Mom'S Curried Chicken Pancakes

• 1/2 cup spelt flour or 'white whole wheat' flour
• 1/2 cup white AP flour or 'white whole wheat' flour
• 1 tablespoon sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 cup Madras curry powder (Sun brand is excellent)
• 2 teaspoons ground toasted cumin
• 2 tablespoons ground toasted coriander
• 1 large egg
• 1 1/2 cups plain yoghurt
• 2 tablespoons melted unsalted butter
• 2 tablespoons lemon juice
• 2 teaspoons finely grated ginger
• 1/4 cup Major Grey's chutney**
• 2 cups cooked chicken, shredded and chopped
• 1 1/2 cups cooked short grain brown rice or cooked Trader Joe's Multigrain mix*
• 1/2 cup heated canned onion rings, lightly chopped
• 1 cup toasted sweetened coconut, lightly crushed
• 1/2 cup raisins, plumped in boiling water and drained
• 1/2 cup minced sweet green pepper
• optional 1 cup cooked lentils
• unsalted butter for cooking and service

1. Sift together flour through baking powder.Add curry powder,cumin and coriander. In another bowl, whisk together egg through lemon juice; add ginger and chutney.Briefly combine contents of dry and wet bowls.Add chicken through green pepper. Stir til well combined but do not overstir.
2. In a hot buttered skillet, cook 2" pancakes over medium high heat for a few minutes til bottom is browned and bubbles appear on the batter surface. Flip and finish cooking 5+ minutes til browned and firm.
3. Arrange on a heat proof tray.Top pancakes with soft butter, and a dab of Major Grey's chutney.
4. Note: rn* If you are using up leftover rice, sprinkle some water on it and microwave briefly to soften. Let cool a bit before adding to batter.rn**Cross and Blackwell's Major Grey's Chutney is available in most supermarkets.

spelt flour, white ap flour, sugar, baking soda, baking powder, curry, cumin, coriander, egg, plain yoghurt, butter, lemon juice, ginger, major, chicken, brown rice, onion rings, coconut, raisins, sweet green pepper, service

Taken from food52.com/recipes/17069-mom-s-curried-chicken-pancakes (may not work)