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What is Socca, you ask? It is the most delicious thin pancake made of chickpea flour and cooked on a huge flat griddle until it is crispy on the edges with a slight pull and chewiness.
I never thought of trying to make Socca at home until I read Mark Bittman's column in the New York Times this year. He calls them Tortillitas, and says they originated in Andalusia, but in my book a pancake featuring chickpea flour is pretty much a Socca. Here's Bittman's recipe. He uses shrimp but allows that other seafood work fine, too. I have been enjoying them all summer, cooked on my flat stovetop griddle and enjoyed, usually outdoors, with family and friends. Give them a try sometime!
In a bowl, combine flours and baking powder with salt and pepper. Add a little more than a cup of water and stir to combine; consistency should resemble pancake batter. Stir in the onions, chopped seafood and herbs.
Let rest if possible for about an hour.
Put a large nonstick skillet or griddle over medium high heat and film its bottom generously with olive oil. When oil is hot, pour in half the batter until it fills center of pan; spread gently with a spoon to form a large pancake.
Cook about 3 minutes, or until pancake is set around edges; flip pancake and continue cooking for another 3 minutes, then flip it again and cook for another 30 seconds or so, until it is crisp on the outside but still moist inside. Remove from the pan and serve immediately, while remaining batter cooks.