CELEBRITY MASTER CHEF DR KAVIRAJ KHIALANI
Pancakes is a term which usually applies to a concept of a cake being dressed up in a pan, while there are a number of connotations attached in different contexts. A pancake is a versatile preparation which can be done sweet, savoury, small, medium and even on a full size version depending on the need and desire. these delicacies are not only popular for breakfasts made fresh in small pans, browned to perfection offered with honey, jam, fruits, marmalades etc but also go well for a brunch concept as well with savoury fillings and roll up live stations which are usually packed with foodies wanting for more.
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While there are various recipes attached to doing pancakes, ones with eggs and one without eggs, there are vegan pancakes as well which are yummy as well with fillings and toppings to entice our palate as well.
The little advice I usually give people when it comes to working with pancakes is that the batter should be well made, its composition, elements, texture and flavor should be well defined. Secondly, the pan being used to prepare these should be well seasoned, to the extent of being greased lightly for the first two or three pieces and then it automatically gets accustomed to leaving the sides by itself.
The third important aspect to a pancake is to have the fillings/stuffing’s/toppings/garnishes etc be kept ready a little before we cook the batter in the non-stick pan and be ready with its plating as well to avoid delay in service and food quality for the guest. While there are various recipes attached to doing pancakes, ones with eggs and one without eggs, there are vegan pancakes as well which are yummy as well with fillings and toppings to entice our palate as well.
Here are a few of my versions with savoury pancakes with an assortment of fillings / stuffing’s to treat on!
CHUPA RUSTOM PANCAKES
Ingredients
For the pancake batter
Maida- 1 cup
Salt-1/4 tsp & a pinch of black pepper powder
Oil-2 tsp
Water-1/2 cup or as needed
Baking powder-1 pinch
Egg yolk-2 tsp/ 1 tbsp. optional
For the chupa rustom stuffing
oil- 2 tsp
butter-1 tsp
garlic- 1 tsp chopped
onion-1/2 no chopped
green chilies-1 tsp chopped
salt and pepper to taste
mixed herbs-1/4 tsp
chili flakes-1/4 tsp
water-2-3 tbsp.
mushrooms-4-6 no sliced
sweet corn- ½ cup boiled
capsicum-1/2 no chopped
paneer/tofu- ¼ cup grated/crumbled
garam masala powder-1/4 tsp
tomato ketchup-2-3 tsp
red chili sauce-1-2 tsp
grated cheese- 2-3 tbsp.
coriander leaves- 2 tbsp. chopped
schezuan sauce-2-3 tsp to apply on the pancakes
Method
- Prepare all the ingredients for the pancake batter, prepare a nice coating cum easy to drop batter for the pancakes and allow to rest for 12-15 mins.
- In the meantime, prepare the filling/stuffing. Heat oil and butter in a pan saute the garlic, onions, add in the chilies, mushrooms, capsicums, corn, salt, pepper, herbs, chili flakes and cook for 2 mins.
- Add in the tomato ketchup, red chili sauce, little water and cook another 3-4 mins, add paneer/tofu, coriander and garam masala powder and cook for 2-3 mins, dry up the excess moisture.
- Turn off the flame, prepare the thin pancakes by pouring the batter into a greased pan and swirl it around to make it as thin as possible, cook on both sides to a light golden color and remove.
- Apply the schezuan sauce on the pancakes, place the filling, grated cheese and fold in the sides, secure the edges and place on a baking dish, if desired have a base of a little white sauce in the baking dish and arrange the rolled up pancakes, top with some more cheese, ketchup/schezuan sauce etc and bake/gratinate for a few mins and serve hot.
HARA BHARA PANCAKES
Ingredients
For the pancake batter
Maida- 1 cup
Salt-1/4 tsp & a pinch of black pepper powder
Oil-2 tsp
Water-1/2 cup or as needed
Baking powder-1 pinch
Egg yolk-2 tsp/ 1 tbsp. optional
For the Hara Bhara Stuffing
Oil- 2 tsp
Butter- 1 tsp
Garlic- 1 tsp chopped
Onion-1/2 small chopped
Green chilies-1 tsp chopped
Spinach- 1 cup blanched, chopped
Soya keema/granules- ½ cup soaked in warm water for 15 mins.
Green peas-1/4 cup boiled
Salt and pepper to taste
Mixed herbs-1/4 tsp
Chili flakes-1/4 tsp
Coriander powder-1 tsp
Red chili powder- ½ tsp
Water-1/4 cup
Tomato ketchup-2-3 tsp
Red chili sauce- 1 -2 tsp
Grated cheese-1/4 cup
White sauce- 1 cup
Method
- Prepare all the ingredients for the pancake batter, prepare a nice coating cum easy to drop batter for the pancakes and allow to rest for 12-15 mins.
- In the meantime, prepare the filling/stuffing. Heat oil and butter in a pan saute the garlic, onions, add in the chilies, drained soya granules, spinach, green peas, salt, pepper, herbs, chili flakes and cook for 2 mins.
