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Spring Onion Pancakes (Vegan)
March 9, 2008 | 30 Comments
I am not a “sweet” breakfast person (an occassional craving for jalebi+hot-milk from couple decades ago can be attributed more to nostalgia!). I recoil violently at the sight of folks eating couple of danishes and apple fritters for breakfast. B shares this view too. No sugar laden box cereal for us, please. We mix our own and add cranberries for a good tart measure.
This morning we made Spring Onion Pancakes. Our instant version of a popular breakfast item in South India – uttappams. Uttappams are made with a fermented batter using rice and urad dal. These pancakes are of the instant variety. It was absolutely delightful – a perfect savory breakfast that fits our bill any day.
If you use leftover sourdough starter in lieu of the wheat flour and some water, you will get fluffier pancakes.
SPRING ONION PANCAKES
Ingredients
Makes about 8-10 six-inch (15cm) pancakes
Whisk together
3/4 cup each whole wheat and rice flours with water.
(For softer pancakes, substitute half the water with buttermilk or diluted soy yogurt. We just used water.)
We used brown rice flour.
The whole wheat flour can be any type and any grind.
The consistency of the batter should neither be so thick that it needs to be spread nor be too thin that it flows all over the pan. Half a cup of batter should flow smoothly and evenly to form a six inch round and about quarter inch thick, which loses about quarter its volume while cooking.
Add flavourings and seasoning of choice.
We added
salt
1/2 cup each spring onion whites and greens
1/2 tsp grated ginger
1/2 tsp cumin seeds
1/2 tsp crushed peppercorns
2 finely chopped green chillies
Let it sit for 30 minutes. This is not absolutely necessary, but it helps the flours absorb the liquid better.
Heat a flat skillet on a medium flame. If using non-stick, spray 1/2 tsp oil on the pan and spread it around with a paper towel for the first one. The subsequent ones do not need oil. If using a steel or iron pan, oil after each pancake.
Pour half a cup of batter in the middle of the pan. Cover with a dome lid (seriously recommended – as it speeds cooking). Using a glass lid serves another purpose – watching the bubbles form!
If your first pancake doesn’t form bubbles, add 1/2 tsp baking soda to the batter and mix.
When the dough no longer looks wet, turn it over. The flame can be increased to med-hi if desired. Cook for another 1-2 minutes.
We served ours with peanut chutney.
- Jai
Spring Onion Pancakes go to Anna @ Morsels and Musings for Weekend Herb Blogging, started by Kalyn.
Filed Under: Chillies/Peppers, Ginger, pancakes, Rice, Spring-Onions/Scallions, uttappams, vegan recipes, vegetarian recipes, Wheat
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30 Comments
What a fun surprise to get to the end of the recipe and see that you’re submitting it for WHB! This sounds fantastic, and great for people like me who want to avoid white flour. Haven’t heard of uttappams before. I also hate sweet breakfast foods, but I’d love this for breakfast. (Saving this recipe right now.)
I’ll take that any day to sweet stuff for breakfast, I was about to go on a quest for an alternate to pancake mix and here I have it.
wow..that looks great…and a nice entry…well I can always expect you guys to come up with a new one for my dosa mela event anyways… :tongue:
From couple of weeks I was searching for Spring Onion recipes. Glad I found this recipe. This recipe sounds easy to make & healthy. Thanks for sharing this recipe.
Jai you got good bubbles without leavening agents, they look luscious.
I certainly can use an oothappam recipe without grinding and fermenting. I guess you cal also call it as ‘Karaccha Dosa’
I recoil at all sweet breakfasts except Danishes – thanks to the lucky streak I’m having with travel right now, I’ve had 6 or 7 Danish breakfasts in the hotels I’ve stayed in over the last three months. :devil:
Aah! look at that!:) looks so pretty! more like dosa orutthapam, right? btw Bee, you could even send this in to the WBB-Balanced Breakfast event that I’m hosting this month:)
Nice looking pancakes, you’ve got there. Where do you get your brown rice flour? Sounds like something I would love to try.
I recently found brown rice flakes at a store in Toronto and have been hooked to it since.
Me too, not a sweet breakfast person! This is lovely! On my list for the breakfast next weekend
What can I say? Beautiful!
I also add assortments of veggies to these pancakes…we simply adore them …but I do make them a little thinner
Am I the only one who read Anna as Unn-ah, as in older brother in Tamil? Must be the reference to uthappas…
hno:
Sorry, Anna!
Love the stack! And thanx for the spring onions idea… Will try it next time.
yeah.. look like uthappams only. what happened to your pics? not as nice as usual (ok, i shudnt get this critical, maybe!)
I missed the reference to using a glass lid earlier. Please use a glass lid that is made for the pan you are cooking in. If you use a lid that is not the right size, you risk an explosion in your kitchen. The sound is like a car crash, esp if the lid is made from really good tempered glass, and the shards literally go everywhere. Yes, this is VoE (Voice of Experience) – I had glass in my hair and I was sweeping my kitchen for days thereafter. Once I recovered from the shock of it all.
wow. glad it didn’t get into your eyes. btw, i had to chuckle at ‘uthappa’. it is a maharashtrian-goan thing. they can never say uttappam. – b
i love savoury pancakes…such life savers….these, (rice, wheat, corn flours in varying proportions) are marketed to K as bombay dosas….they’re so easy and nutritious…..
Love dishes with spring onion, Looks like a healthy option..
I have bookmarked this. I like that it don’t need frmenting.And not to mention no grinding. :yes:
Looks delicious
like the additiong of spring onions, i make mine plain!
how did u get them so thick? mine don’t turn so thick!
i also make a version with jaggery
I have to say I am more of a sweet breakfast type of girl – but there are days when I crave savory and then I will make savory waffles or pancakes. I like the sound of this and since I am experimenting/learning more about vegan cooking this certainly is something I would like to try.
Chuckle away, lassie. Truth is that it is uthappa. Just like it is papad and not papadam. Uttappam and papadam rhyme with bum.
And, we won’t allow any of those in Maharashtra, don’t you know?! :nono: 
And my eyes were shielded by my soda water bottle glasses. So for once I was very grateful for them!
i knew there was a typo – three – when they made that bollywood film – satya, shiva, sundara.
Simple and delicious.
I’ve always loved adding spring onions to traditional uthappams – something about the zing of the spring onions with the fermented tartness of the uthappam makes me quite happy
Great idea to use whole wheat and brown rice flours – lots of fiber goodness!
That looks easy and delicious! Love the touch of spring onions..
Bookmarked!
Spring onions sounds Yum! must try!
Those are some lovely Uttappams..
and a special mention about the last pic.. – Picture Perfect Jai… :horn:
Siri :love:
Hate sweet breakfasts, but hate uttapams even more :huh: Must have originated from the sour taste of two day old dosa batter my Mom used to use….but now even though I use fresh batter or instant flours like this recipe…the whole spongy thick pieces with soft onion bits sticking out just gets to me!
I am a savory breakfast person myself, but I won’t say no to a nice jalebi with my afternoon tea!
Ahem!. I rest my case.
ahem!!! what’s the first word in that header?
[...] The same batter is thinned out to make crisp crepes called dosas. Or fluffy pancakes called uthappams. [...]