Indo-inspired Spiced Pancakes

Ingredients

In this Indo-inspired version, we have incorporated Indian spices such as cumin, turmeric, and coriander into the traditional Greek Petoules recipe. Additionally, we have replaced the traditional Greek yogurt-based sauce with a tangy mint-coriander chutney, which adds a refreshing twist to the dish. We alse have the original recipe for Petoules, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 large eggs 2 large eggs
• 2 tablespoons grated ginger 2 tablespoons grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• Vegetable oil, for frying Vegetable oil, for frying
• For the mint-coriander chutney: For the mint-coriander chutney:
• 1 cup (40g) fresh mint leaves 1 cup (40g) fresh mint leaves
• 1 cup (40g) fresh coriander leaves 1 cup (40g) fresh coriander leaves
• 1 green chili, seeded 1 green chili, seeded
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon water 1 tablespoon water
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 9g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, baking powder, cumin, turmeric, coriander, salt, and black pepper.
2. 2.
   In a separate bowl, whisk together the milk, eggs, grated ginger, and minced garlic.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until a smooth batter forms.
4. 4.
   Heat a drizzle of vegetable oil in a non-stick pan over medium heat.
5. 5.
   Pour a ladleful of batter onto the pan and spread it into a circular shape.
6. 6.
   Cook the pancake for 2-3 minutes on each side, until golden brown and crispy.
7. 7.
   Repeat with the remaining batter, adding more oil to the pan as needed.
8. 8.
9. 9.
   For the mint-coriander chutney:
10. 10.
    In a blender or food processor, combine the mint leaves, coriander leaves, green chili, lemon juice, water, and salt.
11. 11.
    Blend until smooth, adding more water if needed to achieve a pourable consistency.
12. 12.
    Transfer the chutney to a serving bowl.

Treat your ingredients with care...

• Ginger — Make sure to grate the ginger finely to ensure it blends well into the batter.
• Mint and coriander — Wash the leaves thoroughly and pat them dry before using to remove any dirt or impurities.

Tips & Tricks

• For a spicier version, add a pinch of chili powder or cayenne pepper to the pancake batter.
• Serve the pancakes with a side of yogurt or raita for a cooling contrast to the spices.
• Experiment with different herbs and spices in the chutney, such as cilantro or curry leaves, to customize the flavors to your liking.
• If you prefer a thinner pancake, add a little more milk to the batter.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Indo-inspired Spiced Pancakes hot, topped with a generous drizzle of mint-coriander chutney. Garnish with fresh coriander leaves for an extra pop of color and flavor.

Presentation advice

Arrange the pancakes on a platter, stacking them slightly askew to create an appealing visual display. Place a small bowl of mint-coriander chutney in the center for dipping.