Socca Pancakes With Roasted Peppers And Avocado
Deliciously savory and packed with Mediterranean flavors, this recipe for Socca Pancakes is a must-try for a fresh and satisfying meal. These chickpea flour pancakes are loaded with the goodness of roasted red peppers, creamy avocado, tangy sundried tomatoes, and fragrant herbs. Each pancake is wonderfully crispy on the outside and soft on the inside, making it a delightful dish to enjoy any time of day. A burst of color and flavor on your plate, these Socca Pancakes are sure to become a favorite in your recipe collection.
— Constant Cookbook
Ingredients
- 75g/2½oz gram flour ( chickpea flour
- ¼ tsp baking powder
- ¼ tsp smoked paprika
- ¼ tsp dried thyme
- ¼ tsp sea salt
- 2 tsp olive oil
- 1 small red onion
- 6 sundried tomatoes
- 1 ripe avocado
- 460g/1lb jar roasted red peppers
- 1 small bunch fresh coriander
- freshly ground black pepper
Instructions
- Whisk together all of the dry ingredients with 185ml/6¼fl oz water in a bowl.
- Heat the oil in a 20-25cm/8-10in non-stick frying pan over a medium heat. Add the onions and cook over a low heat for 4-5 minutes, or until soft. Add the sundried tomatoes and fry for 2 minutes. Remove from the pan and allow to cool slightly before adding to the batter.
- Turn the heat up a little and use a ladle to pour half the socca batter into the pan. Cook for 6 minutes on each side, or until golden and slightly crisp. You should be able to lift the edges of the pancake away from the pan and easily lift and flip the pancake without it breaking. Repeat with the remaining batter.
- Transfer the pancakes to a plate and scatter with the avocado, roasted peppers and coriander. Season with pepper and serve immediately.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 1-2 pancakes
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