Ingredients

The following ingredients have 25 Servings
  • 1/2 cup spelt flour or \'white whole wheat\' flour
  • 1/2 cup white AP flour or \'white whole wheat\' flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 cup Madras curry powder (Sun brand is excellent)
  • 2 teaspoons ground toasted cumin
  • 2 tablespoons ground toasted coriander
  • 1 large egg
  • 1 1/2 cups plain yoghurt
  • 2 tablespoons melted unsalted butter
  • 2 tablespoons lemon juice
  • 2 teaspoons finely grated ginger
  • 1/4 cup Major Grey\'s chutney**
  • 2 cups cooked chicken, shredded and chopped
  • 1 1/2 cups cooked short grain brown rice or cooked Trader Joe\'s Multigrain mix*
  • 1/2 cup heated canned onion rings, lightly chopped
  • 1 cup toasted sweetened coconut, lightly crushed
  • 1/2 cup raisins, plumped in boiling water and drained
  • 1/2 cup minced sweet green pepper
  • optional 1 cup cooked lentils
  • unsalted butter for cooking and service

Instruction

  • Sift together flour through baking powder.Add curry powder,cumin and coriander. In another bowl, whisk together egg through lemon juice; add ginger and chutney.Briefly combine contents of dry and wet bowls.Add chicken through green pepper. Stir til well combined but do not overstir.
  • In a hot buttered skillet, cook 2" pancakes over medium high heat for a few minutes til bottom is browned and bubbles appear on the batter surface. Flip and finish cooking 5+ minutes til browned and firm.
  • Arrange on a heat proof tray.Top pancakes with soft butter, and a dab of Major Grey's chutney.
  • Note: * If you are using up leftover rice, sprinkle some water on it and microwave briefly to soften. Let cool a bit before adding to batter. **Cross and Blackwell's Major Grey's Chutney is available in most supermarkets.