Cakes from the savoury pan

If you thought pancakes were best savoured in their sweet avatar, try out some of these salty variations and see how they change your mind!

Spinach and goat cheese pancake

Ingredients

Spinach, chopped, 200 gm Parsley, chopped, 1 tbsp Nutmeg, 1/4 tsp Plain flour, 4 tbsp Goat cheese, 125 gm Eggs, lightly beaten, 2 Butter, 15 gm Sugar to taste Salt to taste

Method Cook the spinach in hot water for 3-4 minutes. Add the parsley, nutmeg, sugar and salt, then stir in the flour. Take the pan off the heat and beat in the goat cheese, then the eggs. Melt half the butter in a non-stick frying pan and spread out the spinach mixture. Cook for 5 minutes over moderate heat, then for 3 minutes on low heat until golden on both sides. Serve hot. Recipe courtesy chef Manoj, Locale Cafe and Bar

Carrot pancake with salted yogurt Ingredients Refined flour, 100 gm Eggs, 2 Carrots, peeled and coarsely grated, 8 medium Fresh cilantro, chopped, 1/2 cup Chickpea flour, 1/4 cup Kosher salt and freshly ground black pepper to taste Plain whole yoghurt, 1 cup Spicy greens (baby mustard greens, watercress or arugula), 1 cup Lemon juice, 1 tbsp Salt to taste

Method Mix the eggs, carrots, cilantro, chickpea flour, salt and pepper in a large bowl and make a loose paste. Heat butter in a non-stick pan or skillet. Ladle the batter in spoonfulls and cook for 3 minutes on each side. Beat the yoghurt to a smooth consistency and pour over the pancakes when serving, seasoned with salt and pepper. Drizzle with lemon juice and serve hot. Recipe courtesy Oysters Beach, Gurgaon

Sauerkraut and chive pancakes Ingredients For the pancakes: Egg, 1 large Water, 2/3 cup All-purpose flour, 1 cup Salt, 1 1/2 tsp Baking powder, 1/2 tsp Sauerkraut, drained, 1 1/2 cups Parmesan cheese, grated, 1 cup Unsalted butter, 3 tbsp Whole milk ricotta, 1 cup Chives, chopped, 2 tbsp

For the mustard glaze: Maple syrup, 1/4 cup Grainy mustard, 3 tbsp Dijon, 2 tbsp Mayonnaise, 1 tbsp Lemon juice, 1 tbsp

Method Mix the egg and water in a small bowl. In another large bowl, combine flour, salt and baking powder. Combine the wet and dry ingredients in batches. Cover bowl with plastic wrap and chill for at least 30 minutes. Once chilled, add the sauerkraut and parmesan cheese. Stir to combine. Preheat a non-stick skillet to medium heat. Add 1 tbsp of butter and let it melt. Ladle about 1/4 cup of the chilled batter into the skillet. Cook for about a minute or two on the first side or until it starts to bubble on top. Flip and cook for one minute or until golden brown. Repeat until all the batter has been used. Add maple syrup and whole grain mustard to a small saucepan. Stir to combine. Bring mixture to a boil and then simmer until thicker. Remove from heat and stir in Dijon, mayonnaise and lemon juice. Place one pancake on a serving plate and spread the ricotta on top. Add another pancake, top with ricotta again and layer the rest of the pancakes similarly. Top with mustard-maple glaze and chives. Recipe courtesy chef Rajat Chandna, The Suryaa

Green pea, carrot and potato pancake Ingredients For the pancakes: Yeast as required Green peas, 1/4 cup Potatoes, grated, 1/4 cup Refined flour, 1 cup Water, 1 1/2 cup Sugar, 1 tbsp Salt and pepper to taste Carrots, grated, 1/4 cup Milk, 50 ml Parsley, chopped, 1 tsp Onion and garlic, ground and sautéed, 1 tsp Eggs, boiled, 1 Olive oil as required

For the sauce: Dijon mustard, 1 tbsp Heavy cream, 1/4 cup Coriander, chopped, 1 tbsp Brown garlic, 1 tsp

Method Activate the yeast by mixing it with sugar and warm water. Add flour to make a batter and leave to ferment for 20 minutes. Add the remaining ingredients and fold, checking for consistency. Add all the ingredients for the sauce to a saucepan and cook for a minute. Heat a non-stick pan and make small pancakes of 3-inch diameter, cooking both sides till golden brown. Serve with sliced boiled eggs, pouring the sauce on top and garnishing with micro herbs. Recipe courtesy chef Prem K Pogakula, The Imperial

Mushroom pancake Ingredients For the pancakes: White flour, 140 gm Soya flour, 1 tsp Soya milk, 400 ml Vegetable oil for frying Salt to taste

For the topping: Mushrooms, 250 gm Cherry tomatoes, 250 gm Soya milk, 2 tbsp Pine nuts, large, as required Vegetable oil, 2 tbsp

Method Mix the soya milk with flour and salt to form a thick, smooth batter. Heat oil in a non-stick pan. Pour about 3 tbsp of the batter into the pan and cook over medium heat until bubbles appear on the surface of the pancake. Flip and cook the other side until golden brown. Heat the oil in a pan. Cook the mushrooms until tender, then add the tomatoes and cook for a couple of minutes. Pour in the soya milk and pine nuts, then gently cook until combined. Spoon the tomato and mushroom mixture over the pancakes and serve hot. Recipe courtesy chef Stephen Gomes, L'Adresse Kitchen & Bar