Savory Pancakes groaning with vegetables

When I was growing up in India, we had no concept of a sweet pancake. My mother's kitchen abounded in savory pancakes rolled out from different grain flours, soaked lentils, semolina, vegetables and spices in dazzling combinations.

And the best part, they make a fun, kid-friendly meal that is amenable to parents too because these pancakes are quick, easy to prepare and open to stuffing with vegetables.

 INGREDIENTS

• 1/2 cup King Arthur's Super 10 Blend flour or 1/8 cup whole wheat flour, 1/8 cup soybean flour, 1/8 cup chickpeas flour, 1/8 cup corn flour

•  1/8 cup semolina flour

• 1 thai chile pepper thinly sliced (optional)

•  1 teaspoons peeled and grated ginger

•  1/2 cup grated zucchini

•  1/2 cup grated carrots

•  ½ cup finely diced yellow onions

•  1/4 cup finely chopped cilantro

•  1 teaspoon cumin powder

•  1 teaspoon crushed black pepper

• 3/4 teaspoon salt

• 1/2 cup vegetable oil

Yield - Makes 8 pancakes about 5-6" in diameter

TOOLS

Grater, peeler, cutting board

UTENSILS

• non-stick or cast iron skillet

• Wooden or silicon spatula

• ladle

METHOD

•  Mix 1/2 cup King Arthur's Super 10 blend, 1/8 cup semolina, 1 sliced thai chile pepper, 1 teaspoon grated ginger, 1/2 cup grated zucchini, 1/2 cup grated carrots, 1/2 cup diced onions, 1 teaspoon cumin powder, 1 teaspoon crushed black pepper and 3/4 teaspoon salt in a large mixing bowl.

• Pour in 1.5 cups water and mix the batter well.

• Don’t let this batter rest as the vegetables will start secreting water in the presence of salt and spices.

• Heat a skillet at medium heat.

• Make sure the skillet is ready by sprinkling a few drops of water. If the droplets hit the skillet’s surface with a “chrrr” sound and sizzle and evaporate immediately, the skillet is ready.

• Take about 1/2 cup of batter in the ladle and place it in the center of the skillet. Start moving the back of the ladle in a concentric circle starting from inside and moving towards the edge to make a pancake 5-6” in diameter. Cover it with a lid.

• Once the top surface is dried up, pour a teaspoon of oil around the edge. Flip it.

• Cook the pancake till it reaches the crispiness you desire. I like mine extra crispy so I keep turning them till the edges as well as the surface becomes brown and crispy. You need to pay attention to avoid burning the pancake.

• These pancakes are a dream to make as they do not stick to the skillet.

• Serve hot with green cilantro chutney or a mix of sriracha and cream cheese.