Savory Scallion Pancakes (Gluten Free)

These pancakes are also known as ‘Socca’.  Socca is a pizza-like flatbread from Southeastern France, made from Garbanzo flour.  It is naturally and traditionally gluten-free and easy to make. They can be served with any kind of topping. Try it with olive tapenade, ratatouille, carmelized onions, or sauteed vegetables and herbs.
 
Makes 4 servings
 
1 cup chickpea/garbanzo flour
3/4 teaspoon salt
1/2 teaspoon pepper, or to taste
1 cup warm water
3 tablespoons olive oil
3-4 Scallions (green onions) thinly sliced
1/2 tablespoon fresh rosemary leaves, minced (optional)
 

1. Place heavy, oven-proof, (preferably cast-iron) 12” skillet in oven and preheat to 450.
In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves if desired.
 

2. Whisk in warm water and 2 tbsp olive oil. Whisk well to break up any lumps.
Cover the bowl and allow the batter set for at least 30 minutes, add green onion to the batter, which should have the consistency of thick cream.
 

3. Using a hot mitt, remove skillet from oven. Add 1 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are golden and  set (top may not be browned).
 

4. Set pancake a few inches below your broiler for 1-2 minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.