Issues with layers separating?

Question

Has anyone experienced the top layer of socca separating from its bulk? May be a temperature issue, but when I tried this recipe, the top got crispy soon, and the bottom stayed more chewy and dense, so the top and bottom layers were sloughing off, and the pancake wasn't sturdy and was breaking up.

Nancy · Answer

Mindy - no I haven’t changed my name. Fingers off side on keyboard.Nancy

Nancy · Answer

Not sure what your problem is.Just doesn't appear?Just written a comment and it doesn't appear? That's happened to me a few times, I don't know what causes it and if I have the energy and time, I write it again and post it.Personal message to another f52 member?The function of being able to connect to a member's email was removed a few years ago. The only ways I can think of is are 1) as you just did, to write to someone in a Hotline thread or 2) write a message in one of their recipes.Write to editor(s)?On the home page, scroll down to the bottom and use one of the emails under "contact" or "staff" or similar heading.Good luck with this,Mamcu

LeBec F. · Answer

nancy, how do i leave a message on the hotline; i can't remember! after i've written something, how do i get it to show?

Nancy · Answer

Better link for the Mark Bittman recipehttps://cooking.nytimes...(Sorry, the one given above was for a general google search for socca).

Nancy · Answer

Thanks, Nicole, for picking up on the earlier answer.
Mother of Plants - maybe you asked again because you're still having trouble getting the socca to cook through. The recipe here (is that the one you're using) is streamlined.

Maybe one with more directions on method might help, like this one from Mark Bittman (published at NY Times cooking site)
https://www.google.com/search?q=socca+recipe+mark+bittman&oq=socca+recipe+mark+bittman&gs_lcrp=EgZjaHJvbWUyBggAEEUYOTIHCAEQIRigAdIBCDUwOTlqMGo3qAIAsAIA&sourceid=chrome&ie=UTF-8

Or this one from David Lebovitz, who's been living and cooking in Paris for years.
https://www.davidlebovitz.com/socca-enfin/

Nicole D. · Answer

Hi Mother of Plants! Looks like Nancy responded to your earlier q here (https://food52.com/hotline/52430-top-and-bottom-layers-separating-in-socca). Her suggestions: "Thinking about it, the middle is not cooking through, so I am guessing the problem is one or a combination of - pan not hot enough, too much batter in the pan so the middle doesn't cook. Maybe also the batter is a little too thick.
Solutions - experiment with hotter pan, thinner batter and/or less batter per pancake."

Have you tried those? A few more qs: are you using a cast-iron skillet? Have you checked your oven temp? Are you letting the batter rest? Maybe it's worth trying in a different pan like a glass baking dish and adjusting the baking time.

Issues with layers separating?

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