2 c Gram flour (chickpea flour)
2 ts Baking powder
1 c Milk
1/2 c Water
1 tb Soy sauce
1/2 ts Ground coriander
1 ts Sage
1 ts Mild Madras curry powder
1/4 ts Whole cumin seed
1/8 ts Chili powder
1/4 ts Powdered ginger
Salt; to taste
Oil; for frying
Blend all ingredients uin a blender, and set aside for 10 to 15
minutes to allow to thicken and congeal to eliminate sticking. In a
heavy skillet or frying pan over gentle heat, warm 1 tb oil and drop
in a small ladlefull of batter. The pan should be hot enough so that
the underside is browned and the top side is congealed in about 50
seconds. Turn over and brown the top side (now underneath) for about
30 seconds. Keep warm in the oven. These pancakes are delicious with
a spicy tofu filling and a tomato sauce. Children love them.
Recipe by Vegetarian Food For All by Annabel Perkins
