Ser Sukh, Rice Flour Spicy Pancakes

You won’t believe how primal and rustic this recipe is! Ser Sukh is a tribal recipe from Pakistan for a quick and easy breakfast bread that has remarkable resemblance to western style pancakes, Italian pizza and Indian uttapam – only these are much simpler and quicker to make.

In 10 minutes it makes a delicious, filling and nutritious breakfast that has vegetables, eggs and complex carbohydrates in it. I came across this simple and lovely dish while reading about some traditional Pakistani recipes that are becoming extinct. Traditionally savoury, spicy pancakes are made with vegetables chopped and mixed into rice flour and eggs batter. I slice my vegetables and decorate them on top to give these pancakes an interesting, pizza-like-look for the kids.

Using rice flour as base, you can create a variety of gluten free and dairy free pancakes this way. Experiment with sweet and savoury ingredients; chop and mix vegetables, mushrooms, fruits, dried fruits, herbs and spices to make your own version of Ser Sukh.

Other than breakfast, these are perfect for school/office lunchbox or for anytime snack. Serve with a salad to make a light lunch.

1 cup white or brown rice flour
2 eggs or 1/2 cup gram flour
A pinch baking soda
salt to taste
1/2 teaspoon red chilli flakes
1/2 teaspoon cumin seeds
1/4 cup chopped coriander or mint
1 green bell pepper
1 tomato
1 tablespoon olive or sunflower oil
1/2 cup paneer, cottage or goat cheese
1/2 cup tomato or chilli garlic sauce

Mix rice flour, soda, salt, red chilli flakes and cumin in a bowl.

Add eggs, mix thoroughly.

Add water gradually to the batter, almost 3/4 cup to get the consistency like pancake batter.

Cut the tops off tomato and bell pepper. Scoop out seeds from bell pepper and pulp from tomato. Cut them into thin round slices.

Lightly grease a small frying pan or griddle and heat it over medium low heat. Once the pan is hot. Pour in 3-4 serving spoons of the batter. Rotate the pan to spread it out in a circle.

While one side is cooking, place two slices of tomato and two of bell pepper over the top. Press them a little into the pancake with the spatula. One side takes around 2 minutes cooking.

Flip and cook the side with tomatoes and bell peppers for another 2 minutes or till it’s golden.

Repeat with the rest of the batter. Oil the pan lightly before you pour in batter for each new pancake.

Serve hot, topped with paneer, cottage or goat cheese and doused with your favourite sauces and pickles.

Makes 4 pancakes

Serves 2