Socca (Chickpea Pancake of Nice)
A rustic, savory chickpea flour pancake with crispy edges and a tender interior. Originating from Nice, it is baked until golden and served piping hot with generous cracked black pepper.
A little context
Socca is the soul food of Nice, dating back to the late 18th century. It is traditionally cooked in wood-fired ovens on copper trays and sold by street vendors called "socca man." In Nice, it is eaten standing up at the bar or on the street, never cut with a knife and fork. The dish is simple, relying entirely on the quality of chickpea flour and olive oil.
Method
- 01
Mix dry ingredients
In a large bowl, sift the chickpea flour and salt together to remove any lumps.
- 02
Add liquids
Gradually whisk in the water and half the olive oil until the batter is smooth and thin.
- 03
Rest the batter
Let the batter sit at room temperature for 20 minutes to allow the flour to fully hydrate.
- 04
Preheat oven
Preheat your oven to 220°C (425°F) with the rack in the middle position.
- 05
Heat the skillet
Place the empty cast iron skillet in the oven for 10 minutes to get very hot.
- 06
Prepare the pan
Carefully remove the skillet, add the remaining olive oil, and swirl to coat the bottom.
- 07
Bake the socca
Pour the batter into the hot skillet and return immediately to the oven. Bake for 15-20 minutes.
- 08
Finish and serve
The socca is done when the edges are dark brown and the center is set. Top with pepper and rosemary, then serve hot.
Pro tips
- ✦Resting the batter is non-negotiable for a tender texture.
- ✦Use a cast iron skillet for the best heat retention and crisp edges.
- ✦Do not skip the black pepper; it is a defining flavor of the dish.
- ✦Serve immediately as socca loses its crispness quickly.
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Substitutions
- fresh rosemary → fresh thyme (similar herbal note but milder)
Storage
Best served fresh. Refrigerate leftovers in an airtight container for 2 days. Reheat in a hot skillet or oven to restore crispness.
What to serve with it
- Dry rosé wine
- Green salad with vinaigrette
- Niçoise olives
- Sliced tomatoes
FAQ
Can I make this ahead of time?+
Yes, the batter can rest in the fridge for up to 24 hours. Bring to room temperature before baking.
Why is my socca soggy?+
The skillet may not have been hot enough. Ensure it is fully preheated in the oven before adding batter.
