Chickpea flour pancakes (Socca) from Everything I Want to Eat: Sqirl and the New California Cooking (page 92) by Jessica Koslow

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried eggs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute carrots or winter squash for zucchini. See recipe for variation.

  • crandall57 on March 06, 2026

    Great pancakes. I used zucchini in the pancake and arugula on top. In place of the labneh, we used goat's milk yogurt. We had leftovers for breakfast with a fried egg on top. The batter hald well overnight in the refrigerator.

  • prkrgrant on March 16, 2025

    I've not loved Socca in the past but this recipe is fabulous and quite nutritious if you're concerned about that. Made as written for the winter squash variation and added a bit of zatar to my homemade lebneh. I'm excited to add this to the brunch rotation using different veg through the seasons.

  • DKennedy on January 30, 2018

    Quite delicious - definitely make again. Amy made the batter for this recipe during our Cook the Book dinner. I made the first test pancake and it needed salt. Note that salt is not included as an ingredient and it should be added to taste. We salted the batter as it hit the pan, and that, along with the seasoned labneh, and dressed greens, was sufficient. But going forward, I would add salt to the batter. This socca presents like a potato pancake, though the batter is dryer, and browns quite nicely. We used winter squash and dressed it with arugula.

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