RECIPE Mix, steam and toss to get the perfect savoury pancake
Eat these spiced pancakes for dinner, along with a green salad. They don’t even need a topping. If you do want to top them with something, a cucumber raita or plain yogurt would work well.
Savoury Cottage Cheese Pancakes
Cauliflower florets: 170 gm
Low-fat cottage cheese: 250 gm
Low-fat milk: 3/4 cup
Eggs, separated and at room temperature, plus 1 egg white: 2
Flaxseeds, soaked in 3 tablespoons water for five minutes or longer: 1 tbsp
Whole-wheat pastry flour: 140 gm
Baking powder: 1 tsp
Salt: to taste
Garam masala: 2 tsp
Nigella seeds: 1 tbsp
Carrot: 150 gm
Chives, chopped (optional): 2 tbsp
Butter or oil for cooking
Place the cottage cheese in a sieve and drain for 15 minutes.
Steam the cauliflower for five minutes, remove from the heat and chop fine. Set aside.
In a medium bowl, beat together the cottage cheese, milk, egg yolks and flaxseeds with soaking water. In another bowl, sift together the flour, baking powder, salt and garam masala. Stir in the nigella seeds.
Combine the dry and wet ingredients and whisk together. Fold in the cauliflower, carrot and chives.
Beat the egg whites to stiff but not dry peaks and gently fold into the batter.
Heat a griddle or a large skillet over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop three to four tablespoons of batter per pancake onto your heated pan or griddle. These take longer to cook than regular all-flour pancakes, four to five minutes on the first side. Cook until they are brown on the edges and bubbles break through, then carefully slide a spatula underneath and flip them over.
Cook on the other side until they are nicely browned. Serve hot.
This recipe yields 16 to 18 pancakes
NYT NEWS SERVICE