- Add in the tomato ketchup, red chili sauce, little water and cook another 3-4 mins, add garam masala powder and cook for 2-3 mins, dry up the excess moisture.
- Turn off the flame, prepare the thin pancakes by pouring the batter into a greased pan and swirl it around to make it as thin as possible, cook on both sides to a light golden color and remove.
- Apply the schezuan sauce on the pancakes, place the filling, grated cheese and fold in the sides, secure the edges and place on a baking dish, if desired have a base of a little white sauce in the baking dish and arrange the rolled up pancakes, top with some more cheese, ketchup/schezuan sauce etc and bake/gratinate for a few mins and serve hot.
KEEMA MASALA PANCAKES
Ingredients
For the pancake batter
Maida- 1 cup
Salt-1/4 tsp & a pinch of black pepper powder
Oil-2 tsp
Water-1/2 cup or as needed
Baking powder-1 pinch
Egg yolk-2 tsp/ 1 tbsp. optional
For the Keema Masala stuffing
Oil- 2 tsp
Butter- 1 tsp
Ginger-Garlic- 1 tsp paste
Onion-1/2 small chopped
Green chilies-1 tsp chopped
tomato- 1 chopped
chicken keema-1 cup
Green peas-1/4 cup boiled
Salt and pepper to taste
Mixed herbs-1/4 tsp
Chili flakes-1/4 tsp
Coriander powder-1 tsp
Red chili powder- ½ tsp
Water-1/4 cup
Coriander leaves-1/4 cup chopped
Tomato ketchup-2-3 tsp
Red chili sauce- 1 -2 tsp
Grated cheese-1/4 cup
White sauce- 1 cup
Method
- Prepare all the ingredients for the pancake batter, prepare a nice coating cum easy to drop batter for the pancakes and allow to rest for 12-15 mins.
- In the meantime, prepare the filling/stuffing. Heat oil and butter in a pan saute the garlic, onions, add in the chilies, tomatoes, chicken keema, green peas, salt, pepper, herbs, chili flakes and all powdered spices cook for 2 mins.
- Add in the tomato ketchup, red chili sauce, little water and cook another 3-4 mins, add garam masala powder and cook for 2-3 mins, dry up the excess moisture.
- Turn off the flame, prepare the thin pancakes by pouring the batter into a greased pan and swirl it around to make it as thin as possible, cook on both sides to a light golden color and remove.
- Apply the schezuan sauce on the pancakes, place the filling, grated cheese and fold in the sides, secure the edges and place on a baking dish, if desired have a base of a little white sauce in the baking dish and arrange the rolled up pancakes, top with some more cheese, ketchup/schezuan sauce etc and bake/gratinate for a few mins and serve hot.
SAMUNDARI KHAZANA PANCAKE
Ingredients
For the pancake batter
Maida- 1 cup
Salt-1/4 tsp & a pinch of black pepper powder
Oil-2 tsp
Water-1/2 cup or as needed
Baking powder-1 pinch
Egg yolk-2 tsp/ 1 tbsp. optional
For the Samundari Khazana Stuffing
Oil- 2 tsp
Butter- 1 tsp
Garlic- 1 tsp chopped
Onion-1/2 small chopped
Green chilies-1 tsp chopped
Medium sized prawns- 1 cup/ 12-18 pieces cleaned
Boneless fish cubes- 400 gms, cut into 1 inch cubes
Dill leaves- 2-3 tsp chopped
Salt and pepper to taste
Mixed herbs-1/4 tsp
Chili flakes-1/4 tsp
Coriander powder-1 tsp
Red chili powder- ½ tsp
Water-1/4 cup
Tomato ketchup-2-3 tsp
Red chili sauce- 1 -2 tsp
Grated cheese-1/4 cup
White sauce/ cream- ½ cup for topping.
Method
- Prepare all the ingredients for the pancake batter, prepare a nice coating cum easy to drop batter for the pancakes and allow to rest for 12-15 mins.
- In the meantime, prepare the filling/stuffing. Heat oil and butter in a pan saute the garlic, onions, add in the chilies, prawns and fish cubes salt, pepper, herbs, chili flakes and cook for 2 mins.
- Add in the tomato ketchup, red chili sauce, little water and cook another 3-4 mins, add garam masala powder and cook for a minute and dry up the excess moisture.
- Turn off the flame, prepare the thin pancakes by pouring the batter into a greased pan and swirl it around to make it as thin as possible, cook on both sides to a light golden color and remove.
- Apply the schezuan sauce on the pancakes, place the filling, grated cheese and fold in the sides, secure the edges and place on a baking dish, if desired have a base of a little white sauce in the baking dish and arrange the rolled up pancakes, top with some more cheese, ketchup/schezuan sauce etc and bake/gratinate for a few mins and serve hot.
