The Game Changers are expanding their repertoire of healthy home-cooked meals instead of simply repeating our favorites week after week. We also would like to wean off our dependency on red meat by adding more vegetarian meals to our diets. The inspiration source for this recipe mash-up is from Gordon Ramsay’s YouTube channel. If you’re a visual, hands-on person, feel free to watch his video here: Gordon Ramsay’s Spicy Pancakes. However, I realized that he doesn’t include a written recipe, only an Amazon link to buy his hardcover cookbook. So as Gordon demonstrated, I took notes and then successfully recreated the dish on my own. If you’re in the mood for comfort food with a Mexican-Indian fusion for breakfast, lunch, or even dinner, try making these Spicy Potato Pancake Wraps.
Spicy Potato Pancake Wraps
- 3-4 potatoes, sliced and boiled
- 1 Tablespoon of olive oil
- 1 onion, sliced
- 1 teaspoon of turmeric
- a pinch or two of mustard seeds
Pancake Batter Spices:
- pinch of salt
- pinch of cumin seeds
- fresh ginger root, minced
- fresh garlic, minced
- green chili or jalapeno pepper, diced
Per Pancake: (1 per person)
- 1/3 cup flour mixed with a scoop of pancake batter spices
- 1/3 cup of milk, add more if needed for a thin mixture
- 1 egg
- 1 teaspoon of olive oil
- Plain Greek Yogurt
- Fresh Cilantro, chopped
Disclaimer: When handling the pepper in meal prep, wear rubber latex gloves or you will suffer from 24+ hours of skin burn like I did! These seeds are fiery. You can also buy diced jalapeno canned in the “World Foods” aisle at your supermarket.
- Peel the skin of potatoes and slice into 1/4 inch thickness in half-moon shapes. Boil in cold water for 10-15 minutes until tender. You can also pre-cook the potatoes from an earlier meal to use in this meal.
- Heat a pan and add a few pinches of salt and cumin seeds to dry roast
- Add olive oil to your toasted cumin seeds along with the ginger, chili, and garlic.
- Then set aside in a bowl.
- In the now empty pan, add 1 Tablespoon of olive oil and a pinch or two of mustard seeds. Allow the seeds to heat up until they start to dance on the pan!
- Add sliced onions to the pan, cook until translucent
- Add 1 teaspoon of turmeric and potatoes, fold together
- Turn off heat and allow potatoes to absorb in the pan as you make the pancakes
4. Mix Pancake Batter
- In a bowl mix flour with a scoop of the batter spices (ginger, garlic, jalapeno)
- Add egg, olive oil, and milk. Stir until it is a thin mixture. Add a little more milk if it is lumpy
5. Spray a large pan with olive oil on low heat. Pour the pancake batter onto the pan and spread it out wide by rolling the pan. Allow the pancake to cook on the first side and begin prepping the second pancake in a bowl as you wait. When the pancake on heat begins to bubble up, shake the pan and flip over to cook the other side. Check for an even, lightly browned pancake and then slide onto a plate. Repeat this process for the next pancake.
6. Scoop potato filling and create a line at the top of the pancake. Roll up the pancake as if it were a burrito. Slice in half. Add the side dip into a small bowl for each person as the cooling agent.
The first time I cooked this meal, I made two pancakes for each of us and it was too much food for us to eat at a time. I modified the portions as one pancake per person that is stuffed with filling. The cilantro dip is really tasty and adds a cool flavor to complement the heat of the pancake filling. From start to finish, this meal can take a little time so I prefer to make it on the weekend for brunch. It’s worth the effort to cook these spicy pancake wraps to satisfy your cravings for a hearty mid-day meal.