Savoury multigrain yeast pancakes

When yeast is used in pancake batter, it does away with the need for eggs, milk or baking powder. Kerala cuisine regularly uses yeast to make a variety of aapams.

These pancakes made from a mix of flours, can be made savoury or sweet. Since we are more the savoury breakfast kinds, I have used onions, green chillies and salt. You could easily replace this with brown sugar or jaggery and serve the pancakes with fruit compote or maple syrup.

Feel free to use up any flour you have. Sometimes, we have a little bit of a variety of flours left over. This is a great way to clean up the flours in your pantry. I would like to try this out with ragi and buckwheat flour along with the rice and whole wheat flour.

Savoury multigrain yeast pancakes
Category: Breakfast
Time taken: Around 20 minutes plus 1 hour standing time
Serves 2-3 people, number of pancakes depends on the thickness and size

1/2 cup cornmeal
1/2 cup chick pea flour
1/2 cup rice flour
1/2 cup whole wheat flour
1 1/2 cups water plus some more to adjust consistency
1 1/2 tsp instant dry yeast
1 tsp sugar
1 tsp salt
1 onion sliced thin
2 green chillies
Oil to cook pancakes

  1. Mix all the flours and salt in a large bowl with a fitting lit.
  2. In a smaller bowl place the yeast with 1/2 cup hand-hot water and 1 tsp sugar. Cover and keep aside for 10 minutes until frothy and bubbling.
  3. Pour this activated yeast with another cup of water in the bowl with dry ingredients.
  4. Add the finely chopped chillies and sliced onions. Mix well and cover with a fitting lid. Keep aside for upto 1 hour, till the batter is risen and bubbly.
  5. Heat a greased non-stick or cast iron skillet over medium flame. Before the skillet gets very hot, pour a ladle full of batter and let it spread naturally. Do not spread out thinly with the ladle. Use a few drops of oil around the edges if necessary. Wait for 30 seconds to a minute until there are holes around the edges. Flip over and cook for another 30 seconds to a minute until the pancake is well cooked and golden brown.
  6. Serve hot with coriander-mint chutney or as it is.
Tasting notes
The pancakes were absolutely spongy and soft, and melted in the mouth, despite no butter, eggs or milk in the batter. That is the magic of yeast. I would love to try out a sweeter version of them with some chopped dried fruits, when I have friends for breakfast.

These pancakes are my entry for Srivalli's Dosa Mela
More pancakes, crepes and dosas on Saffron Trail

Mango pancakes
Breakfast pancakes
Onion Rava Dosai
Savoury pancakes with mushrooms and onions
Four lentil pancake (Adai)
Healthy date pancakes

The cornmeal and chickpea flour give these pancakes a golden yellow colour and this is my entry for LiveSTRONG with A Taste of Yellow at Winos and Foodies.


Nupur said...

Savory and multigrain! Now that's what I call sheer perfection :) Thanks for the recipe, Nandita!

Nikita said...

Thanks for the recipe! This is going to be my weekend breakfast recipe :)

Nandita said...

Nupur - its always nice to hear from you!
Nikita - Do let me know how it turned out. You going for the savoury version or the sweet version?

Suganya said...

Sounds like a cross b/w pancake and dosa. Let me try this over the weekend.

Shalini said...

Those pancakes look yum!!And they are healthy too.Will try this asap.Thanks for sharing.

Lisa said...

Love the sound of these. I enjoy pancakes using different types of flour and cornmeal is one of my favorites. I had pancakes for breakfast over the weekend too.

Barbara said...

Hi Nandita Thanks for supporting LiveSTRONG With A Taste OF Yellow. The pancakes sound delicious. An interesting combination of flours I must try.

Mansi Desai said...

I love multigrain pancakes! the best way to fill up on those grains:)

musical said...

If its pancake, its gotta' be savory :). Lovely, wholesome recipe, Nandita. Love the idea of using yeast! Will make it this weekend for breakfast :).I love your mushroom-onion pancakes too!

Nandita said...

Suganya, Shalini, Musy - Do let me know how this turns out...and please adjust the water ratio, as I am not entirely sure about how many ml i used...

Lisa, Barbara and Mansi - Thanks for leaving your comments. Barbara, glad that you liked the entry.

Sagari said...

pancakes look veryyy soft ,nice recipe

SR said...


Looks yummy and sounds healthy. Gonna try sometime very soon. Thanks for posting.

Lavi said...

Seams to be healthy also looks perfect..waiting to look at the sweeter version.

sowmya said...

nice healthy pancakes...looks delicious...

Nags said...

like the clean look of the blog now.. and love the pancakes recipe :)

Raaga said...

these look like the amchi surnoli :-)

I'll have to try this... always have a variety of flours and yeast :-)

Srivalli said...

That looks really so temtping..yellow colour and all...hope you do know about the dosa mela at my place!..

Madhavi said...

Hi, first time on your blog, you have very nice recipes, pancakes looks yummmmy :)

Plz do visit @

Sia said...

no, not sweet one, i like the savoury ones:) what a brillient idea to use different flours. thanks dear:)

A-kay said...

I have some Raagi flour in the kitchen that is begging to be used - will try it with raagi :)

Shalini said...

Hi Nandita..I tried this on Saturday and it came out very well.The yeast didn't bubble as much as I expected but nevertheless,the pancakes were spongy.I made mine with polenta and I also added some shredded carrots and coriander leaves.It was so good,I lost count of how many I ate :) Thanks for sharing this recipe.I will make this often.

Sunshinemom said...

Thanks, I have been hunting for an eggless pancake recipe for long now. Will try this one soon!

Swapna said...

Hello....i like your blog...I am a keralite married to a guy born and brought up in Chennai, now living in Gurgaon, having spent half my life in Qatar...

Your pancakes look yummy. will soon try it out.

Passionate baker...& beyond said...

This I have to make &have bookmarked. I love savoury & these look GREAT! YUM!!

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