Chickpea Rosemary Pancake
We are inspired by the Minimalist column in the N.Y. Times dining section to make "socca" (also known as "farinata"). It is a chickpea flour pancake flavored with fresh rosemary. A nice addition, according to the article, is to add sliced onions as well, but this simpler version makes a delicious side course or starter with a glass of wine. Originally served as part of: Squid and Chickpeas.
Ingredients
- ½ cup stoneground chickpea flour
- ½ teaspoon coarse salt
- ½ teaspoon ground black pepper
- ½ cup cold tap water
- 2½ tablespoons extra-virgin olive oil (divided)
- ½ tablespoon canola oil
- 1 tablespoon fresh rosemary (cleaned and chopped)
Instructions
We start by preheating the oven to 400°. In a bowl, we combine the flour and salt and pepper and whisk well with a flat whisk. In a measuring cup, we heat the water in the microwave for 30 seconds. The water is nice and warm, so we slowly whisk it into the chickpea flour until smooth. We stir in 1 tablespoon of the extra-virgin olive oil, cover the bowl with plastic wrap, and set aside.
When the oven is pre-heated, we add the canola oil to a 10-inch nonstick pan and wipe the oil all over the surface of the pan with a paper towel. We put the pan in the oven for a few minutes to heat.
We stir the fresh chopped rosemary into the chickpea batter. With a pot-holder, we take out the hot pan and add 1 tablespoon of the extra-virgin olive oil to it. We tilt the pan to distribute the oil and then add the batter.
The pan is put back in the oven, (remember the handle is hot!), and we bake for 8 minutes. The "pancake" is set and the edges are starting to brown. We remove the pan from the oven with the pot-holder again and slide the pancake onto a parchment-covered cookie sheet.
The baking setting of the oven is turned off and the broiler turned on.
With a pastry brush, we add the remaining extra-virgin olive oil to the top of the socca.
The cookie sheet is then placed under the broiler for a few minutes to brown a bit.
The socca is served in wedges.
Ingredients
- ½ cup stone-ground chickpea flour
- ½ tsp coarse salt
- ½ tsp ground black pepper
- ½ cup water
- 2½ tbsp extra-virgin olive oil (divided)
- ½ tbsp canola oil
- 1 tbsp fresh rosemary (chopped)
Instructions
What's a kid job?
A Kid job is a step kids can help with, with a grown-up nearby, not one they do on their own. Every kid is different, so go by what your child can do rather than by age. Roughly:
- Little ones (about 2 to 4) can stir, pour in ingredients a grown-up has measured, tear lettuce, wash vegetables and sprinkle toppings.
- Older kids (about 5 to 8) can also measure and level, crack eggs, whisk, roll and cut out dough, and put things together.
- Bigger kids can read the recipe aloud, keep track of the timer, and take on more of the cooking as they're ready.
Steps with a knife, microplane, skewers, stove, oven, grill or hot oil, or with raw meat, poultry or seafood, are marked Grown-up. Kids can still watch those, from a safe distance.
Grown-up
Heat the oven to 400°F.
Kid job
Whisk the flour, salt and pepper. Microwave the water 30 seconds and slowly whisk it in until smooth. Stir in 1 tablespoon of oil, cover, and set aside.
Wipe the canola oil over a 10-inch nonstick pan and heat the pan in the oven a few minutes.
Grown-up
Stir the rosemary into the batter. With a potholder, take out the hot pan, add 1 tablespoon of olive oil, tilt to coat, and pour in the batter. Bake 8 minutes, until set and browning at the edges; the handle is hot.
Grown-up
Slide the pancake onto a parchment-lined cookie sheet and switch the oven to broil. Brush the top with the rest of the oil and broil a few minutes to brown. Cut into wedges.