Tuesday, 12 February 2013

Savoury Carrot Pancakes !

Made n Enjoyed
Hello readers,

A mother was preparing pancakes for her sons, Kevin 5, and Ryan 3.
The boys began to argue over who would get the first pancake.

The mother saw the opportunity for a moral lesson.
"If Jesus were sitting here, He would say, 'Let my brother have the first pancake, I can wait'."
Kevin turned to his younger brother and said, "Ryan, you be Jesus!"

hahaha..Kevin, if I was in your place, I woud've done the same :) Pancake such a treat, all at the dining table are eagerly waiting to get stuck into the first one ! As you inhale sweet soft warm aroma and every sensation of comfort you can feel.



Most of the times people prefer their pancakes with sweet filling , but let me tell you savoury fillling or savoury pancakes are tasty and sumptious...My family love both flavours, so for me everything becomes so easier. I prepared Riccotta and Cinnamon pancakes few days back, so today I thought of making savoury one, with Indian touch. Awesome !!



You will need:-
  • 3-4 medium sized carrots washed peeled and grated
  • 2 cup besan - Chick pea flour
  • 1/2 cup semolina
  • 1 medium onion finely chopped
  • 1 tbsp garlic paste
  • 2 tbsp ginger and green chilli paste
  • 1/2 tsp freshly ground black pepper
  • Salt to taste
  • 2 tbsp fresh chopped coriander
  • 1/2 tsp fruit salt ( eno)
  • 1/2 tsp turmeic powder
  • 1 tsp red chilli powder
  • 1/4 tsp garam masala
  • Oil for shallow frying
  • 3 different sized heart shape cookie rings for Heart shape pancakes.
Method:- (For heart shaped Pancakes see Note)
Place all the ingredients in a big bowl except oil and combine everything with little water.
Leave it aside for 10-12 minutes and mix well. Check the seasoning.
Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and set over a lowish heat. When very hot, stir the batter and pour about one small ladalful on to the centre of the pan.
Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make an round small pancake.
Cook for 2-3 minutes or until the pancake is reddish-brown at the bottom.
Dribble another tsp of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden.
Remove from the heat and they are ready to eat. Repeat with the remaining batter. Always remember to stir the batter before you use it. (leftover batter may be covered, refrigerated and re-used).

Note :- I've used heart shaped cookie rings to prepare my pancakes.
It does take little longer to prepare, if you have patience for it then go ahead .
Place a cookie ring on a hot frying pan, pour little batter into that ring. Keep heat very low.
Leave the ring till you can see batter leaves moisture from the pancake, gently lift the cookie ring, u can see heart shaped pancake, gently flip over to the other side. Cook till both sides are cooked evenly.

Linking this to my own event Flippin' Good and Celebrate - Love guest host by Archana , event by ME


9 comments:

  1. yummilicious and lip smacking awesome pancakes.

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  2. Looks so yum....super clicks tooo..

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  3. Interesting Pan Cake... Healthy too. Kids Fav too. Looks yummy.

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  4. Am in love with the carrots click...seriously awesome dear

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  5. Yummy pancakes dear, luvly clicks.

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  6. Wow lovely recipe! This is going to be our weekend breakfast
    Thanks for sharing :)

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  7. Wow What a delicious pancake. Love the cookie ring idea. Will try it when I have the time and patience.. Thanks for linking

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