Hotcakes, Pancakes or Chunky Crepes – all three have distinct definitions with a very fine line between them when you start recreating things or making things out of the norm. However, if I don’t pigeon hole it into one of the ‘standard’ categories it gets difficult for our imagination to decipher what we’re trying to create. This is one of those ‘off the chart’ recipes, that is traditionally Indian in some respects but modernised to suit our every day palate.
This is a simple and easy recipe, and perfect for the summer mornings – light on calories and packed with flavour.
First, for the batter – I used half a cup rice flour mixed with half a cup Urad Dal flour. (Use any Lentil flour – available at most Indian stores and health food stores); half a cup of natural yogurt and some water to make a thick pancake batter. Ideally, if you can leave these mixture to ferment overnight, it would be fantastic, but its equally good if you make it after a few minutes.
Leave the pancake batter whilst its ingredients get familiarised, and in the meantime, chop up some green onions, a little bit of red pepper, green pepper, a tomato (discard the pulp from inside or reserve for another use); – anything you would like to add to your pancake.
Everything should be uniformly cut into similar size – to cook evenly.
I like to add ginger to some, coconut to some – its nice making different ones!
I have clarified butter ready in one of these bowls too, as I am using clarified butter / Ghee to make mine. But any unflavoured oil with a high smoking point would work equally well. For some reason, the oil sprays don’t work as well on these.
Once all the ingredients are ready, heat a crepe pan (I love my Le Creuset Cast Iron Crepe pan) a heavy based, cast iron one would work the best.
Add 2 tsp of baking soda into the pancake batter and get cooking!
Spread 1/4 cup of batter onto the crepe pan. The batter should be slightly thinner than the batter for pancakes. As soon as you have the size of the pancake you like, sprinkle some of the vegetables / ingredients on the top –
When you make these for the first time, its best to keep the size of these small, to get used to making these before venturing onto full size ones.
I like making these smaller ones and then dipping them in a spicy lentil soup for a comforting lunch.
Recipe for a spiced Lentil Soup with Carrots
Along with some instant mint chutney – spicy, fiery and delicious!
These hotcakes are suitable for lunch and breakfast both – they are light, healthy, fiery and delicious. To add a little spicy kick, add some finely chopped green chillies to the vegetables that you sprinkle on them, before flipping them over.
RICE AND LENTIL FLOUR HOTCAKES WITH VEGETABLES
1/2 cup rice flour
1/2 cup lentil flour (any type)
1/2 cup natural yogurt
1/2 cup water
(may need more or less, adjust as required – need to make pancake batter thickness)
2 tsp baking soda
Clarified butter or any other oil, unflavoured with high smoking point
Peppers, onion, tomatoes or any other vegetable mix of your choice, cubed evenly
Once the batter has been resting for at least 1 hour to a max of 24 hours, add the baking soda – just before you’re ready to start cooking.
Spread the batter on a flat crepe pan. Sprinkle the vegetables on top and let it cook, untouched until you can see the edges are loosening up and the bubbles that came up have started to pop and fizzle out. Drizzle a little bit of clarified butter before flipping over to cook the other side.
The oil/ghee would help sizzle up the vegetables. Cook for a minute or so, before removing from the pan carefully. Serve immediately with some mint chutney and a spiced lentil soup.