While at home we call it dosa, dosai, this disc-shaped dish is a worldwide phenomenon and its name differs from one cuisine to another. Italian cuisine has its version of crepe known as ‘crespelles’, the Russians binge on ‘blinis’, and a Hungarian’s favourite dessert comprises ‘palacsintas’ topped with raspberries. The only thing that connects these dishes is a common cooking principle. A thin flat round bread prepared from a batter and cooked on a hot griddle or frying pan and topped with fillings.
A pancake is probably the easiest to do in the category of light bites and tastiest too. It will remind you of bread but has a smoother, lighter texture and can be had with various toppings. While pancake recipes vary, the basic ingredients are the same – flour, egg and milk. Most pancakes are enjoyed as dessert, but for health enthusiasts, there are whole grain, bajra, millet, multi grain, nachni flour pancakes that can be made healthier with vegetables like broccoli, carrot, beans, sweet potato etc. A good way to enjoy crepes and pancakes is to merge Indian and Western flavours. Top your crepe with a variety of Indian stuffings like grated coconut, tomato, green chutney or serve Indian uttapam and appams with ratatouille and ragouts.
Spring Onion Pancake
Ingredients
1.5 cups semolina (rava)
3/4 cup fresh curd
1 cup finely chopped spring onion
1tbsp finely chopped green chillies
Salt to taste
1tsp fruit salt
Oil for cooking
Method
Combine semolina, curd and one cup of water in a mixing bowl and allow it to soak for 30-40 minutes. Add spring onions, green chillies, salt and mix well. Just before making the pancake, add fruit salt and one tablespoon of water to the batter. When the bubbles form, mix gently and add one teaspoon of oil to the mix. Heat a non-stick pan or a griddle greased with some oil over medium heat. Pour about one-and-a-half teaspoon of batter and spread it lightly. Cook using a little oil, till they turn crisp and golden brown on both the sides. Repeat procedure with the remaining batter. Serve with a chutney of your choice.
Spicy Pancake
Ingredients
1.5 cups chickpea flour (besan)
1-1.5 cups water
2tsp rava
1 green chilli chopped
1/4 cup chopped coriander
1 onion finely chopped
1tsp ginger garlic paste
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp kitchen king masala
Salt to taste
Oil for cooking
Method
In a large mixing bowl, combine the besan, rava, onions, coriander, spices, ginger garlic paste and salt with water and mix to form a smooth batter without lumps. Set aside for 1-2 hours. Heat a non-stick griddle with a drizzle of oil. Reduce the heat to medium. Using a ladle, spoon one helping of batter into the centre of the griddle, swirling it into an even circle. Cook on both sides using a little oil till it turns crisp. Serve with green chutney.
Banana Honey Pancake
Ingredients
100gms all purpose flour or maida
1 ripe banana mashed
1tsp baking powder
Pinch of salt
1tsp cardamom powder
1egg beaten
3tbsp sugar
100ml milk
Vanilla essence
1tsp butter
Oil for cooking
Honey for garnishing
A few pieces of sliced banana for garnishing
Method
Combine flour, sugar, cardamom powder and baking powder in a bowl. In another bowl, mix milk, beaten egg, mashed banana, butter and vanilla essence. Stir flour mixture into the banana mixture and mix well. Heat a non-stick griddle over medium heat and brush it with oil. Pour two tablespoons of batter and cook till pancake is golden and brown on both sides. Serve garnished with banana slices and honey.
