Sift the flours into a bowl. Add the salt, egg and water, and beat to a smooth lump-free batter (see previous page for batter method). Stir in the chopped coriander. If you wish to serve this with the potato curry, the batter can be put to one side while you make the curry now. Or you can make the curry the day before. It is delicious cold and reheats well.
The pancakes can be made small or large. Small, and served two or three together, they make an unusual accompaniment to fish; try them with a piece of poached smoked haddock, or with grilled salmon, which you have first brushed with oil and dusted with some of the spices used in the curry. The pancakes are also very good served with a heap of kedgeree on top.
If you replace the self-raising flour with extra gram flour, you can serve these pancakes to someone on a gluten-free diet.
If the batter thickens too much on standing, thin it down with 2 to 3 tablespoons of chilled soda water, or sparkling mineral water.
© 2000 Frances Bissell. All rights reserved.