Savoury multigrain yeast pancakes

Savoury multigrain yeast pancakes

A recipe for savoury multigrain yeast pancakes 

When yeast is used in pancake batter, it does away with the need for eggs, milk or baking powder. Kerala cuisine regularly uses yeast to make a variety of aapams.

These savoury pancakes made from a mix of flours, can be made savoury or sweet. Since we are more the savoury breakfast kinds, I have used onions, green chillies and salt. You could easily replace this with brown sugar or jaggery and serve the pancakes with fruit compote or maple syrup.

Feel free to use up any flour you have. Sometimes, we have a little bit of a variety of flours left over. This is a great way to clean up the flours in your pantry. I would like to try this out with ragi and buckwheat flour along with the rice and whole wheat flour.

Savoury multigrain yeast pancakes

Recipe for Savoury multigrain yeast pancakes

Serves 4 people, number of pancakes depends on the thickness and size

Savoury multigrain yeast pancakesA recipe for savoury multigrain yeast pancakes When yeast is used in pancake batter, it does away with the need for eggs, milk or baking powder. Kerala cuisine regularly uses yeast to make a variety of aapams. These savoury pancakes made from a mix of flours, can be made savoury or sweet. Since we a...

Summary

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  • Coursebreakfast
  • Cuisineamerican
  • Yield4 servings 4 serving
  • Cooking Time10 minutesPT0H10M
  • Preparation Time1 hourPT1H0M
  • Total Time1 hour, 10 minutesPT1H10M
  • Passive Time1 hour

Ingredients

Cornmeal
1/2 cup
Chick pea flour
1/2 cup
Rice flour
1/2 cup
Whole wheat flour
1/2 cup
Water (plus some more to adjust consistency)
1 1/2 cups
Instant dry yeast
1 1/2 tsps
Sugar
1 tsp
Salt
1 tsp
Onion sliced thin
1
Green chillies
2
Oil to cook pancakes

Steps

  1. Mix all the flours and salt in a large bowl with a fitting lit.
  2. In a smaller bowl place the yeast with 1/2 cup hand-hot water and 1 tsp sugar. Cover and keep aside for 10 minutes until frothy and bubbling.
  3. Pour this activated yeast with another cup of water in the bowl with dry ingredients.
  4. Add the finely chopped chillies and sliced onions. Mix well and cover with a fitting lid. Keep aside for upto 1 hour, till the batter is risen and bubbly.
  5. Heat a greased non-stick or cast iron skillet over medium flame. Before the skillet gets very hot, pour a ladle full of batter and let it spread naturally. Do not spread out thinly with the ladle. Use a few drops of oil around the edges if necessary. Wait for 30 seconds to a minute until there are holes around the edges. Flip over and cook for another 30 seconds to a minute until the pancake is well cooked and golden brown.
  6. Serve hot with coriander-mint chutney or as it is.

Tasting notes: The pancakes were absolutely spongy and soft, and melted in the mouth, despite no butter, eggs or milk in the batter. That is the magic of yeast. I would love to try out a sweeter version of them with some chopped dried fruits, when I have friends for breakfast.

More pancakes, crepes and dosas on Saffron Trail.

Mango pancakes.

Breakfast pancakes.

Onion Rava Dosai.

Savoury pancakes with mushrooms and onions.

Four lentil pancake (Adai).

Healthy date pancakes.

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