Stuffed Savoury Pancakes

Pancakes are an ancient food and may have been around since the time Neolithic humans ground einkorn wheat into flour and mixed it with bird’s egg and goat's milk to form a batter. This batter they poured on to a heated rock to bake thin cakes that I bet were tastier than the plain cakes they cooked directly in the embers of the fire. So imagine… even before there were pans and ovens, there were pancakes ;)

The ancient Greeks used griddles to cook a flat loaf drizzled with honey called ‘Kreion’ and cakes of soft cheese. According to the cookbook by Apicius, the Romans made dishes similar to modern pancakes. Madieval versions were made from barley and rye. One thing is certain; the pancake has most definitely evolved since those days. Today, you can have it with almost anything. From the sweet toppings and fillings to the savoury and spicy options. The list is endless!

I guess every girl will at sometime or the other fall back on her mother’s style of cooking. I remember growing up, my mom used to try and make meal times really interesting for us (The truth is, I was a fussy eater). And her stuffed pancakes used to always hit the spot. Today, I try to carry this tradition in my own home and always strive to come up with new and different varieties of food. My stuffed pancakes are one of them. I make different kinds of stuffing, depending of course, on what’s available in my fridge and on what catches my fancy! For breakfast I make them sweet and for dinner I make them savoury. The pancake batter is a recipe I learned from my mom. But I added the chilli flakes ;)

This recipe makes 18. It could make more depending on the size of the pancakes you make and the amount of stuffing you add.

For the Stuffing:

Note: The curry powder and chicken masala is optional. You can substitute with any kinds you have. Also, the Ajinimoto is optional. You are also welcome to add any spices you like.

Get all the ingredients together. This helps you to save loads of time.

In a food processor, grind the onions, chillies, ginger and garlic together.

Fry the chicken without any oil for about 4 minutes until all excess water is removed. Set aside.

In a wok, heat the Olive Oil. Add the ground mixture (onions, chillies, ginger and garlic) to the oil and saute for about 2 to 3 minutes.

Add the prepared chicken mince along with the chopped tomato and corn. Mix and saute for about 2 to 3 minutes.

Add all the dry spices, salt and ajinomoto. Mix. Then add the tomato paste, mix and saute for about 2 minutes.

Add the green peas, stir well and set aside.

For the Pancakes:

Note: This same batter can be used to make the pancakes for Sri Lankan Chinese Rolls.

Put the egg, salt, chilli flakes and turmeric into a blender. Add the flour and water and blend to a smooth paste. It should have a semi-thin consistency.

The batter is ready. You can use it immediately.

On a greased, hot pan pour in about 1/4 cup of batter. Spread it evenly to form a large circle. It shouldn't be too thick, because then it will break when folding in the stuffing. Once bubbles start to appear or the pancake looks dry, turn it on the other side and cook. Ideally, light brown spots should appear on the surface of at least one of the sides.