Indian Pancakes turn a traditional comfort food into an exotic and delicious meal
They are a snap to make and lots of fun to eat, and quite versatile. I whip them out anytime. An added bonus is, they are very easy to make the vegan and/or the gluten-free way.
Indian Pancakes are substantial enough to be a significant part of a main course.
The types and amounts of spices and fillings suggested are totally flexible, just as long as you leave the curry in. Frozen chopped spinach, kale, frozen diced zucchini, red pepper, mushroom, diced tomatoes etc… are all good: Frozen vegetables are a great choice and a great time saver.
No problem making Indian Pancakes in advance, even freezing them, and reheating them.
- 1½ cups flour, any flour including Gluten-Free (rice, lentil, chickpea, buckwheat etc)
- 1 pouch Levana Meal Replacement Garden Vegetable
- 1 cup milk or dairy-free milk, low-fat OK
- 1 egg (Vegan: 1 tablespoon flax meal mixed with 3 tablespoons warm water)
- 2 tablespoons olive oil
- Salt and paper to taste
- 1 teaspoon baking powder
- 1 tablespoon curry
- 1 teaspoon cumin
- 4 scallions, sliced very thin
- 1 medium carrot, grated fine
- ¼ cup frozen corn kernels
- ¼ cup frozen peas
- 3-4 tablespoons minced cilantro leaves or other fresh herb
- Olive oil
Mix all the pancake ingredients in a blender or food processor. Fold in the vegetables by hand.
In a large skillet, heat enough vegetable oil to cover the bottom. When the skillet is really hot, set the flame on medium high, and add the mixture in small mounds, trying to fit 2 to 3 pancakes in the skillet. You can also make medium size pancakes, one at a time in the skillet. Cook about 1 minute on each side. Transfer the pancakes to a platter lined with paper towels to absorb excess oil.
Makes a dozen small pancakes, or 4 large pancakes.