Silverdollar Socca

Silverdollar Socca Recipe


Happy Monday all. I thought I'd give you a glimpse of what things look like on this end right now. We did a shop update yesterday morning. Meaning, there has been a scramble behind the scenes - box building, pre-wrapping, description writing, shooting photos. There have also been some epic lunches, and a favorite preparation has emerged. The back story is this -- we took a couple stabs at making traditional socca, the unleavened chickpea flour crepes from Nice, with varying degrees of success over the past months. If we ever nail it, I'll post about it here. No dice as of yet. BUT, we started doing tiny socca-inspired pancakes - using whatever was in the refrigerator as the liquid in the batter - keffir, buttermilk, etc. The resulting silver dollars are golden, tender, and possibly the only thing I want to eat, ever. You can spice the batter however you like - this sesame and mustard was an instant favorite. Hot off the pan, they're completely addictive.

Silverdollar Socca RecipeSilverdollar Socca Recipe

We spend a lot of time at this table. This was a spice morning.

Silverdollar Socca RecipeSilverdollar Socca RecipeSilverdollar Socca Recipe

A couple things related to these little guys. You can make larger crepes/pancakes, they don't necesarily need to be silver dollar-sized. The batter should run the pan beautifully whatever size you like. One tip - Let the batter set and crisp up on the bottom a bit before attempting to flip - this helps prevent sticking particularly if you aren't using non-stick.

 
 
 
 

Silverdollar Socca

HS: You can use whatever cooking oil you prefer here, but our favorite for these is spicy (cold-pressed) mustard seed oil, if you can find it.

1 1/2 cup / 6 3/4 ounces chickpea flour
1 1/2 teaspoons fine sea salt
2 large eggs
1/2 cup / 120 ml water
1 cup / 240 ml buttermilk
1/4 cup / 60 ml extra virgin olive oil
2 tablespoons black sesame seeds
1 teaspoon yellow mustard seeds (optional)

cold-pressed mustard seed oil, extra-virgin coconut oil, or clarified butter, for frying

Combine the chickpea flour, salt, eggs, water, buttermilk, olive oil and sesame seeds in a large bowl. Whisk until the batter is smooth. You're after a batter that is on the thin side, similar to a crepe batter. Allow it to sit for at least 15 minutes, so the chickpea flour absorbs the buttermilk, resulting in a more tender pancake. Stir again.

Heat a small splash of oil in a large skillet over medium heat, just enough to coat the pan. Add spoonfuls of batter to the pan, one tablespoon at a time. The batter will spread a bit, so be mindful not to overcrowd. Cook for approximately 1-2 minutes per side or until lightly golden with crisped edges - you'll likely be able to get 4-5 pancakes going at once. Transfer from the pan to a paper towel, blotting gently. These are best enjoyed immediately, but you can also place on an oven-proof patter in a low-heat oven while cooking the remaining pancakes. Alternately, a quick reheat in the skillet just before serving if the pancake have gone cold, brings them right back to life.

Makes about 30 tiny pancakes.

Prep time: 20 min - Cook time: 5 min

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Your Comments


Belinda @themoonblushbaker
September 23, 2013

Wow what a spread of food! You deserve such a love little pancake for working so hard.
These look delicious.

 

These look delicious! I love the little black flecks from the sesame seeds especially.

 

Ivana
September 23, 2013

I'll have to try this recipe soon. Looks like it could become another one of my instant favourites. What did I ever eat before stumbling upon your blog? Looking at your pics, I'm feeling a pinch of jealousy. I just want to pack up my things and move to San Francisco just to come and work with you guys. Seems like the perfect work ambiance. Thanks again for all that you share with us.

 

Leah
September 23, 2013

Do you add the mustard seeds at the same time you combine all the other ingredients? What is your thought on toasting either or both seeds first?

HS: You could do either Leah! But yes, I added with the other ingredients.

 

Mark
September 23, 2013

I have a pretty darn foolproof socca technique that I myself can no longer do because our oven shuts off when it gets above a certain temp, but basically this is it: http://vegetarianduck.blogspot.nl/2006/06/recipe-testing-soccafarinata.html. Good luck!

 

Averie @ Averie Cooks
September 23, 2013

A few years ago I really wanted to make socca because I kept seeing it on tons of blogs and just never got around to it. But your post reminds me I need to get some chickpea flour and get on it. And silver dollar size .... SO cute!

 

Janes
September 24, 2013

You can't add buttermilk or eggs to Socca, there's no need! If you're having trouble keep it simple, Socca is chickpea flour, water, salt and olive oil.

