Plenty: Vibrant Recipes from London's Ottolenghi
Tags: chickpea flour roasted tomatoes caramelized onions
Recipe Reviews
O.k. so maybe I over whipped my egg white because I ended up with a fluffy pancake! Tasty but not at all like my usual socca and no resemblance to the picture included in the book. I really loved the caramelized onion and roasted tomatoes and was happy that the socca wasn't to dense or crisp because it soaked up the lovely juices from the toppings. I will make this again with a smaller egg white (mine did seem huge) and less whipping. Definitely made more than the recipe states.
Zosia from Toronto, ON
These are chickpea pancakes that are neither light and fluffy like a breakfast pancake, nor thin and pliable like a crepe. They are, instead, rather dense and, as it turns out, an excellent vehicle for a topping of sweet caramelized onions and intensely flavoured roasted cherry tomatoes.
The batter has few ingredients, just some chickpea flour, water, olive oil and whipped egg whites, is easy to blend and cooks quickly. I used the recommended size of pan, and even with the one I broke while trying to flip going to the dog, I still had 6 instead of 4, so the topping was spread a little more sparingly than the author intended.
My kids added parmesan cheese and called it a pizza. My husband and I had it with the suggested creme fraiche, which was a very nice cool and creamy complement to the socca.
Login or register to add your own review of this recipe.