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Breakfast, lunch or dinner - pancakes are the perfect dish for any time of the day. Here are three types of the dish you can make to satisfy every craving and mood

BENGALURU: Breakfast, lunch or dinner - pancakes are the perfect dish for any time of the day. Here are three types of the dish you can make to satisfy every craving and mood

5-Minute Mini Pancakes

Ingredients

• Egg - 1
• Sugar - 3 tbsp
• Vanilla Essence - 1 tbsp
• Oil - 2 tbsp
• Milk - 1/2 cup
• Flour - 1 cup
• Baking powder - 1 tsp
• Salt - 1/4 tsp

METHOD

• In a bowl add in the egg, sugar and vanilla. Combine the mixture using a whisk until the sugar dissolves.
• Add in the oil and milk and combine well.
• Sift together the flour, baking powder and salt.
• Fold in the dry ingredients into the wet ingredients.
• Pour the pancake batter into a squeeze bottle or use a teaspoon to scoop it out.
• Heat up a non-stick pan over medium low heat.
• Now brush a thin layer of butter on your pan and squeeze out mini pancakes.
• Cook them for a minute on each side until they are golden.
• Serve it with seasonal fruit, maple syrup or with toppings of your choice and enjoy.

- Sabitha S (@thewhisktaker.in on Instagram)

SCALLION PANCAKES

Ingredients

• Plain flour - 2 cups plus more for rolling out the pancakes
• Salt - 1/2 tsp
• Boiling water - 3/4 - 1 cup
• Sesame oil - 1 tbsp
• Thinly cut scallion (green parts) - 1 cup
• Oil - 1/4 cup For dipping sauce
• Soy sauce - 1/3 cup
• Vinegar - 2 tbsp
• Brown sugar - 1 tbsp
• Scallion - 1 tbsp
• Red pepper flakes - 1/2 tsp

METHOD

• Mix the flour, salt, and ¾ cup of boiling water. Continue kneading till the dough comes together. You might have to add more boiling water, 1 tbsp at a time, until the dough forms.
• Lightly flour your work surface then turn out the dough. Turn it into a ball, cover with a damp towel, and let it rest at room temperature for 30 minutes.
• Divide the dough into 4 equal pieces. Working with one piece of dough at a time (and keeping the remaining pieces covered with a damp towel), roll it out into a 8-inch circle. Brush it lightly with sesame oil and sprinkle generously with scallions.
• Roll the dough up into a log then shape it into a coil, tucking the end under the bottom of the coil. Flatten the coil slightly with your hand then roll it out again into a 7-inch circle.
• Set the pancake aside under the damp cloth and repeat rolling the remaining pieces of dough.
• Add 1 tbsp oil to a pan over medium-low heat. Once the oil is hot, add one pancake and cook it, turning frequently, until it is golden brown and crispy on both sides, about 5 minutes total.
• Cut the scallion pancakes into wedges and serve them with the dipping sauce.
• For the dipping sauce: In a small bowl, whisk together the soy sauce, vinegar, brown sugar, scallions and red pepper flakes.

- Anushree and Archana Kanoria (@doughremi_blr on Instagram)

Potato Pancakes with Poached Eggs & Hollandaise Sauce

Ingredients

• Potatoes - 6 medium size
• Garlic - 6 cloves, minced
• Spinach - 1 bunch
• All purpose flour - 3 tbsp
• Spring onion - 2 tbsp
• Salt and pepper - as per taste
• Olive oil - 2 tbsp

For Hollandaise Sauce

• Egg yolk - 2
• Lemon - ½
• Hot sauce - ½ teaspoon
• Dijon mustard - ½ teaspoon
• Butter - 5 tbsp

METHOD

• Grate the potatoes. Let it rest for 10 minutes. Remove excess water by squeezing.
• Heat olive oil in a pan over medium heat and add the garlic. Cook for 30 seconds and stir before adding the spinach. Add salt and cook for a few minutes, until wilted, then remove from heat. Set aside.
• In a bowl, mix the grated potatoes, spinach, flour, spring onions, salt and pepper. Stir together until completely integrated. If you want to add some cheese, now is the time to do it.
• Heat a few tablespoons of oil in a frying pan over medium heat. Once hot, shape the mixed batter into palm-sized pancakes. Cook until golden on one side, then flip, and cook until golden on the other side.
• While the pancakes are cooking, you can either poach or fry your eggs.
• For the sauce: In a blender, add two egg yolks, the juice of half a lemon, half tsp of dijon mustard, half tsp of hot sauce. Blend to combine for 10 seconds. Melt 4-5 tablespoons of butter. While everything is mixing in the blender, slowly add hot butter to the mixture until it forms a creamy sauce.
• When all of the pancakes are cooked, top with eggs and hollandaise sauce, garnish with green onions. Serve warm.

- Anamika Nambiar (@themindfulwhisker on Instagram)