Mom's Curried Chicken Pancakes

Ingredients

• 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
  

Directions

1. 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.
2. 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.
3. Arrange on a heat proof tray.Top pancakes with soft butter, and a dab of Major Grey's chutney.
4. 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.