Spring Onion Egg Pancake with Hot Crunchy Oil

This is inspired by Chinese scallion pancakes called Cong You Bing and an amazing place in Spitalfields called The Pleasant lady Trading where they serve Jian Bing (savoury crepes). I wanted to keep this as simple as possible and make them a little lighter using chickpea flour. These are made for breakfast or dinner and don't forget the hot crunchy oil.
Wine:
Music for the end of lockdown: Everyday People - Sly & The Family Stone, Thinking Of You - Lord Echo

Serves 1
45g chickpea /gram flour
85ml water
1/2 tsp turmeric powder
1 finely chopped spring onion
Small bunch coriander, finely chopped (plus extra for garnish)
2 tbsp sunflower oil
Salt and pepper
1 medium egg

For the Hot Crunchy Oil:
2 tbsp sunflower oil
1 tsp sesame seeds
1/2 - 1 tsp chilli flakes
Handful salted cashews/ peanuts, roughly chopped

In a bowl, add the flour, turmeric and slowly mix in the water to avoid lumps. Stir in the coriander, 3/4 of the spring onion, salt and pepper. Set a large frying pan to a high heat and add 2 spoons of sunflower oil. Let this heat for a min before pouring in the pancake batter. Quickly move the mix around the pan to create a large pancake. Fry for around 3 mins to crisp up the bottom and right at the end cover with a lid for a few seconds to steam/cook the top of the pancake. Use a spatula to loosen the bottom and slide onto a plate. Add a little more oil and crack open the egg. Fry for 3-4 mins until cooked and add on top of pancake. Using the same pan add 2 spoons of sunflower oil and add the chilli flakes and fry for 20 seconds. Then add the sesame seeds for 10 seconds and then throw in the nuts and toss together for a moment. Pour over the egg and pancake. Add more coriander and season once more before eating straight away.