Today is Pancake Day (or to be more traditional, Shrove Tuesday). Our pancake tea consists of Curried Chicken pancakes for main course followed by a couple of dessert pancakes which vary depending on what we have in the house but nearly always includes a traditional lemon juice and sugar pancake. This has been our tradition for at least the last 6 or 7 years.
The pancake recipe has varied but the one we usually do now came from Delia Smith's website and is fairly reliable.
In the past we have often used a tin of chicken in white sauce and added some curry powder but this year I cooked it from scratch by finely chopping 2 chicken breasts and frying them in a little oil. I made a thick roux and added curry powder, cayenne pepper and a little turmeric before stirring in the cooked chicken. The pancakes were filled with a couple of tablespoons of the chicken curry mixture then sprinkled with grated cheese before being rolled up and rapidly eaten.
We shared three dessert pancakes this year. They were filled with chocolate coated raisins, traditional lemon juice and sugar, and golden syrup.
We bought some gram flour with the intention of trying some onion bhajis. We actually made gram flour pancakes first, basing it on a normal pancake batter recipe. We made a chicken korma filling by finely dicing and frying some vegetables then adding a packet of ready made curry (I know that's cheating but we usually buy that sort of thing if we see it cheap in the supermarket. They're handy to have in when you need to make something in a hurry).
We made the Onion Bhajis tonight. The batter was made using 2oz of gram flour, 2fl oz of water, a pinch of salt, a pinch of crushed chillies, a pinch of ground ginger, 2 crushed cloves of garlic, and a heaped teaspoon of curry powder. I chopped 2 small-ish onions, mixed them in the batter and shallow fried them, turning them over when they started to look cooked on one side.