Wheat Pancakes – Basic recipe, Variation of herbs & spices
Servings: 3-4 pancakes
- 1 cup of wholewheat or chapatti flour
- ¾ cup of water
- pinch of salt
- pinch of black pepper
- A small handful of finely chopped herbs, eg. coriander, mint, parsley, chives, etc.
- ¼ tsp carom
- ½ tsp. of finely grated ginger
- 4 tablespoons of cold pressed oil
Put the flour into a bowl. Pour a little water at a time and mix well into a paste-like consistency. Keep adding a little water at a time until the mixture resembles a thick batter. The batter should not be too thick or too thin. Once the batter is ready, add the herbs and salt ( Herbs are optional and not necessary if you want a sweet pancake)
Put the griddle on a medium heat. When warm, put a tablespoon of oil on it and spread all over the griddle with a wooden spatula.
Once the oil has been spread, take a large spoonful of the batter and pour into the centre of the griddle. Spread the batter outwards from the centre with a large spoon or ladle using light circular strokes. After a minute or two, pour some oil on the top and edges of the pancake. When bubbles appear start to loosen the pancake with a spatula and flip it over. One side should be nice and brown now. Cook the remaining side for a few more minutes then remove from the griddle. Serve hot off the stove or wrap in a cloth and put into an insulated box
Other Pancake variations
Follow the procedure above
Mung Dahl – grind yellow mung dahl into a thick smooth paste and then add water till pancake consistency has been obtained.
Chickpea flour – same procedure as wheat pancakes but do add the herbs and spices as well as a ¼ tsp hing and ¼tsp carom as chickpeas can cause bloating.
Brown/white Rice pancake –same as mung dahl and chickpea pancakes
Variation of herbs and spices
These can be varied according to seasonal availability
For a sweet pancake – use rice or wheat and top with maple syrup or other sweetner apart from honey before serving
Experiment with other grains such as quinoa and millet and oats