Savoury pancakes with mushrooms and onions

Savoury pancakes with mushrooms and onions

Who doesn't like mildly sweet spongy pancakes all dripping with maple syrup? There weren't many pancake-serving places in Mumbai earlier so my first brunch with a stack o' pancakes was in at the IHOP in Rochester, NY.

My favourite being the multigrain pancakes, which had the grainy bits within and a choice of syrups with a bit of sweetened cream on the side...US is a place of indulgences, including pancakes. Crepe Station at Bandra in Bombay is one of our favourite breakfast destinations for the weekends.

They serve wonderful omelettes, pancakes, waffles and nowadays its raining strawberries in their menu. But unfortunately they don't serve stacks of pancakes :)

When I do them at home, I like to keep them light, texture-wise as well as calorie-wise. I had shared with you my eggless version of sweet pancakes a while ago. But not everyone like sweet stuff for breakfast.

These low fat, high fibre pancakes are the best for such people. No eggs, no butter, these pancakes can be a dieter's delight. The buttermilk makes them fluffy and the finely chopped mushrooms & onions give them a great texture, adding to the nutritional value as well.

Savoury pancakes with mushrooms and onions

Category: Breakfast, low-fat, diabetic recipes

Time taken: Under 30 minutes

Makes around 8 pancakes of 3" diameter

Source: My own recipe

Savoury pancakes with mushrooms and onionsWho doesn't like mildly sweet spongy pancakes all dripping with maple syrup? There weren't many pancake-serving places in Mumbai earlier so my first brunch with a stack o' pancakes was in at the IHOP in Rochester, NY. My favourite being the multigrain pancakes, which had the grainy bits within and a...

Summary

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    Ingredients

    Gram flour
    1 cup
    Chick pea flour or soy flour
    2 tbsps
    Baking soda
    1/2 tsp
    Baking powder
    1/2 tsp
    Finely chopped button mushrooms
    3 tbsps
    Finely chopped red onion
    3 tbsps
    Cayenne pepper
    1 tsp
    Salt or to taste
    1 tsp
    Finely chopped coriander leaves
    1 tbsp
    Yogurt / thick buttermilk
    3/4 cup
    Water to get desired consistency
    Light cooking oil
    1 tbsp
    Oil to cook pancakes
    Special equipment
    . a pancake griddle with spatula or a large non stick pan

    Steps

    1. Mix all dry ingredients in a large bowl. Make a well and add the wet ingredients with the tbsp of oil. Stir to blend well. Add a little more water if necessary to get a thick pouring consistency.
    2. Cover this batter and let it rest for 5-10 minutes.
    3. Grease a pancake griddle / non-stick pan. Pour a ladleful of batter very slowly onto the medium hot griddle. (If the batter spreads out very quickly into a thin layer, that means the consistency of the batter needs to made thicker with some more flour.).
    4. Make as many pancakes as your pan will accomodate. Drizzle a spoonful of cooking oil around the edges of the pan.
    5. As you start seeing bubbles on the sides of each pancake, give them 30 more seconds and they are ready to be turned over. Do not press them down, let them fluff up as they cook. Give the second side under a minute over a medium flame, drizzling some oil if necessary.
    6. The pancakes must be fluffy and golden brown on both sides when done.
    7. Serve hot with coriander chutney mixed in a cupful of yogurt. These also taste great with orange marmalade.

    I used a high protein gram flour provided by my nutritionist, this is a mixture of gram flour and black chick pea flour. This is rich is proteins and has a low glycemic index that keeps you filled up for longer. This flour is also excellent for diabetics

    You can also try using grated carrots and zucchini in these pancakes but take care to adjust the water added to keep the consistency of batter right

    Why these pancakes are healthy

    Uses a high fibre flour as against all purpose flour

    No sugar

    Low fat as there is no butter or egg in the batter

    These pancakes can be had with a variety of chutneys as against maple syrup or honey

    This is my submission to Meeta's Monthly Mingle - Savoury cakes

    Pancakes are 'cakes' after all! Trust she'll like them!

    Other pancakes served at Saffron Trail

    Eggless breakfast pancakes

    4 lentil pancakes

    Healthy date pancakes

    Mango pancakes

    This is one pancake I want to indulge in soon. One of the best I have come across - Ginger bread pancakes at Home Sick Texan

    Tags: Breakfast, eggless pancakes, savoury pancakes, mushroom, low fat pancakes, pancakes, healthy pancakes

    (c) Nandita Iyer 2006-2015

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