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Makes
about 50 2" pancakes
Author Notes
My mom was a terrific cook . Raised as a sheltered Southern small town girl , once she left home and adapted to the life of a peripatetic Naval officer's wife, she embraced the world of International cooking with a passion. One of her (and our) favorite buffet dinners was a kind of American curried chicken Rijsttafel (popular at the time), where a creamed chicken curry over rice was topped with your choice of many condiments . She also used to make curry chicken pancakes for hors d'oeuvre, but they were rather simple compared to the many flavored buffet dish. In these pancakes, I have combined the two dishes to make moist and creamy entree pancakes filled with curried chicken,
cooked grains, toasted coconut , crunchy onion rings, raisins and green pepper. They would be equally at home as hors d'oeuvre but we enjoy having them for dinner, as a delightful and memory-filled excuse to use up leftover chicken and grains.
—LeBec Fin
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Ingredients
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1/2 cup
spelt flour or 'white whole wheat' flour
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1/2 cup
white AP flour or 'white whole wheat' flour
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1 tablespoon
sugar
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1 teaspoon
baking soda
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2 teaspoons
baking powder
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1/4 cup
Madras curry powder (Sun brand is excellent)
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2 teaspoons
ground toasted cumin
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2 tablespoons
ground toasted coriander
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1
large egg
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1 1/2 cups
plain yoghurt
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2 tablespoons
melted unsalted butter
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2 tablespoons
lemon juice
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2 teaspoons
finely grated ginger
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1/4 cup
Major Grey's chutney**
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2 cups
cooked chicken, shredded and chopped
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1 1/2 cups
cooked short grain brown rice or cooked Trader Joe's Multigrain mix*
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1/2 cup
heated canned onion rings, lightly chopped
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1 cup
toasted sweetened coconut, lightly crushed
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1/2 cup
raisins, plumped in boiling water and drained
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1/2 cup
minced sweet green pepper
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optional 1 cup cooked lentils
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unsalted butter for cooking and service
Directions
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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.
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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.
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Arrange on a heat proof tray.Top pancakes with soft butter, and a dab of Major Grey's chutney.
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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.
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.
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