 

Rebecca Gipson
September 24, 2013

These look so yummy!! Have to give it a try today itself :)

 

jade o'donahoo
September 24, 2013

That's it. I know exactly what I am making for lunch tomorrow, and I cannot wait. Thank you Heidi, yet again, for making me excited for lunch - on the night before!

 

Ileana
September 24, 2013

I've been telling my boyfriend we need to try our hand at socca, but now I think we should start here! These little pancakes sound delicious!

 

Signe
September 24, 2013

You mentioned that you had to lug heavy things for your store up the stairs so since I just moved an entire library (mine) to their new home up a flight of stairs, I thought I would share this tip. Rather than moving heavy boxes of things up the stairs, open and repack the boxes into bags (small backpacks, cotton shopping bags, student book bags, etc.), put them on a step, and move them up step by step (not lifting and carrying). This will not ruin your back as lifting and carrying will.

 

Jessica
September 24, 2013

The setup for the table looks so yum. I'm glad to see they're gluten free, cause pancakes are usually off limits for me.

 

Danielle @ corn2cottonwoods
September 24, 2013

I recently made two mung bean recipes: your hummus + a chickpea-flour-based mung bean pancake. It has left me craving socca in any/every form. Thanks!

 

Tammela
September 24, 2013

These are super cute and sound delicious!

 

Lorena
September 24, 2013

Wonderful! Thank you! I've just started making socca with great success - basing it on recipes from David Leibovitz and Adam Roberts (amatuer gourmet), and these look like a fantastic progression! Breakfast tomorrow I think...

 

Leah
September 24, 2013

Oh I want to try these. I'm thinking cardamom, but perhaps that's too much of a warm, traditional pancake spice and I should be thinking more on the lines of cumin.

 

Dan from Platter Talk
September 24, 2013

These little darlings look wonderfully delicious. Looking forward to you nailing and sharing the traditional socca!!

 

sweethaven
September 24, 2013

Omg! I have to try it out! Looks gorgeous! ;)

 

Rockin Arugula
September 24, 2013

Oooh....looks delicious and gluten free. It's a win-win!

 

Happy Monday to you :) I like to chickpea flour, it is delicious and healthy, so it makes a perfect meal :)

 

Yum! I thought those were poppyseeds at first but I like the idea of black sesame seeds even more! Fresh spices are so delicious (and by fresh I mean not stale like most of the ones in the grocery store).

 

Sini
September 24, 2013

Look at these cuties! I've never tasted any kind of socca so I'm really curious about them. They go straight to my to-make list.

 

Jacqueline Wesselius
September 24, 2013

I am glad to read you had trouble making socca, too... ;-) I have been battling with them over the past months, too. It finally worked out (a very simple recipe, using only water to make the batter - 1 1/2 vol. for 1 vol. flour - , and flavouring it with cumin seeds), but I could only do it in a really good non-stick, otherwise they crumbled. Yours look really yummy, make me want to try your recipe!

HS: Yeah - there is some dryness, and textural "issues" I've yet to overcome.

 

Kendall
September 24, 2013

I thought it was so sweet for you to include those little vials of spices in the QK package - great idea, and very thoughtful. And there are those beautiful bowls again! The one in the photo with the Medjool dates in it - that flat bottom and those straight sides - I'm in love. Thanks for another unique recipe Heidi.

HS: Hi Kendall - thanks! I think I may have pick a nested set of those up from Reliquary in Hayes Valley....pretty sure that's where they came from.

 

Quyen
September 24, 2013

What a great recipe! I love socca with an olive tapenade and anchovies!

 

Catherine
September 24, 2013

Most of the socca recipes I have seen (and made) were simply chickpea flour, water, salt and olive oil. I make one large pancake in a cast iron skillet, and add toppings as the pancake sets. Sage leaves, olives, fresh thyme and feta make a more traditional socca, and the last minute is spent under the broiler browning the top. I have made multiples for an appetizer course. It's festive, creative, and always a crowd pleaser.

 

Marsha
September 24, 2013

The idea of these little soccas is very tempting! The socca I know is simply chickpea flour in a mixture of water and olive oil – no eggs and no buttermilk or any other kind of dairy. Then it is cooked in a very hot oven on a large cast iron pan. Maybe that will help...? In David Lebowitz's "Sweet Life in Paris" there is a good recipe.


HS: Thanks Marsha -these are definitely a departure from traditional socca. But I love the tenderness the buttermilk lends :)

 

Ellen
September 24, 2013

I have no trouble with traditional Socca (I use Mark Bittman's recipe) but these look like a great choice for any number of occasions when I want something small and quick and gluten free. I am thinking I could even try sweet spices for a morning "pancake" version - I do this with traditional Socca and serve it with fruit & yogurt, but the little ones look fun,.

