Sunday, April 29, 2012

Savory Oat Pancakes

When I hear of pancakes, the first things that come to mind is a stack of American pancakes with a good drizzle of honey or a typical Goan Coconut Pancake or usually something sweet. However, today's post is about pancakes made using oats which is savory and is a wonderful snack that you can have for breakfast or even in the evening with a cup of tea.

Typically, these pancakes are supposed to be spread as thin as you possibly can so that they crisp up. This was my first time with them so I didn't manage to get all of them as thin as I'd have liked, but they were really tasty, so I won't complain. Also, they are supposed to be round, and clearly mine weren't. But that is something I need to try and perfect in the next attempts. These were really good with some coconut chutney.


Savory Oats Pancakes
Recipe from: Bring On The Chef In You

1 cup oats
1/4 cup rice flour
1/4 cup semolina
1 tsp cumin seeds
1 onion, finely chopped
1 small onion, kept whole
1/2 tsp crushed black pepper corns
1 green chilly, chopped fine
Salt, to taste
Enough water to make a runny batter
Oil for frying and to saute the onion

Heat a non stick pan and dry roast the oats till it turns slightly brown.

Cool and powder it in a dry grinder.

In a pan, heat a little oil maybe about a tsp. and saute the chopped onion and green chilly till the onions soften and turn slightly pinkish and keep aside.

Take the whole onion and leaving the skin on, cut it flat at the base so that it can stand. Make sure the broader part of the onion forms the base. Pierce a fork into the opposite end. This will now be used to smear the pan with oil. This lessens the amount of oil used to fry the pancakes.

In a bowl, place the powdered oats, rice flour, semolina, cumin seeds, the sauteed onions, the crushed pepper and salt and mix it up. Add enough water to make a runny batter.

Place some oil (a couple of tbsps) in a small bowl. Heat a non stick pan and using the whole onion on a fork, dip it into the bowl of oil and smear the pan with the oil. For the first pancake, make sure you smear the pan well so that the batter doesn't stick to the pan.

Pour a ladle of batter onto the pan and swirl the pan around to make sure you have a thin layer of batter on the pan. You can use the back of a spoon to help you do this if you'd like. You have to work fast while doing this. Initially you will notice a lot of holes in the pancake while pouring the batter, but swirling the pan should help this a little.

Once a few bubbles appear on the pancake, cover and let it fry. When done one one side, flip over and cook on the other side. When it has cooked to a crisp pancake, take off the pan and serve hot with some chutney.


This recipe has been linked with -
Savory Sunday
My Meatless Mondays
Mix It Up Monday
Mangia Mondays

8 comments:

  1. I like to make pancakes for dinner, rather than breakfast. This would be such a treat for a meal. Thanks for linking to My Meatless Mondays.

    ReplyDelete
  2. Pretty nice take on pancakes, I am also much more fond of savory kinds. I normally have a high protein lunch that involves oat bran and yogurt pancakes, but yours are much more interesting!

    ReplyDelete
  3. These look great and so healthy too! Thanks so much for sharing at Mix it up Monday :)

    ReplyDelete

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