Start your day or satisfy midday cravings with this delicious masala egg pancake recipe. It’s easy to make and packed with spices, making it ideal for those who enjoy savory breakfasts or want to try something new.
Savory dishes have always been my thing – I love sweet treats occasionally, but something about savory dishes speaks to me.
So, If you’re like me and like to switch up your breakfast routine, this masala egg pancake is the perfect way!
What is a masala pancake?
A masala pancake is a flavorful and savory variation of the traditional pancake. It’s made by blending spices and herbs into the batter, creating a delicious twist on the classic breakfast dish.
This pancake is often packed with diced vegetables like onion, egg and other seasonings, making it a unique and satisfying option for those who prefer savory flavors that can be enjoyed anytime.
Adding masala to pancakes makes them taste great and can also be good for your health.
The mix of spices, such as cumin and turmeric, can help reduce inflammation and improve digestion while enhancing the flavor.
In this recipe, we’ll show you how to make a basic, easy masala egg pancake, but once you get the hang of it, you can get creative and experiment with different flavors.
Ingredients For Masala Egg Pancake
Flour: The foundation of the pancake is flour. I am using whole wheat flour for this pancake recipe. It contains more fiber, vitamins, and minerals than all-purpose flour, making the pancake more nutritious and filling.
Eggs: They’re the main ingredient that adds protein and makes the pancake filling. Also, it binds the batter together.
Finely Chopped Vegetables (onion, cilantro.): These colorful veggies add freshness to every bite, enhancing the overall texture and flavor.
Spices (cumin, coriander, turmeric powder): These aromatic spices give the pancake a rich and distinctive taste, adding flavor and aroma.
Seasoning: Salt and garlic powder.
Water to make batter.
Oil: Olive oil or your preferred vegetable oil, or even butter—it all works!
Step-By Photo Instructions
#1. Start by adding the egg and flour in a bowl. Then, add the spices and seasoning to the bowl.
#2. Add water gradually and mix everything to create a smooth batter consistency.
#3. Then, add onion and cilantro to the bowl. Combine everything well.
Note: Resting the batter allows the flavors to meld together and develop depth. Let it sit for about 10 minutes before cooking.
#4. Start by heating a non stick pan on medium heat. Put a little oil on the pan. Then, once the oil is hot, pour a ladleful of batter in a circle on the pan and cook for 2-3 mins.
#5. Then, flip with a spatula when bubbles form on top and the edges look slightly dry, which usually takes about 2-3 minutes. Cook on another side until lightly brown. Repeat this process with the remaining batter.
Serving Masala Egg Pancakes
These flavorful pancakes are perfect as an appetizer or main course. Here’s how you can prepare and enjoy this mouth-watering dish:
#Serve hot with yogurt dip:
- Masala egg pancakes taste even better with refreshing yogurt dip. You can make a simple dip by mixing plain yogurt with freshly chopped herbs, salt, and a squeeze of lemon juice. This refreshing and flavorful dip is an excellent accompaniment for masala pancakes.
#Serve with chutney or pickle:
- Serve this with mint tomato pickle or sesame tomato pickle. This chutney adds an extra layer of flavor to the masala egg pancakes.
#Sweet fusion: Drizzle honey or maple syrup on your Masala Pancakes. The sweet contrast complements the spice for an adventurous twist.
#Great as an appetizer or main course:
- The masala egg pancakes can also be served as a main course or an appetizer. They pair well with vegetarian or meat curries; chicken or pork curry making them a delicious option for any occasion.
Storing pancakes is simple, too. Keep them in an airtight container in the fridge for 3-4 days. Reheating them in the oven or a toaster oven will give them a nice crispy texture.
If you want to store more than four days, they can be stored in the freezer for up to one month. For reheating, either thaw them in the fridge overnight or heat them directly from frozen in a skillet until warmed.
Here are some other recipes that you might enjoy trying out!
Frequently Asked Questions
1. Can I make masala pancake batter in advance?
Yes! You can prepare the masala pancake batter in advance and store it in the refrigerator for up to 24 hours. Before cooking, make sure to give it a good stir to ensure all the ingredients are well combined.
2. Can I substitute ingredients in the masala pancake recipe?
Certainly! Feel free to experiment with different ingredients and spices to suit your taste preferences. You can swap out vegetables, adjust the spice levels, or add protein like cooked chicken or paneer for an extra twist.
3. Are masala pancakes suitable for a vegetarian diet?
Masala pancakes are an excellent option for vegetarians, and this recipe can be easily modified by removing the egg. Checking the ingredients used in any recipe to ensure they meet your dietary needs is essential.
4. Can I make gluten-free masala pancakes?
Absolutely! You can make gluten-free masala pancakes using alternative flour such as rice flour, chickpea flour (besan), or a gluten-free all-purpose flour blend.
Masala Egg Pancake (Easy Step-by-Step Guide)
- 1 cup whole wheat flout
- 2 eggs
- ½ tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp cumin powder
- ½ cup finely chopped onion
- 1 tbsp chopped cilantro
- ½ tsp garlic powder
- salt to taste
- 1 cup water (to make batter)
- 1½ tbsp olive oil
- In a bowl, combine flour, egg, spices, and seasoning.1 cup whole wheat flout, 2 eggs, ½ tsp coriander powder, ½ tsp turmeric powder, ½ tsp cumin powder, ½ tsp garlic powder, salt to taste
- Gradually add water while stirring to create a smooth batter.1 cup water (to make batter)
- Add chopped onion and cilantro to the batter and whisk until well combined.½ cup finely chopped onion, 1 tbsp chopped cilantro
- Heat oil in a pan and pour a ladleful of the batter into the pan. Allow it to cook for 2-3 minutes until you notice the edges becoming slightly dry.1½ tbsp olive oil
- Flip the mixture and cook the other side until golden brown. Repeat the process for the remaining batter.
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!