I’ve always wondered why there aren’t many savory pancake offerings. I love the texture of pancakes, but don’t much like sweet in the morning, especially cloying syrupy sweetness. I’ve always wished pancakes were salty instead of sweet. When I found Lail Hossain’s Bangladeshi Chapri recipe, I wondered if I could make it using pancake batter. The results were so delicious, I’m sure to make it many times in the future, and also try other savory pancake concoctions. Next week, Mexican pancakes!
- 3 c Krusteaz Light and Fluffy Buttermilk Pancake mix
- 2 c water
- ½ T garlic, chopped
- ½ t ginger paste
- ½ T cumin
- 2 c cilantro, chopped
- 1 c onion, chopped
- 1 Anaheim chili, chopped
- 2 dashes cayenne powder
Prepare the ingredients as described above
Blend together the pancake mix and water until there are little to no lumps.
Add the remaining ingredients into the batter and mix to combine well.
Heat a large griddle/frying pan on medium high heat. Spray or brush oil it. Sprinkle a little salt on the oil.
Pour about ¼ c of batter onto the griddle. Sprinkle a little salt on the top of the pancake. Once bubbles appear throughout the pancake and the bottom is golden brown (about 1 min 15 seconds), flip the pancake and cook the other side until the other side is golden brown.