1 1/4 cups flour
2 cups cold water
1 1/3 vegetable oil (this seemed waaaaay too much - I'm going down to 1/3 cup, at most)
1/2 tsp salt
1/2 tsp cardamom
1/2 tsp red chili pepper flakes, crushed
Mix all ingredients with a fork. Preheat nonstick pan at medium to low setting.
Ladle batter into center of the pan and tilt pan to spread batter to size of grapefruit.
Cook until you see tiny bubbles in the pancake, then gently flip it over.
When the second side begins to pop up from heat, the pancake is ready.
You can fill it with something sweet, like jam, or something savory, like tuna salad. Just roll & eat!
|Chile peppers drying for seeds at UCD Student Farm|