Lori's Curry Pancakes Recipe

Name: Lori's Curry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon fennel seed; 6 teaspoons coriander seeds; 2 tablespoons poppy seeds; 2 tablespoons sesame seeds; 24 cardamom pods (seeds removed); ⅓ cup sliced almonds; 8 eggs (beaten); ½ cup canola oil; 2 cups evaporated milk; 40 curry leaves (minced); 2 teaspoons salt; 3 cups flour; ¼ cup canola oil; 2 large onions (sliced thin); 1 inch gingerroot (peeled, grated); 5 garlic cloves (minced); 1 large potato (peeled, diced); 4 serrano chilies (seeded, minced); 12 lb mushroom (sliced thin); 4 carrots (peeled, diced); salt & fresh ground pepper (to taste); 1 ½ cups evaporated milk; 1 (28 ounce) can whole tomatoes (drained, smashed); 2 cups frozen peas (thawed); ½ cup desiccated coconut

Servings: persons

1 tablespoon fennel seed
6 teaspoons coriander seeds
2 tablespoons poppy seeds
2 tablespoons sesame seeds
24 cardamom pods (seeds removed)
⅓ cup sliced almonds
8 eggs (beaten)
½ cup canola oil
2 cups evaporated milk
40 curry leaves (minced)
2 teaspoons salt
3 cups flour
¼ cup canola oil
2 large onions (sliced thin)
1 inch gingerroot (peeled, grated)
5 garlic cloves (minced)
1 large potato (peeled, diced)
4 serrano chilies (seeded, minced)
12 lb mushroom (sliced thin)
4 carrots (peeled, diced)
salt & fresh ground pepper (to taste)
1 ½ cups evaporated milk
1 (28 ounce) can whole tomatoes (drained, smashed)
2 cups frozen peas (thawed)
½ cup desiccated coconut

1
In a dry skillet toast all the seeds and almonds.
2
Grind in a coffe grinder.
3
Set aside.
4
Beat together the eggs, oil, milk, curry, salt and flour until smooth.
5
Heat a non-stick (7 inch) skillet over medium heat.
6
Make 8 pancakes out of mix, stacking between wax paper to keep warm and soft.
7
Meanwhile, heat oil in a wok.
8
Add onions, ginger, garilc and potato.
9
Saute 4 minutes.
10
Add chilies, mushrooms and carrots.
11
Saute 5 minutes.
12
Add seed mix.
13
Season to taste.
14
Stir in the milk and tomatoes.
15
Bring to a boil.
16
Reduce.
17
Simmer 3 minutes.
18
Add peas and coconut.
19
Serve mix rolled up in pancakes.

1942

kcal

Calories

Fat

209

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 1 tablespoon fennel seed, 6 teaspoons coriander seeds, 2 tablespoons poppy seeds, 2 tablespoons sesame seeds, and more.

Yes, Lori's Curry Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lori's Curry Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions