If you are anything like me Shrove Tuesday isn’t the only day, I want to enjoy a pancake. Yes, I have a sweet tooth, but I also love to indulge in a Savory pancake now and then.
Take a look at these tasty pancake recipes I will be enjoy this week!
Ginger & Cabbage pancakes- Serves 2
- 75g plain Flour
- 4 Medium Eggs
- 2tsp of Pearl River Bridge Light Soy Sauce
- ½ Cabbage shredded
- 1 tbsp of Khanum Ginger Powder
- 2 tsp of Anori Seaweed
- ½ tbsp of Sunflower Oil
- 1 tbsp of Flying Goose Sriracha
- Sift the flour into a large mixing bowl and create a dome in the middle.
- Whisk in the Pearl River Light Soy Sauce and Eggs until you have a smooth batter.
- Add the Khanum Ginger powder to the mixture along with 1 tsp of seaweed and the cabbage and mix together.
- Use a nonstick frying pan over a low heat. Add the oil and pour in half of the batter. Cook for 5 mins on each side. Repeat process for second pancake.
- Serve the pancake and drizzle with Flying Goose Sriracha
Gram Flour Pancakes- Serves 6-8
- 120g Khanum Gram Flour
- ¾ tsp Salt
- ¼ tsp of Khanum Tumeric Powder
- ¼ tsp Cayenne
- 1/4 tsp of Khanum Carom Seeds
- 80g of Red Onions
- 4g Cilantro
- 62g Choice of Vegetables
- 375ml of Water
- 2 tbsp of sunflower oil
- Combine the Khanum Gram Flour and ¾ of the water together. Whisk until smooth. Add the remaining water if needed to remove any lumps in the batter.
- Dice the Red Onions and add to the mixture.
- Add salt, Khanum Turmeric and Carom Seeds along with Cayenne, Cilantro and a teaspoon of oil. (Like it hot? Add a tsp of Khanum’s Extra Hot Chilli Powder) Mix well.
- Add the Zucchini and let the batter sit for at least 5 minutes in the fridge.
- Heat a nonstick frying pan over a medium heat. Drizzle some oil into the pan and add a ladle of batter to the pan. Cook until he edges start to lift and the bottom has browned.
- Flip the pancake and cook for a further 2-4 minutes. Repeat the process until all the batter has been used.
- Serve along side your choice of cooked vegetables.
Chilli Chicken Pancakes- Serves 4-6
- 1 tsp Khanum Chilli Powder
- 1 tbsp of Khanum Ginger Powder
- 4 Boneless Chicken Thighs
- 50g Fresh Coriander
- 300ml Semi Skimmed Milk
- 125g Plain Flour
- 3 Medium Eggs
- 75g Unsalted Butter
- 3 Cloves of Garlic grated.
- 2 tsp of Sunflower Oil
- 1 tbsp of Pear River Bridge Light Soy Sauce
- 160ml of Chaokoh Coconut Milk
- 2 Limes
- Finely chop the coriander (leave a few leaves for garnish) and place in a blender with the grated garlic, Khanum Ginger Powder, and Chilli Powder. Add the zest and juice of 1 lime, Pearl River Bridge Soy sauce, 1 tbsp of oil and 1 tbsp of water. Season with a pinch of salt and pepper and blend together until it forms a paste.
- Dice the chicken thighs and mix with the paste. Cover with cling film and leave in the fridge to marinade for 1 hour.
- Make your pancake batter. Start by melting the butter on a low heat. Set aside to cool. Sift the flour into a mixing bowl and add a pinch of salt. Gently whisk to combine.
- Crack the eggs into a separate bowl and beat together. Make a well in the middle of the flour and gently pour half of the beaten eggs into the dome. Whisk together to make a paste.
- While whisking gently add the remainder of the eggs, milk and melted butter. Once combined cover and put aside for 1 hour.
- Preheat the oven to 180°c, gas mark 4. Place the remaining oil in a baking tray and heat on hob. Add the Chicken in the tray. Any left-over marinade brush onto the chicken. Place in the oven for 25-35 mins (or when the juices run clear)
- While the chicken is cooking heat a nonstick frying pan with a drizzle of oil on a medium heat. Add a ladle of batter to the pan and leave for 2-3 minutes. Once the sides of the pancake lift and the bottom has browned flip and cook for a further 2-4 minutes. Continue this process until all batter has been used.
- Take the chicken out of the oven and place onto a plate with kitchen roll, removing excess oil.
- Plate the pancakes and top with chicken. Sprinkle the remainder coriander and lime juice and serve.