Savoury Pancakes with Satay Sauce

By Laura Dakin

Oh, the elegance! These pancakes, with their savoury sauce, add sophistication to any dinner table.

On a practical note, we seafarers favor these pancakes for their high vitamin-C content, which helps to ward off scurvy.

SATAY SAUCE

• 3/4 cup unsalted natural crunchy peanut butter
• 1/4 cup hot water, plus more as needed
• 4 teaspoons reduced-sodium tamari
• 2 teaspoons toasted sesame oil
• 1 clove garlic, crushed
• 1 teaspoon seeded and minced hot green chili
• 1 teaspoon curry powder

PANCAKES

• 6 cups thinly sliced cabbage
• 1 onion, thinly sliced
• 1 carrot, peeled and grated
• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/2 cups plain unsweetened non-dairy milk
• 1 cup water
• 2 tablespoons olive oil, plus more for the skillet

To make the sauce, put all the ingredients in a small bowl and stir until well combined.If a thinner sauce is desired, add more hot water, 1 tablespoon (15 ml) at atime, until the desired consistency is achieved. Set aside.

To make the pancakes, put the cabbage, onion, and carrot in a large bowl. Sift the flour, baking powder, and salt into a separate large bowl. Whisk in the milk, water, and oil until the mixture is smooth. Add the vegetables to the flour mixture and stir until well combined.

Lightly coat a skillet (cast iron if you have one) with oil and heat over medium-high heat. Spoon 1/4 cup (60 ml) of batter per pancake into the skillet and cook until the bottom of the pancakes are golden brown, about 5 minutes. (You will need to cook the pancakes in a few batches, depending on the sizeof the skillet.)

Flip the pancakes over and cook the other side until golden brown, about 5 minutes. Repeat with the remaining batter, adjusting the heat as necessary.

Divide the Satay Sauce among four small bowls and serve alongside the pancakes for dipping.

SERVING SUGGESTION:

Many delectable items can accent this dish. Possible garnishes include chopped fresh cilantro leaves, nori flakes, pickled ginger, and sweet soy sauce.

Makes 4 servings

Recipe from Cookin' Up a Storm: Sea Stories and Vegan Recipes from Sea Shepherd's Anti-Whaling Campaigns, the Official Sea Shepherd Cookbook by Laura Dakin, Chief Chef of the Steve Irwin. Republished with permission from Book Publishing Company.