RCI-BR.008.0195.001
Spicy Vegetable Pancakes
.
Prep45 min
Cook35 min
Total80 min
Servings4
Difficultyadvanced
Ingredients
- Tbs.olive oil2 unit
- tsp.curry powder1 unit
- tsp.crushed red pepper flakes1 unit
- red onion1 mediumhalved and sliced
- green bell pepper1 mediumhalved and thinly sliced
- yellow or orange bell pepper1 mediumhalved and thinly sliced
- zucchini1 mediumthinly sliced
- tomatoes2 mediumhalved and sliced
- Raita1 unit
- 1 cup
- tsp.honey2 unit
- fresh red chilies2 unitseeded and chopped
- Tbs.chopped cilantro2 unit
- Tbs.chopped fresh mint1 unit
- cucumber1/2 unitpeeled and diced
- Pancakes1 unit
- 1 1/2 cups
- 3 large
- 1 1/2 cups
- fresh chilies2 unitgreen and red, seeded and chopped
- tsp.ground cumin 1Tbs.chopped cilantro1/2 unit
- 2 tsp
Method
1
Combine all-purpose whole-wheat flour, eggs, and lowfat milk in a large mixing bowl, stirring until smooth and lump-free. Let the batter rest for 15 minutes at room temperature.
2
While batter rests, prepare the vegetables: slice red onion into thin half-moons, halve and thinly slice both bell peppers, slice zucchini thinly, and halve and slice tomatoes.
3
In a small bowl, combine low-fat plain yogurt with honey, fresh red chilies, chopped cilantro, chopped fresh mint, and diced cucumber to make the raita; set aside.
4
Stir ground cumin, curry powder, crushed red pepper flakes, chopped green and red chilies, and 1 tablespoon chopped cilantro into the rested pancake batter until evenly distributed.
5
Heat 1 teaspoon of butter in a non-stick skillet or crepe pan over medium-high heat until melted and foaming.
6
Pour approximately 1/3 cup of spiced batter onto the hot skillet, immediately tilting and rotating the pan to spread the batter into a thin, even circle about 8 inches in diameter.
1 minutes
7
Cook the pancake for 1-2 minutes until the bottom is light golden, then flip and cook the other side for another 1 minute until set.
2 minutes
8
Transfer the cooked pancake to a warm plate and repeat with remaining batter, adding 1/2 teaspoon butter to the skillet between each pancake as needed.
9
Heat 2 tablespoons olive oil in a large skillet over medium-high heat, then add red onion and bell peppers, stirring frequently until softened, about 3-4 minutes.
10
Add zucchini slices to the skillet and cook, stirring occasionally, for another 2 minutes until just tender.
11
Stir in tomato slices and cook for 1-2 minutes until warmed through without collapsing.
12
Divide warm spiced pancakes among serving plates, top each with a generous portion of sautéed vegetables, and serve alongside the prepared raita on the side.