Best Curry Scented Pancakes Recipes

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CURRY-SCENTED PANCAKES



Curry-Scented Pancakes image

These soft pancakes are perfect for our Mu-Shu Pork.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Number Of Ingredients 4

1 1/4 teaspoons curry powder
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon dark sesame oil

Steps:

  • Combine curry powder and 1/2 cup plus 2 tablespoons boiling water; set aside.
  • In a food processor, combine flour and salt. Turn processor on; slowly add curry-powder-water mixture. Process until dough comes together and is smooth and not tacky when pinched, about 30 seconds. Loosely cover with plastic wrap; let stand for 15 minutes.
  • Heat oven to 250 degrees. Form dough into a 17-inch-long log and cut into 12 equal pieces; cover with plastic wrap so dough is not exposed to air. Place 1 piece of dough cut side down on a work surface, flatten slightly, and brush with sesame oil. Place another slightly flattened piece of dough on top of first; press together. Roll joined disks into a 6 1/2-inch-diameter circle less than 1/8 inch thick.
  • Heat a 10-inch nonstick skillet over medium heat. Add the double pancake and cook until light-golden speckles appear on the surface, 2 to 3 minutes per side. Remove from pan and gently pull pancakes apart. Transfer pancakes to a plate and cover with plastic wrap. Repeat entire process with remaining dough. Wrap cooked pancakes in foil; place in oven to rewarm, 5 to 10 minutes.

ROTI CANAI/PARATHA (INDIAN PANCAKE)



Roti Canai/Paratha (Indian Pancake) image

Breakfast, lunch, tea time, and dinner - this popular Indian pancake is available for a meal or snack. As kids we ate it sprinkled with sugar. It's typically served with curry and sambal if you choose to spice it up.

Provided by Suhara

Categories     Bread     Quick Bread Recipes

Time 2h30m

Yield 8

Number Of Ingredients 8

¾ cup warm water
1 teaspoon salt
1 pinch white sugar
4 ¾ cups all-purpose flour
3 ½ tablespoons clarified butter (ghee)
1 egg
1 teaspoon water
2 tablespoons ghee (clarified butter), divided

Steps:

  • Mix warm water, salt, and sugar together in a bowl. Put flour in a large mixing bowl; work in 3 1/2 tablespoons ghee using your fingertips.
  • Beat egg and 1 teaspoon water together in a bowl; add to flour mixture. Gradually mix warm water mixture into flour mixture while kneading until dough becomes soft and pliable. Form dough into balls and let rest in a well-oiled bowl, 2 to 3 hours.
  • Working on a flat greased surface, take a dough ball and flatten it using the heel of your palm to make a paper-thin circle. Spread 1 teaspoon ghee inside it. Fold the edges together to make roti into a square. Repeat with remaining dough.
  • Heat about 1 tablespoon ghee on griddle or in a skillet over medium heat; cook roti until browned, 1 to 3 minutes per side.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 56.8 g, Cholesterol 45.8 mg, Fat 10.1 g, Fiber 2 g, Protein 8.5 g, SaturatedFat 5.8 g, Sodium 301.8 mg, Sugar 0.4 g

CURRIED SWEET POTATO PANCAKES



Curried Sweet Potato Pancakes image

Provided by Susan Feniger

Categories     Dairy     Ginger     Onion     Vegetable     Appetizer     Brunch     Sauté     Vegetarian     Yogurt     Lunch     Spice     Root Vegetable     Sweet Potato/Yam     Seed     Coriander     Cumin     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 15 cakes; serves 5

Number Of Ingredients 15

1 1/2 tablespoons cumin seeds
1 teaspoon black mustard seeds*
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
Pinch of cayenne pepper
Pinch of fennel seeds
1 tablespoon minced peeled fresh ginger
1/4 cup plus 1 tablespoon canola oil
2 to 3 white onions, chopped (4 cups)
2 1/2 pounds red yams or sweet potatoes, grated (4 cups)
5 tablespoons whole wheat flour
1 large egg, beaten
1 1/2 teaspoons kosher salt
1 cup plain yogurt
1/2 cup chopped scallions, white and green parts, for garnish

Steps:

  • Combine the cumin seeds, mustard seeds, coriander, turmeric, cayenne, fennel seeds, and ginger in a small bowl. Stir well to blend.
  • In a large sauté pan set over medium heat, heat the 1/4 cup oil. Add the onions and cook, stirring occasionally, until they are caramelized to a golden brown, 10 to 15 minutes. Reduce the heat to low and add the spice mixture. Cook for 1 to 2 minutes to toast the spices. Transfer the mixture to a bowl. Add the yams, flour, egg, and salt, and mix well to combine. Form the mixture into cakes that are about 3 inches in diameter and 1/4 inch thick, and put them on a baking sheet.
  • Set a skillet over medium-low heat and add the remaining 1 tablespoon oil. Working in batches, sauté the cakes for 3 to 4 minutes on each side. They are done when they are a crispy golden brown and the sweet potato is cooked through.
  • Serve warm, topped with the yogurt and scallions.

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