To be perfectly honest, I was in two minds as to whether to post this recipe. I mean, it is not the prettiest looking pancake on the block, is it?! But then I reckoned that since my blog readers don’t judge a book by its cover, they may be interested in it ;-).
Maybe the fact that this is a “rescue” recipe accounts (a wee bit?) for its appearance. By rescue I mean that I had started off with one goal but circumstances led me down another path!
My original idea was to let dough made of wheat flour ferment for 24 hours and use this as a base for a savoury pancake. After all, fermented food is good for you. Unfortunately – given the current cool climate – the fermentation process didn’t happen as I had planned. Or it may have after a couple of days but I didn’t have the patience.
this is where the “rescue” part of the recipe enters the picture
I added some yoghurt and let the batter sit for 4-5 hours to get that right level of piquancy.
Fortunately, the end result was surprisingly delicious. A lesson in not to judge a book by its cover!
The following makes 2 pancakes.
3/4 Cup wheat flour
2 Tablespoons ragi flour
2 Tablespoons quick cooking oats
Head of half a cauliflower (along with stem and leaves if fresh)
250 Grams plain yoghurt
2-3 Green chillies
One tablespoon minced ginger
1 Teaspoon turmeric powder
One tablespoon oil
Salt to taste
- First, we need to make the dough. For this, take the wheat flour, add water and make a soft dough. To check if it is soft enough, press your fingers on it. If you see deep depressions, you know it is the right softness.
- Cover and place it in a warm, dark place for 24 hours.
- After this time, if the dough is fermented, it should rise and you will see it break apart a bit.
- Now, we need to prep the batter.
- Finely grate the carrots.
- Put the cauliflower (along with stem and leaves, if using) in a food process and mince finely.
- Finely chop the onions.
- Finely chop the green chillies.
- Whisk the yoghurt and add some water to it. Now add this yoghurt-water mixture to the dough and make a paste. You may need to use your hand for this if it doesn’t mix well with a spoon.
- Make sure the batter is a bit runny.
- Now – to the batter- add the cauliflower, carrots, onions, chillies, ginger, ragi flour, oats and salt to taste.
- Give it a good stir and let it sit for 4-5 hours.
- When you are ready to cook the pancakes, heat a non-stick frying pan (with a lid).
- Once the pan is hot, pour a cup full of batter in the centre of the pan. You will notice that the batter spreads around the pan by itself. Drizzle a bit of oil around the edges.
- Lower the flame and cover with the lid. Let it cook for 20 minutes.
- After the given time, uncover and loosen the pancake with a spatula. If it comes off the base easily, you know that the under side is done. If not, cover and cook for a few more minutes.
- Once cooked, flip over and cook the other side (uncovered) for 10-15 minutes.
- Remove to a plate and do the same with the remaining batter.
- Since the batter is a bit runny, the pancake will turn out thin (more like a crepe as you can see below).
- The pancake is very delicate so flip over very carefully.
- You can substitute carrots with another vegetable like grated cabbage, courgette or horseradish.
- You can use broccoli instead of cauliflower.
- If the dough ferments well, you can omit the yoghurt.