If you're bored having your bread with usual spread, it is time to try this savory and healthy pancake made with bread slices and vegetables that are available from your own kitchen.
You can use water or milk to combine the ingredients. Most importantly, the bottom part must be browned before flipping otherwise it tends to break.
I couldn't wait to share the recipe with you because it was really delicious. Although they are favored mostly at breakfast, they can be served any time of the day with or without any sauce/chutney.
SAVORY BREAD PANCAKE
Yield : 4 pancake
4 bread slices
1 big onion sliced
1 fresh red chili sliced
1 fresh green chili sliced
1 tomato chopped
3 tablespoon whole kernel corn
2 tablespoon rolled oat
2 tablespoon cornflour
1 cup or more water/milk to get a pancake like batter
salt and pepper to taste
2 tablespoon chopped cilantro
oil for shallow frying
Cut the bread into small pieces.
Thinly slice the onion, green chili, red chili and tomato
In a mixing bowl, combine onion, both chili, tomato corn, oat, cornflour, water, salt, pepper and cilantro (if using).
Mix in the bread pieces, stir until well incorporated.
Heat and lightly coat a non stick skillet with. oil, pour 1/2 cup of batter in center, spread slightly with the back of the ladle to get a perfect round about 5 in diameter. Using medium heat, once the bottom part turns golden brown, flip and cook the other side until done. Complete the rest of the batter.
Linking to Yeastspotting 7-13-12
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