Did you read that title up there? Did you do a double take, blink several times, and squint at the screen in bemused befuddlement?
|Stop. Just stop. source|
Okay let’s carry on.
About that title—be not afraid, for ahead lies a pancake recipe of delicious proportions. And I don’t even care if “delicious proportions” makes any sense because this is pretty fucking delicious, and don’t let my funky little title discourage you.
I remember the first time I tried curry. It was only about a year ago, shortly after a long, hot soccer game, and my mother and I decided to try going to an Indian restaurant for the first time. I know, I know—how had I endured so long with the glorious of Indian cuisine? Must’ve been some freakish feat of survival, because the minute I tasted the creamy, heavily spiced almond sauce filling a veritable bucket of luxurious vegetable curry, my life changed forever. The flavor was a revelation. Other thick stews I was familiar with—chili, clam chowder, ossobuco, lobster bisque—paled in comparison. Curry, I decided, had no equal.
Since then, I have attempted to initiate myself into the world of Indian cuisine. I’ve specialties commonly found in America, like palak paneer (with both paneer and tofu, in separate versions), chana masala, paneer tikka masala, and dal. I’ve bookmarked a million and a half recipes for naan and even checked out India: The Cookbook by Pushpesh Pant from the library. Even though I made exactly zero recipes from that book. I did read most of it. Was pretty interesting. Can’t remember much though.
But being somewhat fearful of doing any kind of advanced cooking (as well as a sheltered suburban girl who is always worried about violating some intergalactic law of Indian food), I have not been a particularly devoted disciple of this particular cuisine. Mostly I’ve ordered too much takeout from the local curry house. Because holy fuck that stuff is delicious.
|Well shit now I'm starving. Someone hand me the phone, because I've got some curry to order. source|
Someday, I hope to at least learn a little bit more about the nuances of Indian cuisine, if not master it. Mostly I want to be able to read the Wikipedia article on curry and not end up in a puddle of bemused befuddlement.
|Wait, so let me get this down for my shopping list...curry leaves, tamarind, coriander, ginger, garlic, chilis, pepper, poppy...okay I give up.|
What I cannot wrap my mind around in this little paragraph is how, exactly, people discovered that a combination of curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, poppy seeds, mustard seeds, cinnamon, cloves, cardamom, cumin, fennel (or anise) seeds, funegreek seeds, nutmeg, coconut, turmeric, and rosewater for fuck’s sake all go well together. How did humanity discover these fragrant and unique plants and decide to mash them together and stick them in a simmering pot of food? Did cave men stumble around the fields, notice that a particular blade of grass that smelled good, pick it up, start chewing it, and figure out that hey, maybe it would be a good idea to cultivate this thing? And then over centuries of trial and error, did people figure out which flavors went with which, and end up creating unique blends to demonstrate their results? How the hell did people know this stuff without a Flavor Bible?
We may never know. But for now, we can enjoy the spoils.
|Hoo boy. source|
So what does all of this have to do with these pancakes? Well, as you saw in the title, these pancakes are infused with sweet curry powder, a delicious spice blend that is perfect for infusing American-style pancakes with the flavors of India. Well, not quite. Mostly, this is my way of offering homage to the grand culinary traditions of one of my favorite cuisines without venturing outside of my culinary toolbox. Because seriously, cooking is hard.
The mango chutney is hardly optional, as it offers a bit more heat to the sweet / spicy balance and is really why these pancakes are so damn good. I strongly recommend making it. Even if it isn’t the most slightly mixture ever.
|Please forgive my attempt at drawing.|
Essentially, you should make this if you are a fan of both pancakes and curry. Not only does it taste great, but you can brag about it on social media after the fact.
Here’s the recipe.
Sweet curry pancakes with mango chutney
Makes one serving of pancakes with extra compote
Pancake batter (adapted from my mint chocolate chip pancakes
62 grams • white whole wheat flour • ½ cup
4 grams • baking powder • 1 scant teaspoon
1 gram • salt • 1/8 teaspoon
15 grams • brown sugar • 1 heaping tablespoon
3 grams • curry powder (store-bought blend or homemade, preferably of low heat) • ½ tablespoon
61 grams • coconut milk (any fat content) • ¼ cup plus 3 tablespoons
3 grams • apple cider vinegar • ½ teaspoon
7 grams • coconut oil, melted • ½ tablespoon
Mango chutney (adapted from Vegan Richa)
5 grams • coconut oil • 1 teaspoon
336 grams • mango, cubed • 1 large fruit
6 grams • ginger, grated • 1 tablespoon
1 gram • chili flakes • ½ teaspoon
3 grams • garlic • 1 clove, grated
1 gram • salt • ¼ teaspoon
30 grams • apple cider vinegar • 2 tablespoons
25 grams • sugar • 2 tablespoons
20 grams • golden raisins (substitute regular if you don’t have them) • 2 tablespoons
1 gram • each of cinnamon, cloves, cardamom, and nutmeg powders • 1/8 teaspoon
To make mango compote, go to Vegan Richa and follow the instructions using the ingredients under “mango chutney”.
To make pancake batter, mix together white whole wheat flour, baking powder, salt, brown sugar, and curry powder. Fold in coconut milk, apple cider vinegar, and melted coconut oil just until combined. You may need an extra half tablespoon or so of coconut milk if the batter is too thick. Fry on a (well-preheated) pan until golden brown. Top with mango chutney and munch like a mofo.
Just look at it. Look at these fucking pancakes.
|So golden. So brown.|
It’s beautiful, is it not? The pure, heavenly white? The spicy pepper? The fire? Or at least I think that is supposed to be fire?
No matter. This is my favorite pancake recipe. Nothing—not even birthday cake-flavored pancakes—can top this.
|I DON'T KNOW WHAT THAT MUSHY BROWN STUFF IS AND IT'S SCARING ME|
There will be leftover mango chutney, and that is just fine. The sweet, spicy chutney is an epiphany. Spoon-worthy. Salad-worthy.
Then again this is coming from someone who puts everything and anything in her salads, so take my advice with a grain of salt.
|I DON'T EVEN CARE.|
Just make these. Now.