Thursday, July 31, 2008

Cumin coconut pancakes

This must be one of my favourite recipes of the moment - it's inspired by (and is a simplified version of) a recipe from the Cafe Paradiso cookbook. If you haven't tried this book, I would definitely recommend it, even if you're not a vegetarian. The recipes are beautiful, super-tasty and make great show off cooking if you're catering for veggies at a dinner party. I haven't yet been to Cafe Paradiso itself, but when I get the chance to go to Cork I will be in there like a shot!

Coconut cumin pancakes - serves 2 (plus at least 4 servings of pancakes to freeze)

For the pancakes
200g rice flour, sieved
1/4 tsp salt
2 dessertspoons ground cumin
1 egg
400ml coconut milk
Handful of chopped coriander

For the topping
1 aubergine
1/2 onion, finely chopped
2 cloves of garlic, minced
1 tsp dried chilli flakes
1 tsp cumin seeds
1 tsp ground coriander
400ml tin chopped tomatoes

1. Preheat the oven to 170c

2. Dice the aubergine into fairly small cubes, toss them in olive oil and put into the oven for 30 minutes or so until cooked and golden, keeping an eagle eye to make sure they don't burn.

3. Meanwhile, soften the onion in a bit of oil in a saucepan. Once it's translucent add the garlic, chilli, cumin and coriander and fry for a minute or so until fragrant.

4. Add the tinned tomatoes and simmer away gently. Once the aubergines are getting crispy, add them to the tomato mixture and keep simmering gently for a further 30 mins whilst you cook the pancakes.

5. Now for the pancake batter - mix the dried ingredients in a large bowl.

6. Beat together the egg and coconut milk, then beat the mixture into the dry ingredients.

7. Stir the fresh coriander through the batter.
8. Heat a large frying pan, preferably a good non stick one so you don't need any oil. Dollop in tablespoons of batter to make small pancakes. Fry them for a few minutes, then flip to cook the other side. You'll need to do several batches, so I keep them warm on a tin in the oven, which should still be warm after roasting the aubergines.

9. Once everything's ready, assemble the pancakes with the topping added. This recipe gives enough for a vege main meal for two (or starters for more than two - as in the photo). There will be plenty of pancakes left over but they freeze well and don't stick together.

The Princess


Jeena said...

I love cumin and coconut together and this sounds amazing, it looks really tasty.

alexthepink said...

Thanks Jeena! You should definitely try it - it's a bit of work but really worth it.

Beth J said...

Oh yummo! Two of my all time fav ingredients! Will have to add this to my bunch of "recipes to try"