 

amy chaplin
September 24, 2013

I love socca and anything with chickpeas! I'm loving this idea of using keffir or buttermilk in the batter and also the size, so sweet! As always thanks so much for sharing the recipe!

 

kellie@foodtoglow
September 24, 2013

The sesame seeds and mustard seeds are a great addition to this socca. I make socca quite a bit - it's easy, filling and goes with so many things. At the beginning of the year I posted a vegan socca recipe that is reliable and has a good ratio of crispy edges to soft, pliable interior. Socca do take a bit of practice, but so worth getting the hang of. Looks like you have achieved this :D. Here's the recipe if anyone is interested in a vegan take. Not as pretty as yours though.

 

Vic
September 24, 2013

Looks great. How about the recipe for those fresh rolls?

 

Gwen @SimplyHealthyFamilly
September 24, 2013

I have never made (or even heard of Socca) Where have I been? ;) I love chickpea flour and the thought of using kefir as the liquid. The savory spices in these would make a perfect snack.

 

Jessica (bakecetera)
September 24, 2013

Socca is one of my FAVOURITE foods! What an interesting way to twist up the traditional recipe! I love it!

 

AC
September 24, 2013

Yum! Don't suppose you have any ideas for turning this thing vegan? :-)

 

Ole @cookingbrains
September 24, 2013

This looks so incredibly good. I'm going to have to try these with your mung-bean hummus for lunch some time this week. Very excited. Definitely my dish of the day :-D Plus: you've got the best crockery.

 

Vanessa Sherwood
September 24, 2013

What are those little wrap thingys in the bottom photo of your lunch spread??

 

Lori G
September 24, 2013

question: what are the ladies on your photo working on? is that something we'll be seeing at Quitokeeto?

 

phi @PrincessTofu
September 24, 2013

My meat-loving boyfriend loves socca - we make it regularly... which makes me curious as to why you don't think your's wouldn't be amazing like all of your other things? Is it the smoky greasy fastfood streetfood flair that is missing?

 

Caity
September 24, 2013

I love that you made a socca-inspired recipe! I lived for a year in Nice right after college; what a fantastic place with amazing food. I for one would be thrilled to see a pissaladiere recipe, 101 cookbooks style, too.

 

Kristin
September 24, 2013

Beautiful little soccas! I've been making socca all summer from the Saveur recipe and they've been perfect every time. It's a 1:1 ratio of flour to water with a little olive oil and salt. I cook them in a preheated cast iron skillet (not the cake pan the recipe suggests) under my broiler. I gobble them up plain, or top them like pizza. They are some kind of good kitchen magic. Thanks for sharing your delicious looking variation.

 

niketa
September 25, 2013

Hi Heidi...In India we make a similar pancake for breakfast and they are called Chillas but they are made with just chickpea flour,salt,water and the batter is mixed with grated or finely chopped veggies like carrot,coriander,fenugreek,onions..its always made in mustard oil for best effect and we use onion seeds or sesame along the way...spiced with red chilli powder , green chillies and a pinch of cumin or coriander powder.

HS: Ooh! Love the idea of grated veggies in them. Maybe broccoli stems & onions or something. Sounds delicious.

 

Shaheen
September 25, 2013

Hi Heidi - i have two unrelated questions:
1. What is the nailpolish shade you're wearing on your(?) forefinger.
2. I guess you use Milton and Brook mortar and pestle that you use in your kitchen. I was about to buy one, but then I was unsure about the size to order. What size do you use? I'd go by that given the number of times I've seen it on your blog. Thank you!


HS: Hi Shaheen - I'll have to ask Tina about that nail polish color (her finger :)...my guess is that it might be NARS in one of the Pierre Hardy shades (coral?) we've had them around lately....but ill have to double check. And, I've had that m+p forever. We use it as sort of a backup, when the others are in use. It's smallish - holds a cup or so...I actually prefer m+ps with larger capacity. I have a couple larger vintage ones, and then this one on QK became a fast favorite, in part because of the textured bowl - it has great grip.

 

Nicole
September 25, 2013

These look so yummy! I was wondering, since I cannot have dairy, if canned coconut milk can be used in place of the buttermilk? Anyone have any thoughts on that? Thanks!


HS: I think that would likely be incredibly tasty Nicole.

 

Mariela
September 25, 2013

These look delicious! Love the Idea of mustard and sesame seeds in the batter. I am slightly obsessed with Socca ever since i first read about it. Check out ">my recipe, give it a try and let me know what you think.


