Indian spiced millet pancakes
Potatoes, white beans, bacon and millet are fried with spices and sandwiched between soft, chewy pancakes baked with almond milk for a hearty dinner pancake. The thin pancakes baked with almond milk are slightly sweet and moist. The crunchy texture of the millet creates an irresistible harmony.
You can make healthy pancakes with trans fatty acid-free ULTRAMIX Pancakemix. How about a simple and healthy menu?
Ingredients
- ULTRAMIX Pancakemix 200g
- 200ml organic almond milk
- 50ml milk
- 1 egg
- 2 tablespoons millet
- 4 tablespoons water
- 4 small to medium sized potatoes
- 1/2 large onion
- 80g bacon
- Boiled white beans 120g
- Parsley (as needed)
- 1.5 tablespoons of mild curry sauce
- Salt and pepper to taste
- Olive oil, organic coconut oil (as needed)
- Broccoli/cauliflower (as needed)
How to cook
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Chop the parsley. Place 2 tablespoons of millet and 4 tablespoons of water in a heat-resistant container and microwave for 3 minutes.
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Peel 4 small to medium potatoes and cut them into bite-sized pieces. Thinly slice 1/2 a large onion and cut 80g bacon into bite-sized pieces. Drain 120g of cooked white beans.
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Add olive oil to a heated frying pan, fry the bacon until it is lightly cooked, then add the onions. When the onions have softened, add the potatoes and fry until the surface becomes translucent. Add the millet and fry a little, then add salt, pepper and 1.5 tablespoons of curry jar (mild) and fry well. Once the seasonings are well mixed, cover and cook over low heat for 3 minutes. When the potatoes are soft, leave to cool.
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ULTRAMIX Pancakemix 200g (one bag), 1 egg, 200ml almond milk, and 50ml milk in a bowl to make the batter.
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Put olive oil (or coconut oil) in a frying pan and heat it over medium heat. After turning off the heat, pour a ladleful of batter into the frying pan from a high position and quickly rotate the pan to spread the batter (about a 17-18 cm radius). After baking for 30 minutes over medium heat, when bubbles start to appear, flip the pan over and bake the other side for 30 seconds to 1 minute.
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Fold the thin pancake in half, turn it over, and stuff the inside with the prepared filling. Top with chopped parsley and garnish with boiled broccoli or cauliflower.
Pancakes are thicker than crepes, but thinner than regular pancakes, which makes them a perfect match for spicy ingredients. When cooked in oil, they get a light brown color, giving them a crispy, moist, and chewy texture. Using almond milk makes the batter more moist and rich (no almond milk drinks allowed). It's a hearty dish, so it's also recommended for dinner. You'll want a beer. You can also add cheese.
ULTRAMIX Pancake can be frozen. When ready to eat, let it thaw naturally and then microwave for 20 seconds.
Peel 4 small to medium potatoes and cut them into bite-sized pieces. Thinly slice 1/2 a large onion and cut 80g bacon into bite-sized pieces. Drain 120g of cooked white beans.
Add olive oil to a heated frying pan, fry the bacon until it is lightly cooked, then add the onions. When the onions have softened, add the potatoes and fry until the surface becomes translucent. Add the millet and fry a little, then add salt, pepper and 1.5 tablespoons of curry jar (mild) and fry well. Once the seasonings are well mixed, cover and cook over low heat for 3 minutes. When the potatoes are soft, leave to cool.
Put olive oil (or coconut oil) in a frying pan and heat it over medium heat. After turning off the heat, pour a ladleful of batter into the frying pan from a high position and quickly rotate the pan to spread the batter (about a 17-18 cm radius). After baking for 30 minutes over medium heat, when bubbles start to appear, flip the pan over and bake the other side for 30 seconds to 1 minute.
Fold the thin pancake in half, turn it over, and stuff the inside with the prepared filling. Top with chopped parsley and garnish with boiled broccoli or cauliflower.