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 minutes - Cook time: 5 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
weeknight express

WEEKNIGHT EXPRESS features 10 Vegetarian, Plant-centric Recipes for Feel-Good Food — Fast!

Subscribe to get 32-pages of recipes to view on your tablet, e-book reader or phone.

weeknight expressweeknight express

Apologies, comments are closed.

Comments

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

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

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

    Dan from Platter Talk
  • 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.

    Leah
  • 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...

    Lorena
  • These are super cute and sound delicious!

    Tammela
  • 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!

    Danielle @ corn2cottonwoods
  • 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.

    Jessica
  • 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.

    Signe
  • 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!

    Ileana
  • 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!

    jade o'donahoo
  • These look so yummy!! Have to give it a try today itself :)

    Rebecca Gipson
  • 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.

    Janes
  • 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!

    Averie @ Averie Cooks
  • 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.

    Leah
  • 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.

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

    Belinda @themoonblushbaker
  • Comments are closed.

    Apologies, comments are closed.

    More Recipes

    Popular Ingredients