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Socca pancakes with broccoli & cheese

Socca pancakes with broccoli & cheese

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Socca pancakes with broccoli & cheese

Makes 8

Cooks In30 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 232 12%

  • Fat 14.7g 21%

  • Saturates 4.8g 24%

  • Sugars 4.2g 5%

  • Salt 0.6g 10%

  • Protein 10.9g 22%

  • Carbs 15.1g 6%

  • Fibre 3.8g -

Of an adult's reference intake


  • 160 g gram (chickpea) flour
  • olive oil
  • 2 onions
  • 2 cloves of garlic
  • 220 g broccoli
  • 1 lemon
  • 100 g goat’s cheese
  • 50 g Parmesan cheese
  • 1 bunch of fresh flat-leaf parsley

Recipe From

Jamie Magazine

By Dara Sutin


  1. In a bowl, whisk together the flour, 2 tablespoons of oil, 200ml of water and a pinch of sea salt. Set aside for at least 15 minutes.
  2. Peel and thinly slice the onions and garlic, keeping them separate. Trim the broccoli, then slice into 3cm pieces.
  3. Heat 2 tablespoons of oil in a large pan over a medium heat. Add the onion and fry for 10 minutes, or until beginning to brown.
  4. Add the broccoli and garlic and cook for 7 to 8 minutes, or until the veg is tender and the onion caramelises.
  5. Remove from the heat, add the lemon zest and juice and set aside.
  6. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium heat. Ladle in the batter for four pancakes (roughly 8-10cm each).
  7. Cook for 2 to 3 minutes, until bubbles appear, then flip and cook for 2 more minutes, or until golden. Repeat with the rest of the batter.
  8. Crumble the goat's cheese, shave the Parmesan, then pick and chop the parsley leaves.
  9. To serve, top the pancakes with the broccoli, goat’s cheese, parmesan and parsley.

Watch the video: Farinata Socca (November 2022).