Tender pancakes flavoured with orange and coconut are served with spiced rhubarb compote. Eric Akis In past years, when pancakes were on the menu at my house, I’d often served them to a table full of family and/or visiting friends. I’d get out my large electric griddle, cook a large batch of them, and everyone got to start their day with a hot and appealing breakfast. When the Covid-19 Pandemic hit, that, of course, changed. I was no longer having a crowd of folks over for pancakes, but that didn’t stop my wife and I from craving them once in a while. And the first time we did, I decided I would downsize my preferred recipe for them, creating one that yielded two three pancakes each servings.
14. Beet Thoran: South Indian Beet and Coconut Milk Curry
South India has many palm trees and beaches, so freshly grated coconut and coconut milk are often used in curries. This delicious Beet Thoran: South Indian Beet and Coconut Milk Curry by Mira Manek is made by cooking grated beets in a creamy, spiced coconut milk curry with curry leaves and cashews.
15. South Indian-Style Kurma
Any restaurant you walk in, in India (especially South) will have this kurma. Kurma is a curry with heaps of vegetables and flavored with coconut and fennel seeds. This South Indian-Style Kurma by Charanya Ramakrishnan is dairy-free, gluten-free, high in fiber, and vegan.
4 tbsp coconut yoghurt, to serve
Preparation
Sift the flour into a large bowl, add the caster sugar, baking powder and salt and mix together. Whisk in the melted coconut oil, vanilla extract and 375ml of the coconut milk to create a smooth batter, about the consistency of thick double cream – if the batter seems a little thick, add the remaining coconut milk to loosen.
Melt a little coconut oil in a large frying pan, add a large spoonful of the batter for each pancake, you may fit 2-3 in the pan at a time. Cook over a low heat for 2-3 mins or until small bubbles start to appear. Flip over the pancakes and cook for another 2 mins or until pale golden and well risen. Transfer to a serving plate and keep warm while you repeat with the remaining batter to make 12 pancakes.