Somehow on my trip to Provence this summer I completely missed socca, or chickpea flour pancakes. I'm a little bit obsessed with them at the moment, hot off the griddle, topped with nothing more than a grind of black pepper. That's how they're served in Provence, as a snack, wrapped in paper, meant to be washed down with ice-cold rosé.
But they make terrific breakfast/brunch food as well, served as a savory pancake topped with a fried egg and garlicky spinach. Last year I posted a recipe for just one pancake as the perfect base for a fast lunch of leftovers. I declare that a crispy, savory pancake can transform any ho hum leftovers into something sublime.
And then, if you're home late from a holiday party, craving a new twist on grilled cheese, do this: Smear two pancakes with harissa, press haloumi cheese into the middle, and griddle for a few minutes to warm through. Seriously the most perfect after-celebration food ever.