I'm not very big on pancakes for breakfast, but I've discovered that I really like having pancakes for supper - or, at least, I like dining on socca (pancakes made with chickpea flour). The socca recipe is simple, requiring only chickpea flour, salt, pepper, olive oil, and water. After the batter rests briefly, the pancakes are poured into a skillet coated lightly with olive oil, then cooked for three minutes on one side and one minute on the other. One half-batch serves two people. Rhubarb and I ate them topped with zucchini and tomatoes, which were roasted with olive oil, garlic, and rosemary. Very simple, but also very satisfying.
