Monday, June 27, 2011

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.

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

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.

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