Girl
September 25, 2013

what is going on with the library website?

HS: Hi G - The short answer is the server keeps going down, and I'm having a hard time getting the system regularly rebooted. I'd like to get it transferred to a more stable platform, but that is proving difficult. I'm so sorry - apologies - and thanks for your patience.

 

Molly (Sprue Story)
September 25, 2013

I love the name you gave these mini socca pancakes. I actually posted a socca spinoff this week along similar lines, but made in muffin tins. I personally find socca very forgiving and have enjoyed every kind I've made so far, but I never do get it as thin and blistered as I think it's intended to be "authentically," so I guess that's the part that takes finesse. If you figure out the trick I'd love to hear about it. In the meantime, I'm putting these silverdollars on the to-make list.

P.S. I've followed your blog for years but am not sure I've ever commented...so if I haven't, hi! Thank you for posting consistently delicious-looking food and great posts. :)

HS: Thanks for the comment Molly!

 

Mary
September 25, 2013

I wondered what kinds of toppings you reccomend. I saw yoghurt and fruit or tempenade. Just wondered what you have tried since I have never tasted Socca. I plan to serve it at my Sunday brunch!

 

mauigirlcooks
September 26, 2013

These look amazing; I love anything with chickpeas! Thanks for the recipe.

 

Sneh | Cook Republic
September 26, 2013

My mum used to make something similar for a quick meal when I was little. She used to call it Tomato Omelette. It had no egg. It was chickpea flour with chopped up tomatoes and lots of coriander and a dash of chilli. Your post brought back some memories :-)

 

Julie Curnick
September 26, 2013

Lately I have been making "pizzas" using the chickpea flour and I could eat them daily! I will definitely have to try this!

 

Sneh | Cook Republic
September 26, 2013

My mum used to make something similar for a quick meal when I was little. She used to call it Tomato Omelette. It had no egg. It was chickpea flour with chopped up tomatoes and lots of coriander and a dash of chilli. Your post brought back some memories :-)

 

Emily
September 27, 2013

Heidi, have you heard of this yet? The ‘Artificial egg’ Made From Plants? The company is backed By Bill Gates and apparently is set to revolutionize cooking. I thought you'd find it interesting. (link)

 

Birdy& Bambi
September 28, 2013

We love everything that has something to do with chickpeas!! What a cool blog! We're two struggling vegans and are grateful for any inspiration! Thanks and greetings from Germany,Birdy and Bambi

 

Michelle Tibbs
September 28, 2013

I made these yesterday to accompany a bowl of carrot ginger curry soup. I added a generous tsp of turmeric for color as well as lots of chopped chives. Easy peasy and delicious!

 

Sneh | Cook Republic
September 29, 2013

My mum used to make something similar for a quick meal when I was little. She used to call it Tomato Omelette. It had no egg. It was chickpea flour with chopped up tomatoes and lots of coriander and a dash of chilli. Your post brought back some memories :-)

 

Deenakakaya
September 29, 2013

These look absolutely beautiful. I make an indian pancake with gram flour and a little plain flour...a few veg and spices and they make an excellent back fast. I love the colour and softness of your socca x

 

dervla @ the curator
September 30, 2013

wow, those look incredible! And the spice bottles? How cute. Gonna have to try those pancakes out this weekend.

 

mary
October 1, 2013

I ended up serving the Socca with Blackberry vinaigrette and mango chutney which tasted so good together. I wish the pancakes weren't so dry and will improvise to see how to make them more moist.

Hi Mary - that's so strange - mine aren't dry at all - perhaps add more buttermilk?

 

Kirsty
October 2, 2013

These were delicious! I made them and served them with a spreadable dip of fresh ricotta, yellow mustard seeds, rosemary and thyme. Perfect!

 

Sameer G
October 4, 2013

I agree with Niketa. I have had a lot of 'pudas' in my childhood in India, and these look awesome, just like those. A quick google found this recipe, which looks fairly authentic. http://www.manjulaskitchen.com/2007/01/18/besan-gram-flour-puda-dosa/

I love having these things with sweet mango pickle. The sweet-and-sour taste goes very well with the spice / savoriness of the crepe.

 

Marie
October 6, 2013

They look divine! Here in Norway we don't have buttermilk.. Do you think i could use kefir?

HS: Absolutely - kefir works great!

 

Lisa
October 10, 2013

These look great. As for traditional Socca, David Lebovitz has a great recipe on his blog. This recipe has worked well for me in my oven on a cast iron pan.