Curry-Scented Pancakes Ingredients
1 1/4 tsp curry powder
1 1/2 cup all-purpose flour
1/2 tsp salt
1 tbsp dark sesame oil
Curry-Scented Pancakes Directions
Combine curry powder and 1/2 cup plus 2 tablespoons boiling water; set
aside. In a food processor, combine flour and salt. Turn processor on;
slowly add curry-powder-water mixture. Process until dough comes
together and is smooth and not tacky when pinched,about 30 seconds.
Loosely cover with plastic wrap; let stand for 15 minutes. Heat oven
to 250 F. Form dough into a 17-inch long log and cut into 12 equal
pieces; cover with plastic wrap wo dough is not exposedto air. Place
one piece of dough cut side down onto work surface, flatten slightly,
and brush with sesame oil. Place another slightly flattened piece of
dough on first; press together. Roll joined disks into 6 1/2-inch
diameter circle less than 1/8 inch thick. Heat a 10-inch skillet over
medium heat. Add double pancake and cook until light-golden speckles
appear on the surface, about 2 to 3 minutes per side. Remove from pan
and gently pull pancakes apart. Transfer pancakes to a plate and
cover with plastic wrap. Repeat entire process with remaining dough.
Wrap cooked pancakes in foil; place in oven to rewarm, 5 to
10 minutes.
Recipe By : Martha Stewart Living, May 1996
From: Debbie Barry - Innermail Emc.Ve
Serves: 4
Curry-Scented Pancakes Recipe
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