Savory Cucumber Pancakes with Mint Chutney

I've always been a savory breakfast person and am so ecstatic to have discovered my first ever savory pancakes!! 😍😋 

These crispy savory cucumber pancakes served with mint chutney were the appetizer in our Taste of India cooking class this past Wednesday at iCreate Cafe. 👩🏼‍🍳

This dish would make an excellent breakfast dish, appetizer, or entree.  Feel free to get creative too - try adding fresh tomato, red bell pepper, and experiment with different garnishes like salsa or a coconut milk yogurt.😋

INGREDIENTS:

  • 1 large cucumber, grated on large holes of a grater (I used a food processor)
  • 1/2 cup rice flour, brown or white is fine
  • 1/2 cup chickpea flour
  • 2 tsp grated ginger
  • 1 tsp onion powder
  • 1 serrano or other green chili pepper, minced
  • 2 tbsp finely chopped mint
  • Salt to taste

INSTRUCTIONS: 

  1. Place the grated cucumber, juices and all, in a bowl. Add the remaining ingredients and mix thoroughly.

  2. Let the mixture stand for about 15 minutes so all the waters in the cucumber have expressed. That way you'll know exactly how much water to add to make your batter.

  3. Now add enough water to make a fairly runny batter-- it should be slightly runnier than your average pancake batter so you can make the pancakes quite thin. They just are better and crispier that way.

  4. Heat a nonstick or well-seasoned cast-iron skillet. Spray on some oil and pour about 1/4th of a cup of the batter on the skillet. Cook the pancake until the underside is golden, then flip over and cook the other side.

  5. Serve the pancakes hot with chutney.