Socca is a chickpea flour pancake eaten with relish in the south east of France. I'd never tried it before I made it. Turns out it's pretty tasty.
I used the recipe in the Moosewood cookbook, which uses 50% chickpea flour, 50% normal wheat flour, salt, and water. Easy peasy. The batter was super thick, so I upped the water content. I also used my tiny frying pan, because rolling the batter round to fill the big pan proved impossible.
So they look kind of like skinny blinis. We ate our baby socca topped with ratatouille and a simple white bean and parsley doodah.
Socca. It's like football but not.