This delicious brunch recipe comes from Niki Bakes, its gluten free.
Serves 2-3
Recipe for Niki's Brunch of Socca Pancakes with eggs and Cubeb Pepper
Recipe for Niki's brunch of eggs on Socca pancakes with cubeb pepper
Ingredients
Socca Pancakes
| 150g | Gram Flour |
| up to 5 tablespoons or more to create that smooth consistency | cold water |
| 1 tsp | sea salt |
For Topping
| 3 | vine tomatoes, halved |
chorizo cubed
| 1 tsp | cubeb pepper, ground |
sea salt
| 3 | large eggs |
| 1 tbsp | olive oil |
| a small handful | watercress |
| a couple | lemon wedges, to serve |
Method
- Heat your pan over a medium-high heat and add your oil. Swirl it round the pan and add one tablespoon per socca pancake. Cook for 1 minute on either side - they really cook in no time!
- In the same pan, add your cubed chorizo and fry for a couple of minutes with the sliced tomatoes, cut side down.
- After a couple of minutes, spoon over the socca pancakes and fry your eggs in the same pan so the veggies take on the oils from the chorizo. Serve on top of the socca pancakes and garnish with your watercress and cubeb pepper. I also like to serve mine with some ketchup and mustard.
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