Potato Curry filled Savoury Pancakes

Potato Curry filled Savoury Pancakes

Firstly, apologies for anyone that reads this much for the lack of posts – we’re currently looking for a place to live (last 6.5 weeks now!) and haven’t use of an oven for the most part. Conor finally got a chance to make something at his parents’ house at the weekend.

Hopefully will find a place soon and can get back to real cooking!

(Also, my camera is on the fritz so apologies if these photos are not as quite picturesque- they were taken on a phone!) 

Pancakes 3 cups flour 1/2 cup dairy free butter 1 tbsp oil 1/2--2/3 litre soya milk 1 cup water cumin, parsley, turmeric  to taste

Filling (or can be any vegetables you like) 5 small potatoes 2 tomatoes 1 can chickpeas 1 red pepper 2 pok choi 4 spring onions 1/2 courgette 5 broccoli florets 1 pack soya cream (or 1 can coconut milk) 2-3 tbsp Curry powder 3 garlic Cumin, black pepper to taste

1. Chop up the potatoes small and boil them.

2. Mix the pancake ingredients together in a bowl. Conor feels he was slightly approximate with the recipe and suggests you mix the ingredients so that they form a figure of 8 sign and the batter is of a yogurt like consistency. Add more liquid/flour if you need. 

3. Drop about a little less than a ladle (depends on the size of your pan) of the liquid onto a preheated pan with some oil spread on it. Cook on a low heat, and flip when necessary.

4. Chop up all the vegetables and cook in a pan/wok on a medium-high heat. Add the potatoes when boiled.

5. Add the cream/coconut milk and then the spices and curry powder to taste. Spoon into the cooked pancakes. 

 

 Savoury pancakes may sound weird, but we had a very similar dish in a fancy restaurant in Edinburgh two years ago and it tasted amazing so we decided to make it! 

We also made falafel filled savoury pancake wraps months ago; the recipe is the same for the pancake mix, then for the inside just add falafel, tomatoes, mixed beans and houmous etc. 

(Houmous tastes good on everything!)