Curry-scented Pancakes Recipe
The best delicious Curry-scented Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Curry-scented Pancakes recipe today!
Hello my friends, this Curry-scented Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Curry-scented Pancakes is amazingly delicious, and addictive, everyone will be asking for more Curry-scented Pancakes.
What Makes This Curry-scented Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Curry-scented Pancakes.
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1 1/4 ts Curry powder
1 1/2 c All-purpose flour
1/2 ts Salt
1 tb 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