These simple pancakes are called socca in Nice, France, and farinata or cecina in Italy. They are traditionally baked in wood-fired ovens, so if you happen to have a backyard wood oven or a charcoal grill, try cooking the pancake in one of those for an added smoky flavor. Socca is typically a snack, but we sometimes like to serve it for breakfast topped with sautéed greens and sunny-side up eggs.

Whisk to combine in a medium bowl:

The batter should be the consistency of thin pancake batter. If needed, add a little more water to reach the right consistency. Let the batter rest for 30 minutes.

Position a rack in the center of the oven and place a large cast-iron or other ovenproof skillet on the rack. Preheat the broiler for 10 minutes. Heat in the skillet taken from the oven:

Tilt the skillet to coat it with oil, then pour in the batter. Return the skillet to the oven and broil until the pancake is cooked through and browned around the edges, 4 to 7 minutes. Loosen the pancake with a spatula and slide it onto a plate. Cut into pieces and drizzle with:

Sprinkle to taste with: