Savory Indian Pancakes
Prep Time:
10 Minutes
Cook Time:
5 Minutes
Total Time:
25 Minutes
Servings: 6
Switch to spicy and delicious pan cooked savoury pancakes loaded with spices and chopped onion and coriander leaves.
Ingredient List
Ingredient
Weight
| Betty Crocker Pancake Mix | 1 cup |
| Milk | ¾ cup |
| 1 egg or ¼ cup of yoghurt | |
| Melted butter/oil (as per preference) | 2 tbsp |
| Freshly ground Black pepper | ¼ tsp |
| Onion, chopped finely | 1 medium size |
| Coriander leaves, chopped finely | 1 handful |
| Ginger, grated | ½ inch |
Recipe Made with
Preparation
- To prepare the pancake batter take a medium sized bowl and mix 1 cup of Betty Crocker Pancake Mix, with ¾ cup milk and 2 tablespoons melted butter/oil as preferred. Blend these ingredients together.
- In a separate bowl beat the egg. Add it to the bowl of pancake mix. If using yoghurt as an alternative, add ¼ cup into the mixture and blend well.
- Make sure there are no lumps formed while blending the mixture together. The batter must be of a medium consistency.
- Chop the onion finely and add it to the batter along with a handful of finely chopped coriander leaves, ½ inch ginger grated and ½ teaspoon pepper.
- Mix it well to assimilate into the batter.
- Heat a pan on medium flame and add ¼ cup of batter to form a medium sized pancake.
- Cook the pancake for about 2 to 3 minutes or until it is bubbly on the top and dry around the edges. Flip on the other side and cook for about 2 or 3 minutes more until the pancake is light golden brown around the edges.
Recipe Tips
- One Egg can be substituted with a ¼ cup of plain yoghurt set at room temperature. It can be a great substitute as a vegetarian option in the pancake mix.
