Indian Pancakes are wonderful!
You will turn a traditional comfort food into an exotic and delicious meal with just a few simple tweaks.
They are a snap to make and lots of fun to eat, and quite versatile. They are not just a part of my Chanukkah Latkas/Fritters Repertoire; I whip them out anytime. They are very easy to make the Vegan and/or the gluten-free way.
Indian Pancakes are substantial
They are a significant part of a main course. Or even a mini meal by itself.
The types and amounts of spices and fillings suggested are totally flexible, just as long as you leave the curry in. Use frozen chopped spinach, kale, frozen diced zucchini, red pepper, mushroom, diced tomatoes etc… All good. Only be sure you squeeze your veggies thoroughly dry, so you get perfect texture (who wants soggy pancakes? Nobody!) Frozen vegetables are a great choice, and a great time saver.
You can make Indian Pancakes in advance
You can freeze them too, and reheat them.
- 1½ cups flour, any flour including Gluten-Free
- 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
- Vegetable oil for frying
Whisk all the pancake ingredients in a bowl until smooth. Fold in the vegetables with a spoon.
Spray a large nonstick skillet with vegetable spray. When the skillet is really hot, set the flame on medium high, and pour a little batter, enough for it to spread about 3 inches in diameter. Cook about 2-3 minutes on each side. Repeat with all batter, spraying the skillet with each pancake. You will get about a dozen pancakes