How to Make Wheat Flour Pancakes

Soft Vegetable Pancakes with Wheat Flour

Let’s make some healthy, delicious wheat flour vegetable pancakes, in minutes. No maida, very little oil, simple ingredients, and an easy recipe. You could also call these multigrain pancakes with vegetables. This is a quick breakfast recipe, perfect for preparing a healthy dish in minutes. And it has an awesome taste too. Certainly worth giving it a try.

Some other quick and tasty breakfast recipes you might find interesting are Instant White Dhokla and Rice Flour Dosas.

Ingredients

¾ cup atta (whole wheat flour)

¼ cup rava

¼ cup besan

2 tbsp rice flour / poha flour/jowar flour

2 tsp oil

½ tsp cumin seeds

1 ½ tsp crushed ginger

¼ tsp turmeric powder

½ tsp chilli powder

1 ¼ tsp chaat masala / amchur powder

1 finely chopped green chilli

½ medium size onion, chopped

½ med size tomato chopped

½ capsicum, chopped

¼ cup chopped coriander / palak (spinach)

2 tbsp dahi

1/3 tsp baking soda / ½ tsp Eno fruit salt

A little oil

Topping (optional)

1 medium-size onion, finely chopped

¼ tsp chilli powder

¼ tsp ground cumin

¼ tsp chaat masala /amchur powder

A little oil

Procedure

1. Mix all the flours with salt and water to make a thick batter. Then cover the batter and set it aside for around 10-15 minutes to give the rawa time to soak.
2. In the meanwhile, chop all the vegetables finely and prepare the topping by mixing the chopped onion with the spices.
3. Check the batter and add a little water to it to adjust its consistency to make it medium thick. 4. Then stir in the cumin seeds, crushed ginger, the spice mix of turmeric powder, chilli powder, and chaat masala, and also the 2 tsp of oil, and the chopped veggies and mix everything well. Add in the yogurt, and mix everything again.
4. Set a frying pan on the stove to heat.
5. Finally stir in the baking soda and whisk the batter once again.
6. Add 2 tsp of oil to the hot pan. And then start frying the pancakes by adding around 3 ladlefuls of batter to the pan. Spread it slightly. However, keep the pancake a little thick.
7. Spread a little of the topping over the pancake.
8. Once bubbles start appearing on the top, reduce the heat to low, cover the pan and let the pancake cook for around 1 ½ to 2 minutes till the top has almost set and it starts browning around the edges. The browning indicates that the pancake has cooked on the underside and can be flipped.
9. Drizzle or brush some oil on the top and drizzle some around the sides. And then, flip the pancake and let it cook on low heat on the other side as well. It will need around 1½ to 2 minutes to get cooked completely.
10. When done, remove the pancake to a plate covered with an absorbent kitchen paper towel.
11. Similarly, fry the rest of the pancakes.

Enjoy!