Indian Pancakes Recipe. Vegan-Friendly
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. Topping them with a dollop of plain yogurt will only enhance them and enrich them nutritionally.
The types and amounts of spices and fillings suggested are totally flexible, just as long as you leave the curry in, and as long as you use the amounts of garnishes in the recipe as a guide. You want them garnished, but you still want the light texture of a pancake. Use frozen chopped spinach, kale, frozen diced zucchini, red pepper, cauliflower, carrot, 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.
They Freeze Beautifully!
You can freeze them too, and reheat them. You can make Indian Pancakes in advance and reheat them in one layer in a low temperature oven, until just heated through.
- 2 cups flour, any flour including Gluten-Free
- 2 cups milk or dairy-free milk, low-fat OK. Better yet, 1 cup milk and 1 cup seltzer
- 2 eggs (Vegan: 2 tablespoons flax meal mixed with 1/3 cup warm water)
- 1/4 cup olive oil
- Salt and paper to taste
- 1 teaspoon baking powder
- 1-2 tablespoons curry
- 1-2 teaspoons cumin
- 6 scallions, sliced very thin
- 1 medium carrot, grated fine
- 1/3 cup frozen corn kernels
- 1/3 cup frozen peas
- 1/4 - 1/3 cup minced cilantro leaves or other fresh herb
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
Serve the Indian Pancakes hot, alone or with plain yogurt, chutney or raita. To reheat, warm covered in one layer in a 300°F oven for about 10 minutes (a little longer if they were frozen).
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