Way back when I posted an oven-baked socca recipe.
Socca is basically a chickpea flour pancake. I'm completely obsessed with this (vegan AND gluten-free) dish. Socca is so easy to make and it is super healthy.
This recipe today is done on the stove-top (as opposed to being baked in an oven).
I've added some wasabi powder that I found in a Japanese supermarket in Singapore, and a touch of black sesame seeds. If you aren't able to find wasabi powder, try using wasabi paste, mustard powder, turmeric, or cumin.
Wasabi Socca Pancakes with Black Sesame Seeds - What you need:
(adapted from Food and Wine.)
- 1 cup chickpea flour
- 1 cup + 2 tablespoons water
- 1 tablespoon olive oil + more for the pan
- 1/2 teaspoon salt
- 1 teaspoon wasabi powder
- 1 tablespoon black sesame seeds
Wasabi Socca Pancakes with Black Sesame Seeds - What you do:
Slowly whisk the chickpea flour into the water. Next, whisk in the remaining ingredients.
Allow the mixture to sit for a minimum of one hour, preferably 1.5-2 hours.
Brush a light coat of olive oil on a frying pan. (If you have a cast iron skillet, this would be ideal here.) Allow the pan to reach a medium-high heat. Using approximately 1/4 of a cup, pour the socca batter into the pan. Allow the socca to cook for 3-4 minutes, then flip the socca and cook it for another minute.
Don't force the socca to flip or it will tear. When it's properly ready, your spatula will easily slide under the pancake.
Repeat with the remaining batter.
This will make 6 pancakes, but the recipe can easily be doubled.
I ate these pancakes with sauteed yellow summer squash and kale. I diced the squash, added salt, pepper, and cumin, and then cooked it in olive oil over a medium high heat for around 7 minutes. After, I threw in a huge handful of kale and cooked the mixture for another 5 minutes. In the last minute, I stirred in a spoonful of spicy miso paste.
The pancakes were only slightly spicy - so they make a perfect meal for everyone! The taste of wasabi is subtle, but delicious. The sesame seeds add a nice "je ne sais quoi..." and a pleasant texture to the pancakes.
The pancakes aren't as flexible as a French crepe, but they fold perfectly to make "socca tacos". You could also eat these open-faced with a knife and fork.
YUM! Well, I'm totally stoked about these pancakes... I'm going to be experimenting with different flavours all week long now. They're so easy, versatile, tasty, and vegan! (OH! and gluten free!!!)
Baking soundtrack - Tunes to inspire your inner baker:
So, the Stars are releasing their next album in October! Super gleeful about this. Montreal represent!