Our Hyderabad-based Foodie, Sarika, shares the recipe for yummy and wholesome, Indian pancakes, in the weekly column, exclusively in Different Truths.

“Breakfast like a king, lunch like a prince and dine like a pauper,” is a well-known adage that I religiously follow. For me, breakfast is the mother of all meals, so I hardly skip my breakfast and also make sure both son and dad should also start their day with a proper breakfast.

Eating a nutritious and wholesome breakfast sets the tone for the day, and helps us to be on our toes throughout the day.  These days, breakfasts are mostly cereal, bread, bacon, sausages, eggs, milk, and some nuts and fruits. But I try to prepare a little differently on weekends, like paratha, puri-sabzi, dosa, and idli – mostly Indian traditional breakfasts, to change the trend.

Today, I am going to share a savoury pancake recipe. It is one of my favourites from my mother’s recipe. I still remember during our childhood days when my uncles, cousins visited us, they always highly appreciate this pancake, and Maa was happily sweating and flipping one after another and serving them with a big smile. That smile showed her satisfaction after feeding them.

I also prepare this for my family; thankfully, they show their love for it. It is a wholesome meal filled with the goodness of eggs and milk. It can be both sweet and savoury, but I like the savoury one. Somehow, it also looks quite like a French omelette. We call it Indian pancake. Indian pancakes are very versatile, you can also add rice flour, lentil flour or as you like…if you compare them with Western pancakes it is a bit different but they belong to the same family.

Here is the recipe:

Prep time-15minutes                                                                    Cooking time- 10 to 15 minutes

Level-easy

Ingredients:

• Eggs: 3
• Milk: 1 cup
• All-purpose flour: 1 cup
• Baking powder: 1 tsp (optional)
• Salt: 2 tsp
• Sugar: ½ tsp
• 1 cup cilantro, chopped
• ½ cup onion, chopped
• 2 green chilli, chopped
• Pepper powder (according to taste)
• Oil: 1 tsp for each cake

Procedure

Heat the frying pan on medium-high heat and brush oil.

Pour about ¼ cup of batter onto the pan.

Now, keep the flame medium and cook the cake. It will take three minutes to cook one side of the pancake. Once you realise the golden brown colour on the edges flip the pancake very gently without any mess.

Serve with any dip or ketchup.

 Photos by the author.

#BreakfastCuisine #IndianPancakes #FoodForTheSoul #Recipes #EasyRecipes #FridayFoodie #DifferentTruths

Sarika Sarkar Das

A teacher, day dreamer, random experimental cook and some hit and miss photography, and at last love to call myself a full time mother.
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