Savoury Besan Pancakes

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Savoury Besan Pancakes

 

Ingredients:

~ 1/4 Spanish or sweet onion, diced

~ 1 clove garlic, grated*

~ 1/4 inch ginger, grated* (optional)

~ 1/8 cup carrot, grated*

~ 1/8-1/4 teaspoon coriander

~ 1/2 teaspoon salt

~ 1 cup besan flour

~ Unsweetened soy milk 1/2 cup + more for batter

~ Spray coconut or olive oil

*Note: I used a microplane to finely grate the carrots and garlic because we are renting a fully furnished apartment, and this is what they had in the back of their kitchen drawer. Depending on what tools you have at home you may get slightly different results. Shred/grate your veggies using the smallest tool possible, this will ensure that the veggies steam beautifully while the pancakes cook. If the chunks are too big the veggies will feel ‘crunchy’ and lend texture to the pancakes instead of just flavour.

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Directions:

1) Place onion, garlic, ginger, coriander, and salt inside a small glass mixing bowl. With a fork mix everything together very well.

2) Add besan flour. Mix very well.

3) Now add soy milk and take about 1 minute to mix everything together, if the mixture is dry and crumbly add more soy milk until you achieve a batter like consistency.

4) Place non-stick pan on stove, and heat to medium temperature (if your stove have numbers associated with the knobs usually somewhere around a 4 is where you want to be). Allow the pan to heat up for at least 2 minutes if using a gas stove.

5) Give the batter a good stir*, spray a little circles worth of the oil in the pan -about the shape of the palm of your hand- pour about 1/4 cup of batter into the pan.

6) Cook for 1 1/2 – 2 minutes on each side, or until golden brown. Place cooked pancake off to the side on a plate. Repeat steps 5-6 until all the batter has been cooked.**

7) Serve hot with fresh avocado, a small salad, or veggies of your choice. And if you are anything like me, a nice big dollop of hot sauce is in order. Enjoy!

*Note: Besan flour soaks up moisture like crazy. You may find that your batter gets thicker and thicker the longer you are cooking. Feel free to add soy milk to the batter to thin it out as you cook if this starts happening to you.

**Note: Besan flour batter can stay in the fridge for up to three days and still taste fine. Because you are not using any baking powder/soda you don’t have to worry about them suffering from extra time spent in the fridge. These pancakes will not be doughy and uber fluffy. They will be a little flatter and slightly crispy.

Much Luv, Laters

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