Pancakes are popular all over the world. A starch-based batter with milk and egg is used to prepare a thin, flat cake on hot griddle or frying pan. Sweet pancakes accompanied with jam, nutella, whipped cream or a scoop of ice cream can make lip smacking desserts. Whereas a large, round, savoury pancake with cheese, bacon or vegetables can be served as a full fledged meal. In fact, the best pan cake I ever had, was during my stay in Holland. It was very thin, loaded with cheese and bacons.
However today’s recipe is of a simple savoury pancake with a few handful vegetables and cheese. It can be made into a tasty breakfast and prepared quick without much fuss.
Ingredients to serve 2 :
- Plain flour – 3 tbspoon
- Large egg – 2
- Milk – ½ cup
- Onion – 1 (small)
- Capsicum – 1 (small)
- Tomato – ½ (medium size)
- Grated cheese – 4-5 tbspoon
- Salt to taste
- Black pepper powder – ½ teaspoon
- Cooking oil – 2 tbspoon
Finely chop the onion, capsicum and tomato. Keep them aside.
Take the flour in a bowl. Break the eggs into it and whisk well to make a paste. Then add milk, little at a time, to make a lump free thin batter. Season the batter with salt and black pepper powder.
Now add the chopped veggies into the batter and mix well.
Now spread 1 tbspoon of oil on a tawa or flat frying pan and let it become hot over medium flame. A brush can also be used to grease the pan.
Spread half of the batter mixture on the pan and give the pan cake a circular shape. Let it cook for 1-2 minutes. When the pan cake starts leaving the pan from its edges, flip it and cook the other side for 1-2 minutes.
Flip the pan cake once more and spread half of the grated cheese over it.
Put the flame on low and let the cheese melt.
Transfer the pan cake on a plate and serve hot.
Make another one using the remaining batter mixture.