I am off to a music festival today - Yarr!
Since I am going to be missing in action for the next four (or three, I'll be back on Sunday) days, I'll leave you with an awesome recipe for - curry pancakes, they're a treat ^ ^
Ingtrigued by the subtly sweetened curry pancakes over at June's blog, coinciding with having made too big a batch (my second, since I last posted it on my blog) of mango chutney the other day, I decided that now was the time to rattle a stack of these bad boys up, and for dinner no less!
And you know what? It was a good call! I made these sugar-free by using xylitol, but I am sure a bit of medium brown sugar will hurt you should you happen to not have xylitol, nor know where to get it (I bought mine in a local health shop). I was going to fry some red onion for these as well to get the whole sweet-spicy and tangy thing going on, but I was too hungry and too impatient! Plus, it didn't need it - simples!
Because the batter is vegan and thus there are no eggs in it, it should be a little thicker than the normal pancake batter I am used to (then again, back in Norway we make mainly crêpe-like pancakes....). In the original recipe, half a cup of coconut milk was used, I opted for almost a whole cup, but that all depends on how you like it. The recipe makes 4-5 little pancakes, I hope you like 'em!
PS. Sour cream might be a wonderful addition to this, I'm gonna have a few dollops of that on them next time!
Vegan Curry Pancakes with Mango Chutney
(Serves 1 and one only, unless you feel generous and aren't hangry)
60g (about half a cup) wholemeal flour
1/2 tsp baking powder
A pinch of salt
1 tbsp xylitol or brown sugar
2 tsp mild curry powder
1/2 - 1/3 cup coconut or soy milk (if you're not vegan, you can use normal milk)
1/2 tsp (apple cider) vinegar
1 tbsp coconut oil
4-5 tbsp mango chutney (or more!)
Sour cream (omit if vegan)
- Start by having all the dry ingredients in a small baking bowl, and mix well to combine. Then, make a well in the middle and add your milk (start with half a cup), vinegar and coconut oil. Stir, stir, stir and add more milk or water should you want the batter a little thinner.
- Heat a non-stick frying pan on medium heat, and once it's hot, use two tablespoons of batter per pancake and spread out just a little bit. The first one might stick a little to the pan, but the following ones wont as much thanks to the oil in the mixture. Repeat until you run out of the mixture.
- Stack up a little tower or curry-goodness packed pancakes and spread a little mango chutney on top of each as you go along. Once done - you may devour aforementioned pancake tower, bon appetit!