Savoury multigrain yeast pancakes
These savoury pancakes make for a quick breakfast or dinner. The key ingredient here which isn't usually used in pancakes results in soft fluffy pancakes. And that does away with the need for eggs, milk or baking powder.
Prep Time 1 hour hr
Cook Time 10 minutes mins
Total Time 2 hours hrs 10 minutes mins
Course Breakfast
Cuisine American
- 1/2 cup cornmeal
- 1/2 cup chick pea flour
- 1/2 cup rice flour
- 1/2 cup whole wheat flour
- 1 1/2 cups water (plus some more to adjust consistency)
- 1 1/2 tsps instant dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 onion sliced thin
- 2 green chillies
Mix all the flours and salt in a large bowl with a fitting lit.
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.
Pour this activated yeast with another cup of water in the bowl with dry ingredients.
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.
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.
Serve hot with coriander-mint chutney or as it is.