The name of the dish says everything. I made these pancakes for dinner this weekend. I had used a buckwheat pancake mix from Wegmans. This pancake mixture does not have any sugar in it. I tried turning into a uthappam by adding some yogurt and topped it some grated carrots and onions. This went very well with podi and vegetable kurma. Just one tablespoon of yogurt gave enough sourness to the batter.
1. Any pancake mixture, (I have used buckwheat pancake mix) – 1 cup. Check out my Chocolate chips pancakes. The same recipe can also be used for this minus the honey, cinnamon powder, chocolate chips.
2. Finely diced onions and cilantro ¼ cup.
3. Grated carrots, ¼ cup.
4. Yogurt, 1 tablespoon.
5. Asafetida, 1 pinch.
Mix the yogurt and asafetida to the pancake mix and dissolve it into a smooth batter. Heat a nonstick pan or cast iron pan and apply and thin layer of oil on the pan. Take a ladle full of the pancake batter and pour it over the hot pan. It starts spreading as soon as it is poured over the hot surface. Sprinkle the diced onions, cilantro and grated carrots randomly over the pancakes. The pancakes are ready to be flipped after a minute when bubbles start forming all over the surface. Flip them over and let them cook on the other side for a minute and transfer to a plate. Serve hot with any type of chutney or sambar.
Variation: Around ¼ teaspoon of finely chopped ginger can also be added to the batter for extra taste.