Tortillitas: A savory pancake.

When one thinks of Spain...is it Madrid..or Malaga that one thinks of?

I tend to think of a month of walking. You heard right. Walking through the back countries of Spain. Stopping only for the infinite variety of local food and the wine.  Always the Wine, Olives, home made cheese bread. Taverns and music. Summer Sun and the occasional thunder storm. 

Spain is the absolute best that the old world can offer..

uh uh uh...no arguments. We are just wandering or wondering..are we? :) 

Mark Bittman, of course gets to write about his journey. And I am afraid in not so romantic, terms but of course delightful no less.  And of all the recipes, he throws out, I tend to like this the most. 

Tortillitas--eggless savory pancakes with chickpea flour. 

Of course, Mr, Bittman, I quickly discovered, as always, this was a technique to quench the travel bug that hits us all the time. From nowhere and then vanishes into nowhere leaving us feeling hungry and a tad sad... Of course with Tortillitas, there is a solution to this bug. One can make this as Spanish, as Indian, as anywhere in the world the mind wants to wander or wonder about.

Here is my take on the savory pancakes. Not very Spanish,  I am afraid, but somewhat a mix of Sicilian with a hint of smokiness. For the very very original from Toscana Taverna (meaning Tuscan tavern) in Madrid,  please follow the above link :)

For a trip down Sicilian coastline, follow me. Or follow your heart if you are the occasional foodie adventurer

Ingredients:

1/2 cup chickpea flour
1/2 cup white flour
1/2 teaspoon baking powder
Salt and freshly ground black pepper
1/2 a tsp of smoked paprika. You can use smoked Spanish paprika (pimmenton) or Hungarian Paprika.
2 cloves of garlic. Finely minced

1/3 cup chopped green onion or scallions
About 1/2 cup tinned sardine. Please use smoked ones in olive oil
2 to 3 tablespoons chopped chives, parsley, thyme or cilantro
1/2 tsp of orange zest
2-3 tbsf Olive oil.

1. In a bowl, combine flours and baking powder with salt and pepper. Add a little more than a cup of water and stir to combine; consistency should resemble pancake batter (if batter is too thick, add more water, a little at a time). Stir in the green onions, chopped sardines, zest, paprika, garlic and herbs.
2. Put a large nonstick skillet over medium-high heat and film its bottom generously with olive oil. When oil is hot, pour in half the batter until it fills center of pan; spread gently with a spoon to form a large pancake.
3. Cook about 3 minutes, or until pancake is set around edges; flip pancake and continue cooking for another 3 minutes, then flip it again and cook for another 30 seconds or so, until it is crisp on outside but still moist inside. Remove from pan and serve immediately, while remaining batter cooks.

And you have the magic tortolittas to take you to Sicily...or wherever your heart choses and yet fears to go?

Happy eating and healthy living!