SEEDHA SADHA PANCAKE
Ingredients
For the pancake batter
Maida- 1 cup
Salt-1/4 tsp & a pinch of black pepper powder
Oil-2 tsp
Water-1/2 cup or as needed
Baking powder-1 pinch
Egg yolk-2 tsp/ 1 tbsp. optional
For the Sedha Sadha pancake Stuffing
Oil- 2 tsp
Butter- 1 tsp
Garlic- 1 tsp chopped
Onion-1/2 small chopped
Green chilies-1 tsp chopped
Ham cubes/ salami dices or use boiled cubed eggs
/ scrambled eggs- 1 cup as desired.
Chicken sausages- 1 cup sliced
Dill leaves- 2-3 tsp chopped
Salt and pepper to taste
Mixed herbs-1/4 tsp
Chili flakes-1/4 tsp
Coriander powder-1 tsp
Red chili powder- ½ tsp
Water-1/4 cup
Tomato ketchup-2-3 tsp
Red chili sauce- 1 -2 tsp
Grated cheese-1/4 cup
White sauce/ cream- ½ cup for topping.
Method
- Prepare all the ingredients for the pancake batter, prepare a nice coating cum easy to drop batter for the pancakes and allow to rest for 12-15 mins.
- In the meantime, prepare the filling/stuffing. Heat oil and butter in a pan saute the garlic, onions, add in the chilies, sliced sausages, ham/ salami/ boiled or scrambled eggs, salt, pepper, herbs, chili flakes and cook for 2 mins.
- Add in the tomato ketchup, red chili sauce, little water and cook another 3-4 mins, add garam masala powder and cook for a minute and dry up the excess moisture.
- Turn off the flame, prepare the thin pancakes by pouring the batter into a greased pan and swirl it around to make it as thin as possible, cook on both sides to a light golden color and remove.
- Apply the schezuan sauce on the pancakes, place the filling, grated cheese and fold in the sides, secure the edges and place on a baking dish, if desired have a base of a little white sauce in the baking dish and arrange the rolled up pancakes, top with some more cheese, ketchup/schezuan sauce etc and bake/gratinate for a few mins and serve hot.
SUBZI KA MILAN PANCAKE
Ingredients
For the pancake batter
Maida- 1 cup
Salt-1/4 tsp & a pinch of black pepper powder
Oil-2 tsp
Water-1/2 cup or as needed
Baking powder-1 pinch
Egg yolk-2 tsp/ 1 tbsp. optional
For the Subzi ka Milan Stuffing:
Oil- 2 tsp
Butter- 1 tsp
Garlic- 1 tsp chopped
Onion-1/2 small chopped
Green chilies-1 tsp
Assorted mixed vegetables- 1 cup, carrots/beans/peas/cauliflower/ potato cubes etc all cut into small pieces, boiled/blanched.
Coriander leaves- 2-3 tsp chopped
Salt and pepper to taste
Tomato puree-2-3 tsp
Mixed herbs-1/4 tsp
Chili flakes-1/4 tsp
Coriander powder-1 tsp
Red chili powder- ½ tsp
Water-1/4 cup
Tomato ketchup-2-3 tsp
Red chili sauce- 1 -2 tsp
Grated cheese-1/4 cup
White sauce/ cream- ½ cup for topping.
Method
- Prepare all the ingredients for the pancake batter, prepare a nice coating cum easy to drop batter for the pancakes and allow to rest for 12-15 mins.
- In the meantime, prepare the filling/stuffing. Heat oil and butter in a pan saute the garlic, onions, add in the chilies, tomatoes, salt, pepper, herbs, chili flakes and cook for 2 mins.
- Add in the tomato puree, ketchup, red chili sauce, the pre-cooked veggies as per choice and add a little water and cook another 3-4 mins, add garam masala powder and cook for a minute and dry up the excess moisture.
- Turn off the flame, prepare the thin pancakes by pouring the batter into a greased pan and swirl it around to make it as thin as possible, cook on both sides to a light golden color and remove.
- Apply the schezuan sauce on the pancakes, place the filling, grated cheese and fold in the sides, secure the edges and place on a baking dish, if desired have a base of a little white sauce in the baking dish and arrange the rolled up pancakes, top with some more cheese, ketchup/schezuan sauce etc and bake/gratinate for a few mins and serve hot.
Celebrity Master Chef Dr Kaviraj Khialani is a Mumbai-based hotel-restaurant and food consultant. He is specialised in over 33 international cuisines and has quality experience with hotels and airlines as a part of his long journey of over two decades in his chosen field. Chef Kaviraj is a renowned author, academician, food designer, writer and has also been awarded several national awards and global recognitions for his talent & outstanding achievements. Besides having been featured on several food shows on ColorsTV and Star Plus he is a mentor, coach and guide to aspiring to be future chefs and hoteliers of tomorrow.
He can be contacted at twitter: @kaviraj_chef, Mobile: 91 9820939336.
