Niçoise Chickpea Pancake

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This thin, crispy chickpea-flour pancake is the legendary street snack of the Cours Saleya market in Nice, baked in sizzling copper pans and eaten hot with a sprinkle of salt. Naturally gluten-free and made with just a handful of pantry staples, it has a nutty, savory flavor and a custardy middle wrapped in a deeply bronzed, crackling crust.

Nutrition Facts

Per serving (estimated)

• 180 kcalCalories
• 12 gFat
• 1.5 gSaturated Fat
• 15 gCarbs
• 3 gFiber
• 2 gSugar
• 5 gProtein
• 290 mgSodium
• 180 mgPotassium
• 25 mgCalcium
• 1.2 mgIron
• 0 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the batter

• 1 cup (90 g) chickpea (garbanzo) flour
• 1 cup (240 ml) cool water
• 2 tablespoons extra-virgin olive oil, plus more for the pan
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon fresh rosemary leaves, finely chopped (optional)

To finish

• Flaky sea salt, for serving
• Cracked black pepper, for serving
• Extra-virgin olive oil, for drizzling

Directions

1. Whisk the chickpea flour, water, olive oil, fine salt, pepper, and rosemary (if using) in a medium bowl until completely smooth with no lumps. Cover and let rest at room temperature for 30 minutes (or up to 2 hours) so the flour fully hydrates and the batter thickens slightly.
2. Position a rack in the upper third of the oven and place a 10-inch cast-iron skillet on it. Preheat the oven to 450°F (230°C) and let the pan heat for at least 10 minutes so it is scorching hot.
3. Carefully remove the hot skillet and pour in about 1 tablespoon of olive oil, swirling to coat the bottom and slightly up the sides. Return the pan to the oven for 1 minute to reheat the oil until it shimmers.
4. Give the rested batter a final whisk (it should be the consistency of heavy cream) and pour it all into the hot pan. It should sizzle immediately.
5. Bake for 10 to 12 minutes, until the top is pale gold with darker brown freckles and the edges have pulled away from the pan and turned crisp. For an extra-bronzed top, run under the broiler for the final 60 to 90 seconds, watching closely.
6. Slide the pancake onto a wooden cutting board, let it rest for 1 minute, then cut into 4 wedges or small squares. Serve immediately, topped with a pinch of flaky salt, a grind of pepper, and a generous drizzle of good olive oil — eaten with your fingers, the Niçoise way.

Cook’s Notes

• Resting the batter is non-negotiable — it lets the chickpea flour hydrate fully and develop its characteristic nutty flavor; longer rests (up to 2 hours) give a deeper taste.
• A screaming-hot pan is the secret to socca's signature crackling bottom; never pour the batter into a warm or lukewarm skillet.
• Use a well-seasoned cast-iron skillet for the best crust if you don't have the traditional Niçoise copper plaque.
• Socca deflates quickly as it cools, so slide it onto a board and serve within minutes of leaving the oven for maximum crispness.
• For a heartier variation, scatter thinly sliced onions, cherry tomatoes, or a few cured Niçoise olives over the batter just before baking.

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