Green onion pancake with Chickpea flour
Memories are quite tricky. We don't seem to have a hold on them. They can be random or intentional. Either ways, there is no way to predict when one will resurface and take us on a nostalgic roller coaster ride of the past.
The sort of so called “Proustian memories" that are involuntary and triggered without any conscious effort are the most intriguing of all. Although, I feel certain cues from our mundane life or just like Proust himself; a tea soaked cake, or a certain pancake can trigger memories about people, places and past.
This is my nostalgic take on a Korean pancake that's usually made with eggs/batter and scallions.
1 cup of finely chopped green onions
2 cloves of garlic - diced
1/2 teaspoon black pepper powder
1/2 teaspoon turmeric powder
1/3 cup of chickpea flour
3 tablespoons of water
1 tablespoon olive oil
1. Heat a pan with 1 tablespoon olive oil.
2. Once the oil is hot, add the green onions and garlic. Spread them in to an even layer in the pan, reduce the heat and let it cook for 30 - 40 seconds, until the garlic is roasted.
3. While the onions and garlic are cooking, add the black pepper and turmeric to the chickpea flour and mix it with the 3 tablespoons of water.
4. Spread the batter with a spoon over the green onions and garlic and let it cook, until you see pockets of air bubbles on the batter. Once you see the air bubbles, flip the pancake and let it cook for 10 - 20 seconds.