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