These simple chickpea flour pancakes, also known as socca, are a delicious and naturally gluten-free option for breakfast, brunch, or a light meal. They're easy to make and can be customized with your favorite toppings.

Prepare the Batter

In a large bowl, whisk together the chickpea flour, water, olive oil, and salt until smooth. Let the batter rest for at least 30 minutes (or up to a few hours) at room temperature. This allows the flour to fully absorb the water.

Preheat the Oven

Preheat your oven to 450°F (232°C). Place a cast-iron skillet or oven-safe baking sheet in the oven while it preheats. This ensures a crispy bottom.

Bake the Socca

Carefully remove the hot skillet or baking sheet from the oven. Grease it generously with olive oil. Pour the chickpea flour batter into the hot skillet. Sprinkle with your desired toppings, such as fresh rosemary and black pepper.

Cook

Bake for 15-20 minutes, or until the socca is golden brown and slightly crispy around the edges. The center should be set but still slightly soft.

Serve

Let the socca cool slightly before slicing and serving. Enjoy it plain or with your favorite toppings.

Easy and delicious chickpea flour pancake recipe (socca). Gluten-free and versatile, perfect for breakfast, brunch, or a light meal.

Chickpea Flour Pancake Recipe (Socca)

Savory Chickpea Flour Pancakes (Socca)

Eggs Sardou is a classic New Orleans brunch dish featuring poached eggs, artichoke bottoms, creamed spinach, and hollandaise sauce. This rich and decadent dish is perfect for a special occasion.

Prepare the creamed spinach: Melt butter in a saucepan over medium heat. Add shallots and garlic and sauté until softened, about 3 minutes. Add spinach and cook until heated through. Stir in heavy cream and nutmeg. Season with salt and pepper. Keep warm.

Poach the eggs: Fill a large saucepan with 3 inches of water and add white wine vinegar. Bring to a simmer. Crack each egg into a small bowl. Create a whirlpool in the simmering water and gently slide each egg into the water. Cook for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.

Prepare the artichoke bottoms: If using canned artichoke bottoms, drain well. If using fresh, cook until tender. Brush with olive oil and sprinkle with Parmesan cheese.

Assemble the Eggs Sardou: Place an artichoke bottom on each plate. Top with creamed spinach. Place a poached egg on top of the spinach. Spoon hollandaise sauce over the egg.

Optional: Garnish with an anchovy fillet or poached oyster on top of the hollandaise sauce.

Hollandaise Sauce: Whisk together 3 egg yolks, 1 tbsp lemon juice, 1/4 tsp salt in a stainless steel bowl. Set bowl over a saucepan of simmering water (double boiler). Whisk constantly until yolks are pale and thickened. Remove from heat. Slowly whisk in 1/2 cup melted butter until emulsified. Season with salt and pepper to taste.

Learn how to make Eggs Sardou, a classic New Orleans brunch dish with poached eggs, artichoke bottoms, creamed spinach, and hollandaise sauce.

Eggs Sardou Recipe | Classic New Orleans Brunch

Eggs Sardou: A Classic New Orleans Brunch

Elevate your brunch game with this savory French toast featuring Gruyere cheese, ham, and a hint of Dijon mustard. It's a delicious and satisfying twist on a classic breakfast dish.

In a shallow dish, whisk together the eggs, milk, heavy cream, Dijon mustard, salt, and pepper.

Lay 4 slices of bread on a clean surface. Top each slice with shredded Gruyere cheese and sliced ham. Cover with the remaining 4 slices of bread to create sandwiches.

Heat butter in a large skillet or griddle over medium heat.

Dip each sandwich into the egg mixture, ensuring both sides are thoroughly coated. Allow excess egg mixture to drip off before placing in the hot skillet.

Cook for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey.

Remove from skillet and transfer to a serving platter. Garnish with fresh chives.

Delicious savory French toast with Gruyere cheese and ham. Perfect for a brunch or light lunch. Easy to make and packed with flavor!

Brunch Recipes

Savory Chickpea Flour Pancakes (Socca)

Eggs Sardou: A Classic New Orleans Brunch

Savory Gruyere and Ham French Toast Brunch