Pancakes are a favourite morning breakfast and a delicious dessert. They come in a plethora of varieties that can satisfy your cravings for anything from sweet to savoury, depending on your mood. Virtually every part of India has a variety of regional pancakes to choose from, including dosa, uttapam, appam, malpua, cheela and thalipeeth. A pancake is a thin, flat cake made with flour, eggs, sugar and butter for a sweet version, or flour, salt, turmeric, onion, garlic, ginger and a combination of other spices for a spicy one. You can add healthy ingredients to make them more nutritious. Children especially love them. Check out these delicious pancake recipes that you must try for a flavourful delight. (Also read: Rice delights: 3 delicious recipes that will satisfy every rice lover’s craving )

Easy Homemade Pancake Recipes

1. Rawa Vegetable Pancake

(Recipe by Chef Sanjeev Kapoor)

Ingredients:

½ cup semolina (rawa)

3 tbsps yogurt

¼ cup grated carrots

¼ cup frozen green peas

1 small onion, chopped

1 small capsicum, chopped

2 green chillies, chopped

A pinch of sugar

Crushed black peppercorns to taste

¼ tsp red chilli powder

Salt to taste

Oil as required

Green chutney to serve

Method:

1. In a bowl, mix together semolina, yogurt, and sufficient water. Add carrots, green peas, onion, capsicum, green chillies, sugar, crushed black peppercorns, red chilli powder, and salt. Mix well and set aside 10-15 minutes.

2. Heat a non-stick tawa, pour a ladle of the prepared batter and spread it lightly to make a pancakes. Drizzle a little oil on the sides and cook for 3-4 minutes on each side.

3. Serve hot with green chutney.

2. Banana Pancake

(Recipe by Chef Tarla Dalal)

Ingredients:

¼ cup mashed banana

½ cup whole wheat flour (gehun ka atta)

1 tsp butter for greasing and cooking

For the chocolate sauce

½ cup roughly chopped chocolate

¼ cup milk

For the garnish

1 tbsp roasted almond (badam) slivers

Method:

For the pancakes

1. Combine all the ingredients along with 1 cup of water in a deep bowl and mix well using a whisk.

2. Heat a non-stick tava (griddle) and greased it using ¼ tsp of butter, pour ¼ cup of the batter on it and spread in a circular motion to make a thick pancake of 150 mm. (6″) diameter.

3. Cook the pancake on a medium flame, using a ¼ tsp of butter, till it turns golden brown in colour from both the sides.

4. Repeat steps 2 and 3 to make about 5 more pancakes. Keep aside.

For the chocolate sauce

1. Combine the chocolate and milk in a microwave-safe bowl and microwave on HIGH for 30 seconds.

2. Remove and mix well using a spoon. Keep aside.

How to proceed

1. Place each pancake on a serving plate and fold into a triangle.

2. Pour little chocolate sauce over each pancake and serve immediately garnished with almond slivers.

3. Spinach and Oats Pancake

(Recipe by Chef Sanjeev Kapoor)

Ingredients:

15-20 fresh spinach leaves

1 cup quick cooking oats

¾ cup pressed rice (poha)

2 green chillies, stemmed

½ inch ginger, roughly chopped

3 garlic cloves

2-3 tbsps fresh coriander leaves

Salt to taste

Oil for cooking

Tomato ketchup for serving

Method:

1. Take pressed rice in a colander. Add water and wash thoroughly. Set aside for 10 minutes.

2. Take spinach leaves in a grinder jar. Add oats, green chillies, ginger, garlic, coriander leaves, soaked pressed rice, ½ cup water, salt and grind to a fine paste.

3. Transfer in a bowl.

4. Heat a shallow nonstick pan. Add a ladleful of batter and spread evenly. Drizzle some oil and cook on medium heat for 2-3 minutes.

5. Flip and cook on other side for 2-3 minutes more.

6. Serve hot with tomato ketchup.