foodatarian.com

Ingredients:
100gms plain flour,
A pinch of salt,
200ml milk,
50ml water,
2 eggs,
50gms unsalted butter,
Caster sugar and lemon juice to top.

Method:
Sift together flour and salt in a mixing bowl. Then make a hole in the centre of the flour and drop eggs into it. Using a whisk or fork start blending together the mixture. At this
point of time, you may find many lumps in the mixture but do not worry. Mix milk and water and then gradually pour it into the flour mixture. Use your whisk and stir continuously. Soon you would find the lumps have disappeared.
Heat a griddle on medium flame, grease it with little butter if you like. Drop a spoonful of batter at a time and spread it evenly in circular motion to make a round pancake. When the pancake is cooked, it starts leaving the base of the griddle, check if the color of the pancake is golden and then flip it over and let it be for few seconds. Remove from flame and sprinkle some caster sugar and lemon juice over them while serving.

Ingredients:(Makes 5 small pancakes)
For Filling-
1 large apple; diced into small pieces,
3/4 cup dates; deseeded and chopped,
1 tsp white sugar,
1 tbsp lemon juice,
3 tbsp water.

For the pancakes-
2 tbsp all-purpose flour (maida),
2 tbsp jaggery or brown sugar,
A pinch of salt,
1 egg; beaten,
Milk or water.

Method:
In a pan, combine apples, sugar, lemon juice and water and cook till apples are soft. Then add dates and again cook for 2 minutes. Remove from heat and let it cool.
Mix all the ingredients for the pancake and prepare a smooth batter of dropping consistency. Heat a griddle, grease it with butter/oil and drop a spoonful of batter on it, spread it and let it cook properly from both sides (at a golden brown color). Spread the filling over it the pancake and serve.

Ingredients:
1 cup boiled rice,
2 eggs,
2-3 green chillies; finely chopped,
1/2 tsp ginger-garlic paste,
2-3 tbsp chopped coriander leaves,
1/2 cup milk,
Grated cheese as per taste,
Salt to taste,
Oil.

Method:
Mash the boiled rice, slowly add milk as required to form a paste. You can also blend this in a blender. Beat eggs and fold into this paste. Add green chillies, coriander leaves, ginger-garlic paste and salt and mix to form a batter. Add water only if required to get the dropping consistency similar to dosa batter. Heat a griddle (non-stick tava) grease with oil and drop a spoonful of batter on it and using spoon quickly spread the batter in circular motion to form a pancake. Cover and cook for 3 minutes. Uncover and check if the pancake leaves the sides of the pan, flip over and let it cook from the other side at a brown color. Again flip, sprinkle cheese, fold and serve with ketchup.

TIP:
This recipe can be ideal and can be prepared in minutes with leftover rice.

This is a healthy recipe since it uses whole wheat flour and jaggery. A sumptuous and a low cal breakfast. Easy recipe for new cooks =)

Ingredients:
1 cup whole wheat flour,
3/4th cup jaggery, grated or broken into fine pieces,
1 egg, beaten, (optional)
A pinch of salt,
Milk as per requirement,
Oil or ghee (butter) for frying.

Method:
In a mixing bowl, put flour, add jaggery, salt and mix. Now add beaten egg and fold the mixture. Slowly add milk little
at a time stirring continuously so that no lumps are formed. Fold the batter using the cut and fold method used to mix the
cake batter. The consistency of this batter should be little thinner than the normal dropping consistency. Now heat a
griddle (tava) or a pan, grease with oil and drop a spoonful of mixture and either spread the mixture using the back of the spoon or hold the handle of the griddle and shake the pan so that the batter spreads evenly to form a pancake. Fry from both the sides till the pancake turns brown. Serve with fresh coconut milk.

Ingredients:
Stuffing-
2 tsp chopped garlic,
3 tbsp finely chopped onion,
1 tsp green chilli paste,
1 medium size bowl spinach leaves, chopped,
Olive oil,
Grated cheese.

Pancakes-
2 cups maida(sieved wheat flour),
2 eggs,
Salt to taste,
Milk,
Butter for frying.

Other-
Mayonnaise as per taste,
Tomato ketchup.

Method:
Stuffing-
In a pan, heat some olive oil, add chopped garlic, saute for a minute and add onion. Fry till onion becomes transparent and then add green chilli paste. Mix well and add the chopped spinach leaves. Cover and cook the spinach. Do not add water. When cooked add salt, mix well and keep aside to cool the mixture.

Pancakes-
Mix all the ingredients for pancake except butter, to form a pouring consistency. Heat a tava/skillet, put some butter and pour a spoonful of batter, enough to make small pancakes. Cook on low flame till the lower side turns golden brown. Cook only from one side, do not turn. Remove the pancake from the skillet and place it in a plate, keeping the uncooked side upwards.

Roll-
Spread some mayonnaise on the pancake, then spread the spinach stuffin prepared. Coat with tomato kethcup and sprinkle some grated cheese on top. Now roll this pancake and seal.