Grab you griddles, whip out your whisks and make your weekends special with pancakes!
Pancake. Photo: Wikimedia Commons
Chennai: Much like many other Indian families, we love to start our day with some savoury breakfast. A plate of soft parathas with curd, fluffy idlis with coconut chutney, upma or adai paired with vegetable gotsu make everyone happy on a breakfast table.
But nothing screams ‘Sunday’ like a hearty breakfast of pancakes for us. Pancakes are one of the best things ever happened to breakfast, second only to my aloo parathas!
It doesn’t get better than a serving of delicate pancakes filled with fresh vegetables in morning.
Pancakes are light and fluffy flat cakes which are traditionally served sweet with honey or fruit preserve. My children love the sweet version of pancakes served with fruit compote, but I prefer a savoury pancake.
Homemade pancakes are healthy, nutritionally balanced and every recipe can be easily customised to suit an individual’s needs. They are simple to make at home and you only need a few ingredients to whip up a delicious breakfast in 15 minutes.
So, grab you griddles, whip out your whisks and make your weekends special with pancakes!
Sanjeeta is a food blogger, food stylist and can be reached at sklitebite@yahoo.in
Vegetable Pancakes
Ingredients
l 1 cup grated carrot and zucchini
l 1 cup chickpea flour (besan)
l 1/4 cup rice flour
l 1/2 cup curd
l 1/2 tsp. pepper powder
l 1/4 tsp.baking soda
l 1/4 tsp. salt
l Oil for shallow frying
Method
l In a large bowl, mix together grated carrot, zucchini and curd.
l Add chickpea flour, rice flour, salt, baking powder, pepper powder and whisk with a fork to combine all the ingredients.
l Heat a frying pan or tawa and drop a ladleful of pancake batter on it.
l Drizzle a few drops of oil around it and cook for 2-3 minutes on each side, flipping once until it turn golden brown.
l Remove and serve these healthy pancakes with yogurt, tomato sauce or chutney of your choice.
Multi Millet Pancakes
Ingredients
(makes 10 to 12 pancakes)
l1 cup mixed whole millet
l 1/2 cup yogurt
l 1/4 cup grated carrot and broccoli
l 2-3 tbsp. vegetable oil
l 1 tbsp. sesame seeds
l 1 tsp. black pepper powder
l 1/2 tsp. grated ginger
l 1/2 tsp. baking powder
l salt to taste
l Water to soak millet
Method
l I have used a combination of three millets (sorghum, kodo and Pearl millet) and barley in this recipe. Wash and soak all millets in clean water overnight.
l Peel and grate one carrot, a small piece of ginger and a few florets of broccoli.
l Drain the water and grind the millet with yogurt into a fine batter. Add a little water if you feel the batter is too thick. The batter should be of pouring consistency.
l Take out the millet batter in a large bowl, add pepper powder, grated ginger, salt and combine well.
l Heat a griddle, pour a ladle of millet batter on it and drizzle a few drops of oil around the pan cake. Add grated carrot, broccoli and sesame seeds over the pan cake and cook for 1-2 minutes on medium heat.
l Flip the pan cake and cook the other side also for a minute. Make all the pan cakes in the same way.
l Serve the pancakes with herbed cottage cheese spread, green mint-coriander chutney or chilled raita.
( Source : dc )
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