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Saturday, February 9, 2013

Savory Heartcakes

So this recipe is here by special request of my friend Devaki. I made it as part of a supper offering this week. Again, please remember the measurements are approximate since I used my hands to measure and made it up as I went along - according to the ingredients I had at hand.

These pancakes, or heartcakes - so called because I made them in heart shapes - are very versatile and can be made with all manner of veggies and spices. Sometimes I use pureed tomato's in place of water, chopped olives are great too.

Makes 12 medium small pancakes.

1 1/2 - 2 cups sprouted wheat pancake and waffle mix (Arrowhead mills)
1/2 cup finely chopped celery heart
1/2 cup fresh cilantro chopped fine
2-3 small fresh green chilies chopped fine (optional)
a pinch of sea salt and blk salt (- you know, the pink salt that smells like sulpher)

A dash of the following spices, according to your taste:
turmeric powder
blk pepper
coriander powder

Oil or butter to pan fry.
Enough water to make a thick batter.

Mix all ingredients evenly. Heat a griddle on medium low heat, grease it and place small scoops of the batter on to cook. Turn with a pan knife after 3 minutes or so (should be nicely browned on the turned side). Add a knob of butter to the cooked side.

I made some of these in heart shapes by pouring a scoop of the batter into a heart shaped cookie cutter placed directly on the griddle. Gently remove the cookie cutter when its time to turn the pancake over. Its a little more time consuming and you have to clean the cookie cutter between pancakes. But it looks pretty and is worth it if you have the time to spare! :-)

Offer with love and honor with joy! :-) Great served hot with a little yoghurt.

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