Pancakes are usually reserved for our weekend breakfasts. The ones that we all love are whole wheat and banana ones lightly spiced with cinnamon and served with a drizzle of honey. But, occasionally, on other days of the week, I also make some savoury ones which we like to have, not for breakfast, but with some light soup (usually dal), and make a light meal out of them. Huh? Pancakes for dinner ?!!!…well, why not
The pancakes that I make are almost always the crepe like English ones, where the batter is spread out to make them thinner. However, for the following avocado (can’t you see, I’m on an avocado roll ) infused pancakes, I kept the sizes smaller and slightly thicker, compared to the ones I usually make, as they proved to be quite tricky to turn over. These pancakes would also form a nice breakfast, or a snack, on their own.
This is how I made the avocado and carrot pancakes…
2 ripe avocados, halved, stoned and the flesh scooped
1 small carrot, grated
1 red onion, finely chopped
2 and 1/2 C fof whole wheat flour (atta)
1 tsp of baking powder
1 tsp salt
2 and 1/4 C milk
1/2 tsp (more or less) crushed red chillies
1 tblsp oil
1 egg, beaten
non stick spray or oil to grease
- Mix the avocados(mashing them) with the carrots, chillies,onion, flour, baking powder and salt.
- Add the milk,egg and the tblsp of oil and whisk to make a batter.
- Heat and grease (with preferably the spray) a pan over low heat.
- Add a ladle of the batter and gently spread it out with the ladle itself. Cover and cook for approximately 2 minutes.
- Lift up the pancake, and while still holding it in the spoon, grease the pan again and turn it over to cook the other side for another 2 minutes. During this time, gently press the pancake with a slotted spoon.
- Transfer to a plate covered with kitchen roll, stacking one on top of the other as more are being made.
We had ours with some dal (red lentil soup) and some mixed pickle…yummm