Pancakes filled with a rich curry will make a delicious treat for dinner. Our curry is served in a simple batter that has been given an easy twist by using chapati flour and curry powder in the mix. Lighter than your usual rice side, pancakes aren’t just for Pancake Day – and this recipe proves it!
- For the
- 60g chapati flour
- 175g milk
- 1 egg
- Pinch of salt
- 2tsp curry powder
- Oil/butter to fry
- For the curry
- 1 onion
- 250g chicken breasts, chopped
- 400g chopped tomatoes
- 1 tbsp curry paste (We used Balti paste)
- 200g chickpeas
- 100g spinach
Start by preparing your curry. We chose a chicken, chickpea and spinach curry but you can use your family’s favourite.
Chop and fry the onion, adding the chopped chicken breasts and cooked until browned. Stir through the curry paste and add the chopped tomatoes and chickpeas. Bring to the boil, then simmer for around 20 mins until the sauce thickens. Stir through the spinach and allow to wilt.
While the curry is cooking, prepare your pancake batter. Weigh out the flour, salt and add the curry powder. In a separate bowl, whisk together the eggs and milk then pour into the flour. Whisk to combine.
Heat a little butter or oil in a large frying pan and pour in a ladle of batter when hot. Allow to cook on one side before flipping or turning.
Divide the curry between the four pancakes and serve hot.
You should be able to find chapati flour in your local supermarket if not you can replace it with chickpea flour or wholegrain flour