Gram flour pan­cakes with an­chovy dress­ing

Food and Travel (UK) - - Contents -

MAKES 12-16 X 9CM 1½tbsp olive oil, plus ex­tra for greas­ing

250g gram flour

½tsp salt

½tsp ground cumin

2 large egg whites

For the an­chovy dress­ing 100g jar of an­chovies, drained 1 gar­lic clove, crushed hand­ful flat-leaf pars­ley leaves 3-4tbsp olive oil

To serve

crème fraîche

To make the dress­ing, place the an­chovies, gar­lic and pars­ley in a food pro­ces­sor and whizz, grad­u­ally pour­ing in the olive oil un­til it be­comes a rough, thick paste. Set aside un­til needed.

Pre­heat the oven to 100C/ 210F/Gas ¼. Line 2 bak­ing trays with grease­proof paper and brush lightly with some of the olive oil.

Place the gram flour in a large bowl and mix in the salt, some black pep­per and cumin. Grad­u­ally pour in 500ml tepid wa­ter, whisk­ing with an elec­tric beater. Con­tinue un­til it is the con­sis­tency of dou­ble cream.

Place the egg whites in a clean bowl and whisk un­til just stiff. Gen­tly in­cor­po­rate them into the mix­ture us­ing a metal spoon and leave to rest in the fridge for at least 30 min­utes.

Place a non-stick fry­ing pan over a high heat for 2 min­utes then re­duce to medium-high. Brush the pan with olive oil and pour a ladle­ful of bat­ter into the pan. The socca should be about 5mm thick. Cook for 2 min­utes or un­til tiny bub­bles start to form on the sur­face. Flip over and cook un­til lightly golden, crisp and lacy. Trans­fer the socca to the oven while you cook the re­main­ing bat­ter. Serve warm along­side the an­chovy dress­ing and dol­lops of crème fraîche.

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