Vegetable Pancake

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Vegetable Pancake

Varsha Makwana No Comments

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Ingredients

Refined flour	1/3 cup
Whole wheat flour	1/3 cup
Baking powder	1 tsp.
Salt	To taste
Milk	1 ½ cups
Oil	4 tsps.
Stuffing’s
Oil	1 tsp.
Spring onions, chopped	2 no’s
Green capsicum, chopped	2 no’s
Corn kernels, cooked	¾ cup
Salt	To taste
Tomato ketchup	1 tbsp.

Method

1. For the pancakes sift the flours with baking powder and salt into a deep bowl. Add the milk and whisk well to avoid lumps. Let the batter rest for ten minutes.

2. For the stuffing, heat the oil in a non-stick pan. Add the spring onions and garlic and sauté for one minute. Add the capsicums, corn, salt, pepper powder and mustard paste and sauté for one minute. Remove from heat and add the tomato ketchup. Set aside.

3. Heat a six-inch non-stick frying pan with one teaspoon oil. Pour a ladleful of the batter and swirl the pan so that the batter spreads evenly. Cook till the underside is lightly browned. Cook only on one side. Make rest of the pancakes.

4. Place each pancake, with the cooked side down, on a flat surface and cut into half. Spoon some stuffing on one side of each half and fold over the other side to make a triangle. Press the edges well. Serve immediately

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