Spoon the tomato and mushroom mixture over the pancakes and serve hot. Pour in the soya milk and pine nuts, then gently cook until combined. Add flour to make a batter and leave to ferment for 20 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.Add maple syrup and whole grain mustard to a small saucepan. Pour about 3 tbsp of the batter into the pan and cook over medium heat until bubbles appear on the surface of the pancake. In another large bowl, combine flour, salt and baking powder. Take the pan off the heat and beat in the goat cheese, then the eggs. Heat butter in a non-stick pan or skillet.Recipe courtesy Oysters Beach, GurgaonSauerkraut and chive pancakesIngredientsFor the pancakes:Egg, 1 largeWater, 2/3 cup
All-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.Heat oil in a non-stick pan. Drizzle with lemon juice and serve hot. Add another pancake, top with ricotta again and layer the rest of the pancakes similarly. Ladle the batter in spoonfulls and cook for 3 minutes on each side. Serve hot. Heat the oil in a pan. Once chilled, add the sauerkraut and hex nuts Suppliers parmesan cheese.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.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. Flip and cook for one minute or until golden brown. Stir to combine. Cook the mushrooms until tender, then add the tomatoes and cook for a couple of minutes. Add the parsley, nutmeg, sugar and salt, then stir in the flour.Add all the ingredients for the sauce to a saucepan and cook for a minute. Bring mixture to a boil and then simmer until thicker. Heat a non-stick pan and make small pancakes of 3-inch diameter, cooking both sides till golden brown.Beat the yoghurt to a smooth consistency and pour over the pancakes when serving, seasoned with salt and pepper. Ladle about 1/4 cup of the chilled batter into the skillet. Remove from heat and stir in Dijon, mayonnaise and lemon juice.Recipe courtesy chef Stephen Gomes, L'Adresse Kitchen & Bar. Cook for about a minute or two on the first side or until it starts to bubble on top.Preheat a non-stick skillet to medium heat. Flip and cook the other side until golden brown.Melt half the butter in a non-stick frying pan and spread out the spinach mixture.Place one pancake on a serving plate and spread the ricotta on top. Cover bowl with plastic wrap and chill for at least 30 minutes. Stir to combine. Add 1 tbsp of butter and let it melt.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. Serve with sliced boiled eggs, pouring the sauce on top and garnishing with micro herbs. Repeat until all the batter has been used. Cook for 5 minutes over moderate heat, then for 3 minutes on low heat until golden on both sides. Top with mustard-maple glaze and chives. Add the remaining ingredients and fold, checking for consistency. Combine the wet and dry ingredients in batches
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