These no gluten, easy and quick to make pancakes can be enjoyed anytime of day, warm or cold. Stuff them with Mumbai aloo and garnish them with a little garlic and red pimento Chutney for a nourishing dish.
For 2 persons
Preparation: 30 minutes
Cooking: about 4 minutes
1. Put all the ingredients, except for the ghee or the oil, in a big salad bowl, mix, then add little by little, 80-100 ml of cold water, until the mix has the same consistency as fresh cream.
2. Dip a little absorbing paper in the ghee or oil and carefully grease the entire inner part of an anti-adhesive pan or a special crepe pan. Heat the pan on an average flame then progressively pour a ladle of mixture and incline the pan to form a thin and uniform layer.
3. Cook during 35-40 seconds then delicately lift the pancake with a spatula to verify it is nice and golden. Turn it over and cook the other side during about 35-40 seconds. Repeat the operation until there is no pancake mix left —then serve.
© Lisa Linder - Mon Premier live de cuisine Indienne, Editions Marabout, 2016
Also discover the no-gluten and no-lactose pancakes with sweet potato and the carrot pancake recipe.
