The main ingredient in this pancake is besan which is the Indian version of garbanzo flour, though not exactly the same. This uses no explicit leavener like most pancakes do, but exploits the fermented batter for the same purpose. Fortified with finely diced veggeis, it makes a wholesome breakfast. Enjoy!
A proofer (or simply the good fortune of living in the tropics/subtropics), a griddle.
- Makes 5 pancakes (1/2 cup each)
- Batter: 5 oz besan + 2.5 tbsp rice flour + 200 ml lukewarm (105 F) water
- Veggies: 1/2 cup finely diced oyster mushrooms + 1/2 cup chiffonaded greens (radish greens) + 2 sliced red shishito peppers
- 2 tbsp EVOO + salt to taste
Batter: Boil the water and then cool to lukewarm. Mix in the flours and let ferment for a few hours (or overnight) in a proofer at 100 F.
Filling: In a non-stick pan dry-roast the veggies. When browned and softened, mix in the EVOO and salt to taste. Let cool and mix in with the fermented batter.
I used the griddle half of a panini maker. No need to grease the griddle. Heat the griddle to 350 F. Pour 1/2 cup of batter (for each pancake) on the griddle. Let cook for 5 mins on one side — you will see the bubbles rise to the top surface. Flip using two spatulas and let cook on the other side for 2 mins.
Serve warm with yogurt.
NOTES, HINTS, TIPS:
- The water is boiled first to get rid of any additives in tap water that may get in the way of fermentation. Or, you can use bottled water.
- Feel free to use any other mixture of vegetables of your liking.
- To make a dosa/crepe: you need to dilute the fermented batter with water to get a thinner consistency.
- A bit of knife skill really makes a difference: finely dice the vegetables. It magically makes everything taste good! 🙂