Pancakes made from flour, eggs, and milk are very common breakfast staples. Drizzled with maple syrup or honey, pancakes are also light and cook fast. This recipe brings pancakes to a new level of flavor. Thin pancakes are seasoned with garlic, ginger, and chili that adds spice and crunch. They are filled with leftover boiled potatoes fried with mustard seeds, turmeric, and onion.
This recipe takes about 40 minutes to make. Serves 6.
• 2 tsp of cumin seeds
• Olive oil
• 1 green chili
• 2 garlic cloves
• 3 cm ginger root
• 125 grams of plain flour
• 1 large egg
• 275 ml and 2 tbsp of whole milk
• Black pepper
Spiced Potato Filling:
• Olive oil
• 1 tsp mustard seeds
• Half an onion
• 1 tsp of ground turmeric
• 4 to 6 cold boiled potatoes
• 6 tbsp of natural yogurt
• 2 tbsp of chopped coriander
Place the cumin seeds on a frying pan with salt for 1 minute until fragrant.
Add olive oil, chopped chili, garlic, and ginger. Cook for 2 minutes and then set aside in a bowl.
In the same bowl, sift flour, season with salt and pepper, and add egg in the middle.
Whisk together and gradually add milk.
Drizzle oil, taste and adjust seasoning if needed.
Let the batter rest for 10 minutes.
In a frying pan, add oil over medium heat. Cook mustard seeds for 2 minutes and then add onion.
Season with turmeric, salt, pepper.
Add chopped cold potatoes and olive oil. Cook for 3 to 4 minutes.
In another large frying pan, scoop 1.5 ladles of pancake batter and spread out thinly. Cook for 1 minute on each side.
Add a spoonful of potato filling into the pancake and roll.
Serve with a dip made out of yogurt and chopped coriander.
Ideas And Tips:
• If you don’t have leftover potatoes, you can boil 4 to 6 potatoes with water and let them cool before adding them to the pancakes.
images – https://www.youtube.com/watch?v=Bl5OFosjNZE