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.

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.


  1. This is something good for everyone!

  2. Looks delicious! I think I'd take them and add some chicken, tomatoes and a few other yummies and eat like a sandwich!

  3. I can definitely see using these the same way one would use naan and making them for a curry dish. Sounds delicious!

  4. Ooooh that's a spicy breakfast... I like it! :)

  5. I am sure these pancakes will be great stuffed with some gyros meat and lettuce. Or topped like a pizza with sausages and cheese!

  6. When I first saw the title I was a bit dubious, but reading on, I felt my mouth starting to water and now I MUST try these. They sound so heavenly. I think just a bit of Greek yogurt spread in there would be enough. I'd hate to lose the flavor of the pancake to anything else I'd put in it. Wow.

  7. I too prefer the savoury ones compared to the sweeter versions. This is also very healthy.

  8. Masala Pancakes can be prepared in less than 15 minutes. It's looking very delicious and I am Feeling very hungry after seen this Masala Pancakes.
    Cheap Escorts

  9. Not a big fan of sweet pancakes: that masala addition sounds great!

  10. Koreans love savory pancakes, too. They will make them with various additions including kimchi, green onions and shrimp.

  11. Great pancakes. Im sure my husband would love them :)

  12. Love the recipe....never made pancakes that isn't filled with the coconut-sugar mix. Never thought to make it savory. But i love savory & prefer it to sweet. Quick question though. Is there a way to not make the edges curl up when frying or is that just what happened to me you think?

    1. Glad you liked the pancakes. :) Regarding your question... maybe try lowering the heat on your pan... if you have too much grease and the heat high the edges will crisp up. Also check the thickness of your batter. If the batter is too thin it will be more crepe like and curl up on the edges. Hope that helps. :)


Please leave a comment, we love to hear from you....