When your everyday oatmeal breakfast becomes boring, mix it up with these pancake! You'll certainly love this savory pancake, packed with the nutrition of a bowl of oat and semolina
Made with semolina and rolled oat, flavored with chopped onion, cilantro and sliced green/red chili, these pancake are easy to make, scrumptious to eat and a little healthier twist to a standard breakfast recipe.
SEMOLINA & OATMEAL PANCAKE
Yield : 4 pancakes
1/2 cup semolina
1/2 cup rolled oat
1/4 cup chopped onion
1 tomato chopped
2 red/green chili finely sliced
1/2 tsp cumin seed
1 cup milk
1/2 cup hot water
1/4 cup chopped cilantro
1/4 tsp hing (optional)
Dry roast semolina for 2-3 minutes, keep aside.
Combine rolled oat and hot water.
In a mixing bowl, place semolina, rolled oat mixture, onion, tomato, hing, cumin, salt and cilantro.
Gradually add the milk to form into pouring consistency batter. Let sit for 15 minutes.
Grease a heavy bottom pan, pour 1/4 cup of batter, drizzle oil around the pancake, cook for 1-2 minutes.
When it starts to brown, flip over and cook the other side, repeat with the rest of the batter.
Serve hot with spicy chutney.
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