40 Min
NF
Hot Honey Fenugreek Pancakes
Fenugreek, a bitter herb reputed to do wonders for our health, is in fashion among the Indian diaspora during winter months. Cold weather is when it grows and thrives and while you must drive out to the Indian part of the city to purchase some, it’s well worth the trip. So many things to be done with fresh fenugreek from mincing and adding it to batters and doughs, to adding a handful as a finishing touch to curries, soups, stews, rice and pasta. It needs warmth and cooking to bloom into aromatic magnificence – remember, all butter chicken lovers, fenugreek is its most distinctive spice. The bitterness of the fenugreek pairs nicely with the hot honey topping, which is amplified with a punch of finely minced ginger.
Fenugreek, a bitter herb reputed to do wonders for our health, is in fashion among the Indian diaspora during winter months. Cold weather is when it grows and thrives and while you must drive out to the Indian part of the city to purchase some, it’s well worth the trip. So many things to be done with fresh fenugreek from mincing and adding it to batters and doughs, to adding a handful as a finishing touch to curries, soups, stews, rice and pasta. It needs warmth and cooking to bloom into aromatic magnificence – remember, all butter chicken lovers, fenugreek is its most distinctive spice. The bitterness of the fenugreek pairs nicely with the hot honey topping, which is amplified with a punch of finely minced ginger.
40 Minutes
4
Notes & Variations
- To make paneer, over high heat, warm 4 cups of whole milk and just when it comes to a boil, add 1/4 cup vinegar. The milk with curdle, simmer the mixture for a few minutes. Turn the heat off and let the curds rest in the whey for 30 minutes to an hour. Drain and use.
- Dried fenugreek can be substituted for fresh, but we would recommend using 1/4 cup dried as a replacement for fresh.
- To make the batter gluten free, substitute with equal portions rice and chickpea flour.
Notes & Variations
- To make paneer, over high heat, warm 4 cups of whole milk and just when it comes to a boil, add 1/4 cup vinegar. The milk with curdle, simmer the mixture for a few minutes. Turn the heat off and let the curds rest in the whey for 30 minutes to an hour. Drain and use.
- Dried fenugreek can be substituted for fresh, but we would recommend using 1/4 cup dried as a replacement for fresh.
- To make the batter gluten free, substitute with equal portions rice and chickpea flour.
Tags:
Tags:
NOT YOUR MOTHER'S PANCAKES.
Unless your mother was an adventurous cook, in which case, follow in her footsteps with the recipes below.
A MEAL FOR ANY TIME
