Curry-Scented Pancakes
curry, indian, pancakes, quickbreads
1 1/4 teaspoon curry powder
1 1/2 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon dark sesame oil
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 From: John Merkel Date: 26 Jan 97 Meal-Master Format Recipes (Mailing List) Ä
Yield: 4 servings