Recipe: Chickpea Pancake with Farmer’s Cheese and Torn Herb Salad

Recipe by Matthew Ridgway of Gypsy Kitchen and Southern Gentleman

Demonstrated at the Ponce City Farmers Market on May 24, 2016

2016-05-24 PCFM Chef Matthew Ridgway


  • Farmer’s cheese (Shanklish)
  • 1/2 Cup feta cheese from Formaggio
  • 1/2 Cup goat cheese or cream cheese from Formaggio
  • 3 Tbsp. yogurt or labneh
  • 1 Tbsp. ground sumac
  • 1/4 tsp. chili flake
  • 1/4 tsp. ground white pepper
  • 1/4 tsp. dried oregano



  • 1 Cup milk
  • 1/2 Cup heavy cream (bring to a boil then cool to 70 degrees)
  • 1/2 Cup creme fraiche
  • 2 Tbsp. live yogurt (cover for 48 hours in a warm place)


Chickpea Socca Cake

  • 1 Cup chickpea flour
  • 2 quarts of water
  • 3 eggs
  • 3 Tbsp. olive oil
  • Salt and pepper


Torn herb and bitter green salad


Farmer’s Cheese

  • Combine the feta, yogurt and goat cheese
  • Add the spices. Mix to combine, but do not overmix
  • Refrigerate overnight


Chickpea Pancakes

  • Mix ingredients to combine with a whisk and let sit for three hours
  • Heat a cast-iron or non-stick pan with olive oil until smoking
  • Add 3 ounces of batter to the pan, pouring it in like a crepe and cooking both sides of the pancake until golden and crunchy on both sides. Remove from pan and set aside.

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