Socca pancakes with hummus & lemony onions
- Preparation and cooking time
- Prep:
- Cook:
- plus optional 30 mins resting
- Easy
- Serves 2
Skip to ingredients
Ingredients
For the topping
- 1 red onion, halved and thinly sliced
- ½ lemon, juiced
- 4 tbsp hummus
- 2 tomatoes, cut into wedges
- 3 small coriander sprigs
- 2 handfuls mixed salad leaves
Method
- STEP 1
Mix the flour with 180ml water until fully combined. If you have time, leave to stand for 30 mins. Meanwhile, toss the onion with the lemon juice in a separate bowl.
- STEP 2
Heat 1 tsp of the oil in a large non-stick frying pan over a low heat and pour in half the batter. Swirl the pan to coat the base evenly and cook for about 6 mins until firm and you can lift the edge of the pancake off the pan. Using a spatula or palette knife, turn the pancake over and cook for 4-6 mins on the other side, until cooked through and crisp at the edge. Keep warm in a low oven while you cook the second pancake in the same way.
- STEP 3
Spread hummus down the middle of each pancake, then top with the tomatoes, quick-pickled onions, coriander and salad leaves. Fold in half to serve.
