Savory Chickpea Flour Socca Pancakes with Herbs

Instructions

1. 1In a bowl, whisk together the 1 cup of chickpea flour and the 1 cup of water until you have a smooth batter with no lumps. Let this batter rest for at least 30 minutes, or up to 2 hours, to allow it to thicken slightly.
2. 2Preheat your oven to about 230°C (230°C). Place a cast-iron skillet inside the oven while it preheats.
3. 3Carefully remove the very hot cast-iron skillet from the oven. Immediately add the 2 tablespoons of olive oil to the hot skillet and swirl it around to coat the bottom and sides evenly.
4. 4Pour the rested chickpea flour batter into the hot, oiled skillet. The batter should spread out into a thin layer.
5. 5Evenly sprinkle the chopped 1 tablespoon of fresh rosemary, the chopped 1 tablespoon of fresh thyme, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper over the top of the batter.
6. 6Place the skillet back into the preheated oven and bake for 15 to 20 minutes. The socca is done when it is golden brown all over and the edges look crispy.
7. 7Carefully remove the socca from the oven. Slice it into wedges and serve immediately while it is warm.

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