This egg and chickpea flour pancake with broccoli and mild curry spices can be enjoyed for either lunch or dinner.
1/4 cup chick pea flour
¼ cup rice flour
1/4 cup (60 mL) water
1 medium onion
1 cup broccoli florets
1 tsp curry powder or curry masala
salt, to taste
2 tbsp oil
1 tbsp coriander, finely chopped, to garnish
1 green chilli, finely chopped, to garnish
Spicy Chilli Tomato Ketchup
1/4 cup tomato ketchup
1/4 tsp chilli powder
1/4 tsp smoked paprika
1/4 tsp chilli flakes (optional)
- In a small bowl, combine Spicy Chili Ketchup ingredients together. Set aside.
- In a food processor, combine onion and broccoli and process until finely chopped.In a medium bowl, sift in chick pea and rice flours. Add water and eggs and whisk together until smooth. Mix in onion and broccoli mixture. Add curry powder or curry masala and salt.
- In a non-stick skillet heat oil on medium-high. Add . cup (60 mL) of pancake mixture and cook until bottom is golden brown. Flip over and cook on other side until golden in colour. Slide pancake onto a plate and continue with remaining batter.
- Serve with Spicy Chili Tomato Ketchup.
Recipe and Image Credits: © 2019 Egg Farmers of Canada. www.eggs.ca
Keywords: savoury pancakes