Masala Pancakes

My kids and husband love American style pancakes with maple syrup.  But if you gave me a choice of eating a sweet breakfast or a savory breakfast, I would pick the savory breakfast every time.   So I decided to make a pancake that was tailored to my taste.  This savory pancake packs a spicy punch and can be eaten at any time of the day.



Ingredients: 
2 cups of flour (see note)
2 eggs
2 cups cool water (see note)
1 cup milk (any fat level)
salt to taste (see note)
1 medium onion diced
2 serrano/jalapeno chilies diced
1 tsp cumin seed

1 tsp mustard seed
10-20 curry leaves torn
1 tsp red chili flakes (or to taste)
2 cloves of garlic
1 Tbs of grated fresh ginger
1 tsp garam masala
1/4 tsp turmeric

Notes:  
Flour-  you can use all purpose flour, Indian Whole Wheat flour that is used for chapati making, or even Bisquick if you like.  It all depends on your taste.  I used the Indian Whole Wheat flour.
Salt-  You will need to salt the dish to taste.  I suggest after you make your batter you make a mini pancake and taste for salt then adjust accordingly.
Water- You can add the 2 cups of water for a thicker style pancake.  If you want a lighter more "crepe" like pancake add a little more water (about 1/2 a cup).  You can play around with the thickness and texture by adjusting the water.  

To Make the Batter:
Mix the flour of your choice, salt, water, milk and eggs well.  Set the Pancake batter aside until later.

To Make the Masala: 


Heat a pan with 1Tbs of canola oil on medium heat.  Add the mustard seeds, cumin seeds and curry leaves first.  Allow the seeds to fry and become fragrant for a 45seconds.







Then add your onions, chilies, garlic, ginger and salt. Fry for about 3-4 minutes or until the onions begin to brown.








Then add your dry spices of chilies, turmeric and gram masala.  Fry for another 1 minute.  Turn stove off and allow masala mixture to cool down.






Making the Masala Pancakes:


Add the masala mixture to the pancake batter and mix well.








Heat a non-stick griddle on medium heat.  Add a drop of canola oil and smear it on the griddle.  Use a ladle and add 1-2 spoonfuls of the masala batter and use the back of the ladle to even the pancake out.



Note: Oil the griddle between each pancake.




Allow the pancake to cook on the first side for 2-3 minutes and flip over and cook for another 1-2 minutes.  Set aside and continue making as many pancakes as you like with the batter.  You can store the leftover batter in an airtight container for 3-5 days.  This batch should make you about 10-12 large pancakes.



Enjoy the pancakes with any curries or even plain with some butter.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Post Title

→

Masala Pancakes

Post URL

→

https://jessica-dorrell-pictures.blogspot.com/2011/06/masala-pancakes.html

Visit Jessica Dorrell for Daily Updated Wedding Dresses Collection