Savory pancakes are common in many cultures. They are another simple way to add versatility to an otherwise plain meal. We recently bought a hand-crank grain mill, so we ground our own wheat berries to make the flour. You obviously do not have to take this step, but it added a bit more fun to the process for us! We used Vindaloo spice in this recipe, but any spice blend of your choice will do. For a sweet pancake, use Garam Masala or Quatre Épices and some fresh fruit or maple syrup.

2 C                   Whole wheat flour
3 Tbs                 Yogurt, beaten
2 Med              Red onions, fine dice
2 Tbs                 Teeny Tiny Spice Co. of Vermont^® Vindaloo
1                        Carrot, peeled and shredded
1 Handful         Cilantro, finely chopped
Warm water
Salt to taste
2 Tbs                 Oil, butter or ghee

• In a bowl, add whole wheat flour, salt, Vindaloo spice blend, beaten yogurt and enough warm water that it reaches pancake batter consistency, which is slightly runny.
• Heat the 2 Tbs oil in a skillet and add the onions.
• Sauté the onions until browned. Add onions to pancake batter and let sit for 15 minutes.
• Grease a hot pancake griddle or heavy bottomed skillet.
• Pour a ladle-full of batter on the griddle and spread it around. Sprinkle the carrot and cilantro on just before flipping.
• Brown on both sides and remove from griddle.
• Serve hot with yogurt and caramelized onions, fresh tomato or some chutney.