Tuesday, February 24, 2009

Happy National Pancake Day!

I noticed on RW Daily that today is National Pancake Day! Unfortunately I missed the boat on free IHOP pancakes (they were giving 1 free mini stack to everyone who came in from 7-10am (picture that line ...)) Dinner may need to be savory pancakes ... gross or good? I'm pregnant so I can eat whatever I want regardless of taste.

Here's a good looking savory recipe that I found on World Famous Recipes (I'm a HUGE fan of Indian food):

This is a delicious savory pancake recipe served with Indian meals as a bread alternative.


140g/5oz/ chickpea flour, sifted
½ tsp salt
½ tsp cayenne pepper
½ tsp ajwain seeds
1 small red onion, very finely chopped
4 fresh hot green chillies, very finely chopped
5 garlic cloves, peeled and very finely chopped
2 tbsp very finely chopped, fresh green coriander
about 3 tbsp vegtable oil


1. Put the chickpea flour into a large mixing bowl. Slowly add 250ml/9fl oz water, mixing with a wooden spoon to make a smooth batter. Add the salt, cayenne pepper, ajwain seeds, onion, ginger, chillies, garlic and coriander. Stir and set aside for 15 minutes.
2. Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and set over a lowish heat. When very hot, stir the batter and pour about 55ml/2fl oz on to the centre of the pan. Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make an 18-19cm/7-7½in pancake.
3. Cover and cook for 3 minutes or until the pancake is reddish-brown at the bottom. Dribble another tsp of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and keep covered between 2 plates. Repeat with the remaining batter. Always remember to stir the batter before you use it. (leftover batter may be covered, refrigerated and re-used)

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