Mouthwatering Indian Vegetarian Brunch: Chana Masala Pancakes with Coconut Chutney

Allergens

None

Ingredients

• 1. 1 cup Chana Masala (chickpea curry) 2. 2 cups all
• purpose flour 3. 1 tbsp sugar 4. 2 tsp baking powder 5. 1/2 tsp salt 6. 1 1/2 cups milk 7. 2 large eggs 8. 1/4 cup unsalted butter, melted 9. 1 cup coconut chutney

Instructions

1. Whisk together flour, sugar, baking powder, and salt in a large bowl.
2. In another bowl, combine Chana Masala, milk, eggs, and melted butter. Mix well.
3. Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix.
4. Preheat a non stick griddle or pan over medium heat. Grease with a little butter or oil.
5. Pour 1/4 cup of batter onto the hot griddle for each pancake, spreading it slightly. Cook until bubbles form on the surface and the edges start to set. Flip and cook until golden brown. Repeat with remaining batter.
6. Serve Chana Masala Pancakes warm, topped with a generous dollop of coconut chutney.

Chef’s Insight

The key to perfectly fluffy pancakes is not overmixing the batter. Make sure to cook the pancakes until they are golden brown on both sides, indicative of a perfect texture.

Notes

Ensure that the Chana Masala is smooth and free from whole chickpeas for an optimal pancake texture.