Monday, 17 August 2015

Multi-grain pancake

As though getting through Monday mornings weren't hard enough, a pesky question gets louder and louder as the a.m. hours end.

What's for lunch?

One part of me usually wants to eat my way through the top shelf of the refrigerator, where things like cheese and chocolate lounge invitingly). Another wants to restore sanity and good eating habits after an indulgent weekend. And a host of people (by just existing, with their deadlines) unknowingly push me into wanting to skip lunch and finish work instead.

I think I had a win-win today. My multigrain pancakes have a mix of flours (I used rice flour, wholewheat flour and millet flour today) that take minutes to beat into a batter, and even less time to cook. A few chopped veggies and a spoonful of leftover yellow pepper chutney made a piquant  filling, and I was back at my desk, in record time. In fact, I saved so much time that I am now writing this post with a clear conscience!


The batter
1/3 cup rice flour
1/3 cup wholewheat flour
1/3 cup finger millet flour
A handful of chopped coriander
1 egg
Salt to taste

A chopped cucumber
A chopped tomato
Yellow pepper chutney
A few leaves of parsley


Beat all the batter ingredients with enough water to achieve the consistency of pancake batter.

Pour out 1/3rd of a cup of batter on a hot lightly greased griddle. Use a large spoon to spread the batter out in a circular motion. This makes a pretty pattern AND thins out the pancake, which also helps it get crisper on the griddle.

Flip the pancake over when the edges start looking dry and the underside is golden brown.

Turn down the heat and cook the other side.

That's it.

Fill with the filling ingredients and eat quickly - this pancake tends to turn soggy quite fast!


You could use any mix of flours or, even a bit of semolina or coarse corn meal if that's what you have at home. If you do use semolina, you need to let the batter rest for 10 minutes to help it soften a bit.

If you'd like to avoid the egg, do remember to use a bit of chickpea flour instead. This helps hold the pancake together. And at the risk of a mini-ramble, chickpea flour goes beautifully with finely chopped onions, chilli flakes and a bit of yoghurt along with water, and oops, we're onto another recipe :)

This recipe makes 5-6 pancakes, and stores well in the refrigerator.

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