Prep Time: 2 hours +
Cook Time: 20 minutes
As you may have noticed, I am mushroom-mad (remember that my last recipe here, Creamy Mushroom Ragoût? ), so here is another variation on that theme! I recently discovered this new recipe for a wonderful pancake-cum-flatbread, made of gram (chickpea) flour, with mushrooms and rosemary. This type of baked pancake is known as socca in the South of France, where this recipe hails from. Gram flour is high in protein, so it is great for making these types of pancakes as it requires no additional binding agents. This dish makes a delicious breakfast, brunch or light lunch and just needs a bit of planning ahead, as the batter needs to have time to rest (at least a couple of hours). So when I make this I usually whip up a batch of batter before I go to bed, ready for the morning, when it is ready for me to cook it into a socca to have for breakfast/brunch.
Ingredients (Makes 1 10-inch pancake)
- 1 cup of chickpea flour
- 1 cup of water
- 2-3 Portobello mushrooms (or other mushrooms of your choice)
- 2 tablespoons of extra virgin olive oil (plus some extra for drizzling over)
- 1 tsp of sea salt 1 tsp of finely minced rosemary
- Avocado oil or olive oil (or any other high-heat cooking oil)
- Extra sea-salt and black pepper
- 2 tsps of balsamic vinegar
*Combine the water, sea salt and 2 tbsp of olive oil in a mixing bowl. Sift 1 cup of gram flour into the bowl and whisk together the ingredients, making sure that no lumps remain in it.
*Cover the bowl and let the batter rest, either at room temperature for 1-2 hours or in the fridge overnight (what I usually do).
*Meanwhile, prepare the mushrooms. Wipe them with a damp paper towel to clean them and you can also discard the gills underneath by scraping out with a small spoon if you desire (it prevents them from discolouring the batter). Chop them into ½ inch cubes or smaller.
*Heat 1 teaspoon of the cooking oil in a large skillet/frying-pan over a medium heat. Add the chopped mushrooms and sauté them on a medium-high heat for a few minutes until the moisture has come out of the mushrooms. Turn down the heat to medium-low and continue cooking until the mushrooms are cooked through. Season with the black pepper and sea salt. Add the balsamic vinegar and turn up the heat to medium-high.
*Continue cooking them until most of the liquid in the pan has reduced, then remove from the heat.
*Preheat the oven to 450 degrees F and place an iron skillet in the oven for a few minutes until piping hot. Carefully add 1 tbsp of the cooking oil into the pan and swirl it around to coat the bottom. Then add the batter to the pan, and swirl around so that batter and mushrooms are evenly mixed.
*Bake the socca for around 15 minutes in the oven, then place under the grill/broiler for another 3-5 minutes so that the top gets golden-brown and crispy.
*Top the hot socca with a drizzle of olive oil and sea salt, and let it cool for 5 or so minutes in the pan. When cooled slightly, use a spatula to gently loosen the edges and slide from the pan. Cut into triangles and serve immediately.
It is delicious served with a green salad and crusty bread, or tomatoes, and any leftover can be stored in the fridge for a couple of days. It can also be eaten cold. Enjoy!
I hope you like this recipe and your votes and comments are much appreciated.