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.
Recipe for Savoury multigrain yeast pancakes
Serves 4 people, number of pancakes depends on the thickness and size