Name: Socca pancakes with hummus & lemony onions
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 75g gram (chickpea) flour -; 2 tsp rapeseed or olive oil -; 1 red onion, halved and thinly sliced -; ½ lemon, juiced -; 4 tbsp hummus -; 2 tomatoes, cut into wedges -; 3 small coriander sprigs -; 2 handfuls mixed salad leaves -

Socca pancakes with hummus & lemony onions

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Socca pancakes with hummus & lemony onions

1. 75g gram (chickpea) flour -

2. 2 tsp rapeseed or olive oil -

3. 1 red onion, halved and thinly sliced -

4. ½ lemon, juiced -

5. 4 tbsp hummus -

6. 2 tomatoes, cut into wedges -

7. 3 small coriander sprigs -

8. 2 handfuls mixed salad leaves -

How to cook deliciously - Socca pancakes with hummus & lemony onions

1. Stage

Mix the flour with 180ml water until fully combined. If you have time, leave to stand for 30 mins. Meanwhile, toss the onion with the lemon juice in a separate bowl.

2. Stage

Heat 1 tsp of the oil in a large non-stick frying pan over a low heat and pour in half the batter. Swirl the pan to coat the base evenly and cook for about 6 mins until firm and you can lift the edge of the pancake off the pan. Using a spatula or palette knife, turn the pancake over and cook for 4-6 mins on the other side, until cooked through and crisp at the edge. Keep warm in a low oven while you cook the second pancake in the same way.

3. Stage

Spread hummus down the middle of each pancake, then top with the tomatoes, quick-pickled onions, coriander and salad leaves. Fold in half to serve.