Spiced Sorghum Pancakes with Smoked Chicken
These spiced pancakes have a pinch of garam marsala and turmeric to add a new flavour to the pancake, a finely chopped chilli could be added for those who like them hot!
4 people
4 minutes
20 minutes
Ingredients
- 2 - Chicken Fillets smoked, thinly sliced
- 1 tsp Coconut Oil
- 1 - Fresh Egg
- 1 tbsp Garam Masala
- 400 g Gluten Free Plain Flour or Sorghum Flour
- 150 ml Milk
- 150 ml Milk
- 1 small Red Onion finely chopped
- 0 - Salad Greens to serve
- 0 - Salt
- 1 tbsp Turmeric
Cucumber Yogurt Sauce
-
0
-
Black Pepper
to season
-
0.25
-
Cucumber
-
1
clove
Garlic
-
4
tbsp
Natural Yogurt
-
0
-
Salt
to season
Method
- In a bowl combine the dry ingredients creating a well in the centre. In a separate bowl whisk together the egg, milk and water then pour into the dry ingredients, stir until a smooth batter is achieved. Fold in chopped onion.
- To prepare the cucumber sauce, chop the cucumber into small dice or ribbons and place in a small bowl. Add the chopped garlic and yogurt and stir to combine. Season with salt and pepper and keep aside.
- Heat a non stick pan and melt the coconut oil. Pour a ladleful of batter onto the pan and using the back of the ladle, spread it a little.
- When the underside becomes golden, loosen the pancake with a spatula and flip. Continue cooking the other side until both sides are golden.
- Remove from the heat serve hot with some slices of smoked chicken and some cucumber yogurt sauce on the side.
