Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Socca Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 5, 2018 Print Rate It Share Share Tweet Pin Email Photo: Gentl and Hyers Yield: 8 wedges These crisp, savory chickpea-and-olive-oil pancakes are local to Nice, on the Mediterranean coast. Serve them with a green salad as a light lunch or with an aperitif as a late-afternoon snack. Ingredients 2 ½ cups chickpea flour ½ cup extra-virgin olive oil, plus more for skillet Coarse salt and freshly ground pepper 1 tablespoon chopped fresh rosemary Directions Preheat broiler with rack 8 inches from heat. Stir together flour, 2 cups water, the oil, and 1 tablespoon salt. Oil a 12-inch cast-iron skillet; pour in batter. Broil until golden brown, 3 to 4 minutes. Bake at 400 degrees, until set, about 6 minutes. Sprinkle with rosemary; season with salt and pepper. Cut into 8 wedges. Rate it Print