, Dietary Fiber 0g . Sodium 133mg

 

 

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