SPICY PANCAKES RECIPE - FOOD.COM
Make and share this Spicy Pancakes recipe from Food.com.
Total Time 18 minutes
Prep Time 10 minutes
Cook Time 8 minutes
Yield 18 Pancakes, 6 serving(s)
Number Of Ingredients 16
Steps:
- Beat egg yolks.
- Add remaining ingredients, except egg whites and garnish, and beat until smooth.
- gently fold in egg whites.
- Pour batter by 1/4 cupfuls onto hot greased griddle.
- Turn pancakes when they ar puffed and full of bubbles, but before bubbles break.
- Cook other side until golden.
- Garnish with sifted icing sugar and lemon rind strips.
Nutrition Facts : Calories 280.6, FatContent 8.9, SaturatedFatContent 4.9, CholesterolContent 101.1, SodiumContent 518.5, CarbohydrateContent 41.5, FiberContent 1.3, SugarContent 15.6, ProteinContent 8.8
GORDON RAMSAY'S SPICY PANCAKES - FOXTEL
Forget the plain old sweet pancakes! These savoury pancakes will change the way you eat breakfast.
Provided by Gordon Ramsay
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4-6
Number Of Ingredients 16
Steps:
- Toast the cumin seeds with a pinch of salt in a dry, medium-hot pan for about 1 minute until aromatic. Add a dash of oil and sauté the chilli, garlic and ginger for a further 2 minutes until softened. Remove from the heat.
- Put the spice/garlic mix into a bowl. Sift in the flour, season and make a well in the middle, then break in the egg and add half of the milk. Whisk the flour into the egg slowly until well incorporated, then gradually add the remaining milk. Continue whisking until the mixture is smooth and has the consistency of double cream. Whisk in 1 teaspoon of oil, then taste and adjust the seasoning if necessary. Leave the batter to rest for 10 minutes.
- Meanwhile, make the spiced potato filling. Heat a little oil in a large frying pan over a medium heat, add the mustard seeds and cook for 1–2 minutes until the seeds begin to pop.
- Add the onion and cook for 5 minutes until soft and golden brown. Stir in the turmeric and cooked potatoes and season, adding a dash of olive oil if necessary to aid frying. Fry over a medium heat for 3–4 minutes until softened and heated through. Leave to one side while you cook the pancakes.
- Heat a large, wide frying pan, then add a little oil. If the batter has thickened too much, add a tablespoon or two of milk. Pour in a ladleful of batter and tilt the pan to spread the batter out. Cook for a minute on one side until golden and crisp, then flip the pancake and continue to cook for a further minute until cooked through. Keep warm while repeating with the remaining batter.
- Mix the yoghurt and coriander together and season to taste.
- To serve, place a large spoonful of the potato filling in the middle of each pancake, adding a dollop of the yoghurt if you like, then roll up into a sausage shape.
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With hints of clove, nutmeg, and cinnamon, these pancakes make every breakfast a holiday. This perfect blend of flavoring will spice up your morning any time of the year!—Cindy Fuller, Forest City, North Carolina
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Total Time 30 minutes
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Total Time 30 minutes
Category Breakfast, Brunch
Calories 297 calories per serving
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This recipe is great for using leftovers!
From food24.com
Total Time 15 minutes
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Total Time 15 minutes
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Reviews 5
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Calories 166.7 calories per serving
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Total Time 15 minutes
Calories 570 per serving
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