Savory Indian Pancakes

Prep Time: 10 Minutes
Cook Time: 5 Minutes
Total Time: 25 Minutes
Servings: 6

Switch to spicy and delicious pan cooked savoury pancakes loaded with spices and chopped onion and coriander leaves.

Ingredient List

Ingredient Weight
Betty Crocker Pancake Mix 1 cup
Milk ¾ cup
1 egg or ¼ cup of yoghurt
Melted butter/oil (as per preference) 2 tbsp
 Freshly ground Black pepper ¼ tsp
Onion, chopped finely 1 medium size
Coriander leaves, chopped finely 1 handful
 Ginger, grated ½ inch


  1. To prepare the pancake batter take a medium sized bowl and mix 1 cup of Betty Crocker Pancake Mix, with ¾ cup milk and 2 tablespoons melted butter/oil as preferred. Blend these ingredients together.
  2. In a separate bowl beat the egg. Add it to the bowl of pancake mix. If using yoghurt as an alternative, add ¼ cup into the mixture and blend well.
  3. Make sure there are no lumps formed while blending the mixture together. The batter must be of a medium consistency.
  4. Chop the onion finely and add it to the batter along with a handful of finely chopped coriander leaves, ½ inch ginger grated and ½ teaspoon pepper.
  5. Mix it well to assimilate into the batter.
  6. Heat a pan on medium flame and add ¼ cup of batter to form a medium sized pancake.
  7. Cook the pancake for about 2 to 3 minutes or until it is bubbly on the top and dry around the edges. Flip on the other side and cook for about 2 or 3 minutes more until the pancake is light golden brown around the edges.

Recipe Tips

  1. One Egg can be substituted with a ¼ cup of plain yoghurt set at room temperature. It can be a great substitute as a vegetarian option in the pancake mix.