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 onions
- 1 cup gram flour
- 2 tbsps chick pea flour soy flour or
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3 tbsps button mushrooms finely chopped
- 3 tbsps red onion finely chopped
- 1 tsp cayenne pepper
- 1 tsp salt or to taste
- 1 tbsp coriander leaves finely chopped
- 3/4 cup yogurt buttermilk / thick
- water to get desired consistency
- 1 tbsp cooking oil light
- 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.
- Cover this batter and let it rest for 5-10 minutes.
- 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.).
- Make as many pancakes as your pan will accomodate. Drizzle a spoonful of cooking oil around the edges of the pan.
- 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.
- The pancakes must be fluffy and golden brown on both sides when done.
- Serve hot with coriander chutney mixed in a cupful of yogurt. These also taste great with orange marmalade.
Have never been one for the sweet pancakes. These, however, I may very well like. And I like the idea of gram flour also. I know I can get it at my neighbourhood chakki! Will definitely try.
Yummy… I don’t like the sweet pancake + maple syrup combo all that well… this sounds great…And when she is back, she is back :), three posts this weekend? Hope you got some time to shop..
hi,like your blog…like your low fat but healthy versions…..tried yesterday your peanut sesame laddoos…too good…!will try next the handwo recipe…nextkeepup the good work.will be often here,Thats for sure..
Anita – by gram flour I mean besan, the black chick peas you can get them ground at your chakkiwala, it an extremely high fibre high protein flour when ground with its skin. You can add a spoonful to roti atta too.Sig – great then, do try this out sometime! Yeah 3 this week, if im in the mood, Im in the mood…no shopping this weekend, busy attending kiddie bday parties (friends’ kids )LOLAnon- Thanks a lot for your feedback! Hope to here abt the handwo next 🙂
Wow!! the low calorie pancakes with mushrooms and onions sounds just perfect for me!!I would love to try it out. Thanx a lot for sharing it.Do stop by my Love blog sometime!!
Nandita,Yes, Pancakes are “cakes” too I can’t argue with that. And this is such an incredible recipe I have to include it into the mingle. Glad to see you there again 😉
Hi Nandita! I love the idea of your savoury pancakes – a delicious twist on an old favourite!
Superb! It reminds me of a traditional dish we make.. called ‘dhirda’ albeit thats closer to a savoury crepe and without mushrooms.. Will go looking for some of this flour.
veggies in pancakes!? i love it!
Mushroom pancakes looks something diff and nice. Good ideaa!!
Hi Nandita, These turned out so delicious; very easy to make! I found your blog a while back and have been browsing your receipes enthusiastically. I really like the way you explain your cooking methods & ingredients, instead of only giving the recipe. It teaches beginners like me how to cook, not just how to follow recipes! Also, I love that your recipes are healthy!Thanks a alot. Looking forward to trying out more of your recipes. 🙂