They say, ‘If your morning is awesome, you can be assured that your day will also be the same’. And what else can synonym a morning better than the word ‘breakfast’.
Believe me or not, the very word ‘breakfast’ has so many emotions and reactions attached to it. And if you are the person who is in charge of your family’s breakfast, then you can very well understand what I am talking about, when I mention emotions and the possible outcome in the form of reactions attached to the word breakfast. All the more, if you are a working mom then there is an addition to the criteria, which is weekday breakfast and weekend breakfast.
However, the criteria or the types of breakfast, whatever you call it does not end here. Thanks to the advent of global influence and the more awared generation, the world of breakfast is growing bigger and bigger. From Aloo Paratha to Dosa, to Poached Egg, to Omelette, the list is endless.
Now going back to the emotions and the reactions attached with breakfast, although overall positive, but, the emotions and reactions derived from having an Aloo Ka Paratha is very different from having a plate of Poha, and similarly the emotions and reactions derived from a plate of Poha will be different from having Sambar Vadas dipped in coconut chutney.
Whatever may be the case. To bring out something different at the breakfast table and to see the flow of emotions at every bite, while enjoying the breakfast with your family is one of the biggest joy, and somehow a sense of achievement.
With this simple objective to bring out something new at the breakfast table, especially during weekends, I have ventured into something, which I named it, ‘Egg & Vegetable Pancake’. Unlike the regular pancakes which are generally sweet, this ‘Egg & Vegetable Pancake’ is salty in taste. Hence, providing a refreshing variation from the usual fruit based sweet pancakes.
What else then! Let’s refresh our taste-buds with the new definition of pancakes…
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Recipe: Egg & Vegetable Pan Cakes
Preparation Time: 25 minutes Cooking Time: 35 Minutes Yield: 10 – 11 Pancakes Equipment used: A skillet pan, a turner, a mixing bowl
Ingredients:
- 1 cup all-purpose flour
- ¼ teaspoon baking powder
- 1 egg
- 1 & ½ cup milk
- 1 grated carrot
- 1 chopped tomato
- 1 chopped onion
- 8-10 chopped garlic cloves
- ¼ cup chopped dil leaves
- ¼ cup and 1 table spoon vegetable oil
- 1 teaspoon salt
- ¼ teaspoon garam masala powder
Method:
- Chop and grate the vegetables as per the Ingredient list mentioned above, and keep them ready in a mixing bowl
- Add egg, milk, all-purpose flour and baking powder to the vegetables and mix them well
- Add salt and garam masala powder to the above mix
- Heat a skillet pan and add 1 tablespoon oil into the pan
- Scoop around ¼ cup batter into the pan and spread it evenly
- Flip the pan cake, once the bubbles form and cook the other side till the pan cake turns golden brown
- Remove from heat, once the pancake is completely cooked
- From second pancake on-wards, scoop the batter into the pan, spread the batter, followed by adding little oil with a spoon around the batter (from 1/4 cup oil kept aside)
- Once the bubbles form, flip the pan cake and again add little oil around the pan cake
- Remove from heat once the pan cake is completely cooked (following the same process of Step 6 & 7)
- For the rest of the batter, repeat the process from Step 8 onwards
Keep the vegetables ready as per the instruction.
Add egg to the chopped vegetables.
Add milk to the above mix.
Add all-purpose flour, baking powder, salt and garam masala powder.
Mix the ingredients properly.
Add 1 tablespoon oil into a hot pan and scoop 1/4 cup batter once the oil is hot.
Cook the pan cake for a while. Flip it once bubbles are formed.
Cook the other side till pancake turns golden brown.
From second pancake onwards, scoop the batter into the pan, followed by adding little oil with a spoon around the batter
Flip the pan cake, followed by adding little oil around the pan cake and cook for a while. Repeat the process for the rest of the batter.
Tips:
- To avoid burning eyes, soak the onion with water and refrigerate for atleast 15 minutes
- Cook the pancakes on low flame, in case you are using non-stick pan
- The left-over oil can be re-used
- You may use more vegetables like spring onion, bel pepper and beet root to add more flavor and colour
- Avoid oil with strong fragrance like mustard oil or coconut oil
