Recipe courtesy chef Manoj, Locale Cafe and BarCarrot pancake with salted yogurtIngredientsRefined flour, 100 gmEggs, 2Carrots, peeled and coarsely grated, 8 mediumFresh cilantro, chopped, 1/2 cupChickpea flour, 1/4 cupKosher salt and freshly ground black pepper to tastePlain whole yoghurt, 1 cupSpicy greens (baby mustard greens, watercress or arugula), 1 cupLemon juice, 1 tbspSalt to tasteMethodMix the eggs, carrots, cilantro, chickpea flour, salt and pepper in a large bowl and make a loose paste. Cook the mushrooms until tender, then add the tomatoes and cook for a couple of minutes.If you thought pancakes were best savoured in their sweet avatar, try out some of these salty variations and see how they change your mind! Sauerkraut and chive pancakes If you thought pancakes were best savoured in their sweet avatar, try out some of these salty variations and see how they change your mind! Spinach and goat cheese pancake IngredientsSpinach, chopped, 200 gmParsley, chopped, 1 tbspNutmeg, 1/4 tspPlain flour, 4 tbspGoat cheese, 125 gmEggs, lightly beaten, 2Butter, 15 gmSugar to tasteSalt to tasteMethodCook the spinach in hot water for 3-4 minutes.Recipe courtesy chef Rajat Chandna, The SuryaaGreen pea, carrot and potato pancakeIngredientsFor the pancakes:Yeast as requiredGreen peas, 1/4 cupPotatoes, grated, 1/4 cupRefined flour, 1 cupWater, 1 1/2 cupSugar, 1 tbspSalt and pepper to tasteCarrots, grated, 1/4 cupMilk, 50 mlParsley, chopped, 1 tspOnion and garlic, ground and sautéed, 1 tspEggs, boiled, 1Olive oil as requiredFor the sauce:Dijon mustard, 1 tbspHeavy cream, 1/4 cupCoriander, chopped, 1 tbspBrown garlic, 1 tspMethodActivate the yeast by mixing it with sugar and warm water. Drizzle with lemon juice and serve hot.
Take the pan off the heat and beat in the goat cheese, then the eggs. Heat the oil in a pan. Ladle the batter in spoonfulls and cook for 3 minutes on each side. Once chilled, add the sauerkraut and parmesan cheese. Remove from heat and stir in Dijon, mayonnaise and lemon juice. Ladle about 1/4 cup of the chilled batter into the skillet. Stir to combine.Recipe courtesy Oysters Beach, GurgaonSauerkraut and chive pancakesIngredientsFor the pancakes:Egg, 1 largeWater, 2/3 cupAll-purpose flour, 1 cupSalt, 1 1/2 tspBaking powder, 1/2 tspSauerkraut, drained, 1 1/2 cupsParmesan cheese, grated, 1 cupUnsalted butter, 3 tbspWhole milk ricotta, 1 cupChives, chopped, 2 tbspFor the mustard glaze:Maple syrup, 1/4 cupGrainy mustard, 3 tbspDijon, 2 tbspMayonnaise, 1 tbspLemon juice, 1 tbspMethodMix the egg and water in a small bowl. Top with mustard-maple glaze and chives.Preheat a non-stick skillet to medium heat.Add all the ingredients for the sauce to a saucepan and cook for a minute. Repeat until all the batter China metric nuts Suppliers has been used.Recipe courtesy chef Stephen Gomes, L’Adresse Kitchen & Bar. Bring mixture to a boil and then simmer until thicker. Cook for 5 minutes over moderate heat, then for 3 minutes on low heat until golden on both sides. Heat butter in a non-stick pan or skillet. Add 1 tbsp of butter and let it melt. Add another pancake, top with ricotta again and layer the rest of the pancakes similarly.Add maple syrup and whole grain mustard to a small saucepan.Heat oil in a non-stick pan.
Pour in the soya milk and pine nuts, then gently cook until combined.Recipe courtesy chef Prem K Pogakula, The ImperialMushroom pancakeIngredientsFor the pancakes:White flour, 140 gmSoya flour, 1 tspSoya milk, 400 mlVegetable oil for fryingSalt to tasteFor the topping:Mushrooms, 250 gmCherry tomatoes, 250 gmSoya milk, 2 tbspPine nuts, large, as requiredVegetable oil, 2 tbspMethodMix the soya milk with flour and salt to form a thick, smooth batter.Beat the yoghurt to a smooth consistency and pour over the pancakes when serving, seasoned with salt and pepper. In another large bowl, combine flour, salt and baking powder. Spoon the tomato and mushroom mixture over the pancakes and serve hot. Add the parsley, nutmeg, sugar and salt, then stir in the flour. Add flour to make a batter and leave to ferment for 20 minutes. Serve with sliced boiled eggs, pouring the sauce on top and garnishing with micro herbs. Cook for about a minute or two on the first side or until it starts to bubble on top. Pour about 3 tbsp of the batter into the pan and cook over medium heat until bubbles appear on the surface of the pancake. Stir to combine.Melt half the butter in a non-stick frying pan and spread out the spinach mixture. Heat a non-stick pan and make small pancakes of 3-inch diameter, cooking both sides till golden brown. Serve hot. Add the remaining ingredients and fold, checking for consistency. Combine the wet and dry ingredients in batches. Flip and cook the other side until golden brown. Cover bowl with plastic wrap and chill for at least 30 minutes.Place one pancake on a serving plate and spread the ricotta on top. Flip and cook for one minute or until golden brown
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