Auste and I have spent this morning rather productively: we had healthy breakfast, exercised, went to the market, enjoyed a coffee on a bench and absorbed the 5 minutes of sunshine we get in England each year. The highlight though was curry pancakes.

We also went to a shop to refill our laundry liquid, but we saw the short-tempered lady behind the counter and decided to walk a further length to another shop. She didn’t really like us last time we met her, or at least it seemed that way. Anyway.

When we got back we attempted to make this flour, butter and sugar free cake with avocado-chocolate icing. As an alternative to regular cakes, it did taste delicious. You can find the recipe on ‘Green Kitchen Stories’ blog.

After taking some photos of the cakes we got hungry so I made these quick and easy pancakes, and they were amazing!
I also made avocado salsa, which went well with these fritters.

As soon as I started writing this, I thought that it’s Shrove Tuesday in a few days, what a perfect timing! Most people forget the beautiful tradition of making pancakes, especially when you can make them sweet, savoury, fluffy, wraps, etc.


For two stacks you need:

1 can of sweetcorn, drained
100 g flour
2 eggs
50ml milk
Small bunch of coriander, chopped
Small courgette, grated
Generous tablespoon of curry powder
Oil, salt, pepper, water

Mix all of the above ingredients, adjusting the water/flour ratio – the batter should be quite thick, not runny.
Fry ladles of batter in batches in oil, on medium heat until solid and brown on each side.

For the salsa:

Mash 2 ripe avocados with one chopped tomato, pinch of chilli, salt, pepper and a squeeze of lemon. Oddly they go well with English mustard too.


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