Looking for something light yet filling to refuel after your weekend morning workout? You’ve come to the right place. Meet socca, a delicious and simple chickpea flour pancake hailing from the south of France. Chickpea flour is naturally gluten-free and packed with plant-based protein and fibre. It’s also naturally sticky, so negates the need for eggs – perfect for vegans!

Yoghurt in the labneh adds an extra punch of protein (replace with a dairy-free version if you’re plant-based, though the end result may have a different texture), while the antioxidant glutathione in asparagus helps fight post-gym inflammation. Folate in asparagus helps aid muscle repair, alongside high levels of antioxidants such as vitamins A and E.

Don’t forget to make your labneh a day or two in advance!

Serves: 4

12 fresh asparagus spears, woody ends trimmed

Butter, for frying/sautéing

A pinch of chilli flakes

A pinch of toasted cumin seeds

Runny honey, to drizzle

Leaves from a few sprigs of coriander

Lemon wedges, for squeezing

Salt and freshly ground black pepper, to season

SOCCA PANCAKES

100g chickpea flour

½ teaspoon baking powder

A pinch of salt

Leaves picked from 1 thyme sprig or ½ teaspoon dried thyme

1 tablespoon olive oil, plus a splash for frying/sautéing

LABNEH

600g natural yoghurt (not Greek-style)

1 teaspoon salt

1 tablespoon freshly

Squeezed lemon juice

60 ml olive oil 

1. First, make the labneh. Mix the yogurt, salt and lemon juice together in a bowl. Set a sieve over a separate bowl and line it with a clean kitchen towel. Spoon in the yogurt mixture, bring the overhanging cloth together at the top and twist a few times to create a tight ball of yogurt below; you should see a little moisture starting to come through immediately. Give it a few turns to give it some pressure. Transfer to the fridge to sit for at least 12–48 hours; the longer you leave it, the thicker your labneh will be.

2. Before removing the labneh from the towel, squeeze it a little to remove any excess liquid then tip it out into a bowl. It can be used straight away or, as is traditional, roll into balls and store in a jar submerged in olive oil (they will keep in the fridge for up to two weeks).

3. Make the pancake batter. Combine the chickpea flour, baking powder, salt, thyme and 1 tablespoon of olive oil in a bowl with 225ml cold water and whisk until smooth and the consistency of single/light cream. Leave the batter to rest for at least 10 minutes at room temperature (or overnight in the fridge, to give the flour time to fully absorb the liquid).

4. Heat a frying pan set over a high heat and drop the asparagus spears into the hot pan, along with a small knob of butter. Season generously with salt, pepper and a pinch of chilli/hot red pepper flakes. Fry/sauté for a couple of minutes over a high heat, then remove from the pan whilst still firm. Place, uncovered, in a low oven to keep warm.

5. Using the same frying pan, heat a splash of olive oil and once shimmering pour in about half a ladleful of batter to make a thin 20cm/8” pancake. Cook for a few minutes until the pancake sets and bubbles just start to appear on its surface. Flip it over before fully cooked and cook for a further 30 seconds, before removing from the pan. Repeat until you have at least four pancakes, keeping them warm on a plate and covered with foil.

6. To assemble, put a pancake on a serving plate and smear with a few spoonfuls of labneh, top with the asparagus, a pinch of cumin seeds and a drizzle of honey, and garnish with coriander leaves. Serve with lemon wedges for squeezing. 

Recipe taken from Bottomless Brunch (Ryland Peters & Small, £16.99), out now.

Image: © Ryland Peters & Small