Lori's Curry Pancakes
- Ready In:
- 1hr 10mins
- Ingredients:
- 25
- Serves:
-
4
ingredients
- 14.79 ml fennel seed
- 29.57 ml coriander seeds
- 29.58 ml poppy seeds
- 29.58 ml sesame seeds
- 24 cardamom pods (seeds removed)
- 78.78 ml sliced almonds
- 8 eggs (beaten)
- 118.29 ml canola oil
- 473.18 ml evaporated milk
- 40 curry leaves (minced)
- 9.85 ml salt
- 709.77 ml flour
- 59.14 ml canola oil
- 2 large onions (sliced thin)
- 1 inch gingerroot (peeled, grated)
- 5 garlic cloves (minced)
- 1 large potato (peeled, diced)
- 4 serrano chilies (seeded, minced)
- 226.79 g mushroom (sliced thin)
- 4 carrots (peeled, diced)
- salt & fresh ground pepper (to taste)
- 354.88 ml evaporated milk
- 793.78 g can whole tomatoes (drained, smashed)
- 473.18 ml frozen peas (thawed)
- 118.29 ml desiccated coconut
directions
- In a dry skillet toast all the seeds and almonds.
- Grind in a coffe grinder. Set aside.
- Beat together the eggs, oil, milk, curry, salt and flour until smooth.
- Heat a non-stick (7 inch) skillet over medium heat.
- Make 8 pancakes out of mix, stacking between wax paper to keep warm and soft.
- Meanwhile, heat oil in a wok.
- Add onions, ginger, garilc and potato. Saute 4 minutes.
- Add chilies, mushrooms and carrots. Saute 5 minutes.
- Add seed mix. Season to taste.
- Stir in the milk and tomatoes. Bring to a boil.
- Reduce. Simmer 3 minutes.
- Add peas and coconut.
- Serve mix rolled up in pancakes.
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