Sometimes not bothering can lead to little gems.
One morning a few weeks ago I was going to boil some eggs. As luck would have it, one of the eggs was virtually glued to the carton. It's shell was intact, so I decided to try to force it out, and in the process pushed my thumb through the shell. Ok, so that one couldn't be boiled, but never fear, I could go ahead and scramble it.
I usually thin my scrambled eggs with milk, but the fridge had a different idea - no milk. Hm. Ok, I had some sour cream, so let's see what I can do with that. Put a dollop on the egg, mixed, and more hmmm….. I decided to grab the coconut powder, and dumped some of that in, too. Then sea salt, garlic powder, cumin, and hot pepper powder. I heated a skillet, then poured the mix in. Huh. The mix was kind of thick, and acted more like pancake batter than anything else, so I decided not to stir like I would for scrambled eggs. Let it cook a couple minutes, then flipped it over and let it cook a few more on the other side. I decided just to eat it plain, to see what I thought of the flavor - GOOD! The texture is different from a pancake, due to the coconut powder; it's slightly crunchy, in a coconut sort of way.
I've now made 3 of these, two just this morning. Pics below are of the second one. The first I made with less coconut powder, so it was thinner. I can see that this would be good if you wanted to do it like a crepe and wrap it around something. I also used only allspice and hot pepper powder as seasonings, then drizzled it with ginger syrup. Also, I had no sour cream in the house this morning, so I used the ricotta which happened to be in the fridge. With the second one, I used chaat masala and hot pepper powder, and also used the ginger syrup. I can see that varying the seasonings will make for a totally different experience each time - thinking I might try it next time leaning towards sweet, and use cinnamon and whatever else strikes my fancy at the time.
This is to give an idea of how much ricotta and coconut powder I used for the second one this morning. Again, less coconut powder yields a thinner pancake, which would be easier to wrap around something.
Mixed together, sprinkled on chaat masala and hot pepper powder.
This is to give you an idea of the consistency on the skillet. Using more coconut powder like this one yielded similar results as making regular pancakes - bubbles started to form when it was ready to be flipped. Bubbles didn't form when I made the thinner version.
Ta da! Drizzle that baby with ginger syrup and eat! The color is off a bit in these photos - they're yellower than the pancakes actally appear, but that's ok. Note I cooked this one on medium and got the browning yo see on top. I cooked the thinner one at medium-low, and didn't let it brown.
This should give you an idea of the consistency - not quite like a traditional pancake.
I've enjoyed these, and can see myself experimenting with them quite a bit in the future.
