Turmeric cabbage savory pancakes
Lets make a simple mix of robust flours and panfry some crispy savory pancakes, with freshly grated turmeric root and shredded cabbage - making it a Turmeric pancake loaded with goodness.
Servings: 20 pancakes
Ingredients
- 1 cup Quinoa flour
- 1 cup Chickpea flour
- 1 cup Whole wheat flour
- 4 tbsps Cornmeal coarse
- 1 cup Cabbage (green) finely shredded
- 1 Jalapeno finely chopped
- 1 tbsp Turmeric root freshly grated
- 1 tbsp Coriander leaves finely chopped
- Salt to taste
- 1 tsp Baking soda
- Oil to panfry
Instructions
- Mix the first 9 ingredients in a large mixing bowl with 2-3 cups of water to make a smooth batter
- Let it sit for 10 minutes, mix and add water as needed for required dropping consistency
- Just before pan-frying these pancakes, sprinkle baking soda on top and mix lightly for the batter to react and form bubbles at the top
- Heat a cast iron skillet on high, grease with drops of oil, pour a large ladleful of pancake batter and spread lightly to required thickness
- Drizzle oil around the pancake to pan-fry
- Flip pancake over after edges start to become crisp and light brown
- Cook for another 2-3 minutes until both sides are well done and crisp
- Serve with a robust lentil gravy such as sambar.