East India Company Recipe

Make the Pancake Batter

In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. In another bowl, combine the non-dairy milk, maple syrup, and vanilla extract. Gradually stir the wet ingredients into the dry ingredients until just combined. Do not overmix; a few lumps are okay.

Cook the Pancakes

Heat a non-stick skillet over medium heat. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 3-4 minutes. Flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.

Prepare the Pineapple

In a small saucepan over medium heat, combine diced pineapple, brown sugar, and cinnamon. Stir occasionally and cook until the pineapple is heated through and the sugar has dissolved, about 5-7 minutes. Remove from heat and set aside.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add sliced onion and bell pepper, and sauté until softened, about 5 minutes. Add cubed tofu and cook until golden brown, about 5-7 more minutes. Season with salt and pepper to taste.

Make the Coconut Lemon Curry

In a saucepan, combine coconut milk, lemon juice, and curry powder. Bring to a simmer over medium heat, stirring continuously. Cook for about 5-10 minutes until the sauce thickens slightly. Stir in chopped green onions just before serving.

Assemble the Dish

On a serving plate, stack the pancakes. Top with the sautéed vegetables and a generous spoonful of the coconut lemon curry. Finally, add the warmed pineapple topping and garnish with fresh arugula.