Dosa Pancakes

• 1 cup (120gm/8oz) spelt flour¹
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp curry powder
• 1/2 cup (125ml/4oz) almond milk
• 3/4 cup (175ml/6oz) water
• oil or 
cooking spray, as needed

Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.

Heat a lightly-oiled nonstick 10" skillet over medium-high heat. Ladle about 1/4 cup² of batter into the pan and swirl to create a round, thin crepe. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes between 6 to 8 pancakes.

Notes:

1. My plans for the future: Exchange spelt for buckwheat or dark rye flour, almond milk for regular milk, add one egg. I'd also add very thinly sliced green onions.
2. The original recipe called for about 2 tbsp of batter, which was way too thin for my pan. I think the author was using an 8" pan. The key here is to use just enough to make a flippable, thin crepe.