We like our breakfast around here - especially so on the weekends when its more relaxed and I can be more experimentative!! Newspaper in one hand, tea cup in another, sunshine streaming in the kitchen window. Newspaper you ask - yes, well we must be the last of a rare and quickly disappearing breed of newspaper subscribers - though I must admit we get only the weekend papers. But then - what's a weekend without the paper!!
As for the breakfast - hardly need to convince anyone to eat pancakes? But they do get quite heavy and one can get all carried away with the butter, cream, and syrups. Besides eggs are generally not very popular around here and I use only egg whites when absolutely unavoidable. So, as a rule I tend make the lower-calorie, very simple Indian-style pancakes, which often use multiple flours and spices. I must point out here that these are savoury pancakes and taste great with a salad, yogurt or a soy substitute yogurt.
2/3 cup Ragi flour
1/2 cup wholewheat flour
1/2 tsp cumin seeds
1 cup zucchini, grated
1/2 tsp hot paprika
Salt, to taste
Water, as required
Oil, as required
- Place the flours in a mixing bowl. Add the cumin seeds, paprika, turmeric, salt. Sift together.
- Add the zucchini, and then pour in enough water to get a batter of dropping consistency. Set aside for about a half hour.
- Heat a griddle. Dot with oil. Pour a ladleful of the batter - spread gently.
- Let the pancake set on the griddle side. Then turn over and cook the other side.
- Repeat for the remaining batter.
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