Punjabi-style Speckpfannkuchen

Ingredients

In this Punjabi adaptation of Speckpfannkuchen, we replace the traditional German pancake batter with a mixture of wheat flour and chickpea flour, which is commonly used in Punjabi cuisine. The addition of Punjabi spices like cumin, coriander, and turmeric gives the dish a distinct flavor profile. Finely chopped onions, green chilies, and cilantro are also added to enhance the taste and freshness of the pancakes. We alse have the original recipe for Speckpfannkuchen, so you can check it out.

• 1 cup (120g) wheat flour 1 cup (120g) wheat flour
• 1/2 cup (60g) chickpea flour (besan) 1/2 cup (60g) chickpea flour (besan)
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tablespoons cilantro, chopped 2 tablespoons cilantro, chopped
• 1 cup (240ml) water 1 cup (240ml) water
• Oil, for cooking Oil, for cooking

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 7g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the wheat flour, chickpea flour, cumin powder, coriander powder, turmeric powder, red chili powder, and salt.
2. 2.
   Add the finely chopped onion, green chilies, and cilantro to the bowl and mix well.
3. 3.
   Gradually add water to the mixture while stirring continuously until a smooth batter is formed. The consistency should be similar to that of pancake batter.
4. 4.
   Heat a non-stick pan over medium heat and lightly grease it with oil.
5. 5.
   Pour a ladleful of the batter onto the pan and spread it evenly to form a pancake.
6. 6.
   Cook the pancake for 2-3 minutes on each side until golden brown and crispy.
7. 7.
   Repeat the process with the remaining batter, adding more oil to the pan as needed.
8. 8.
   Serve the Punjabi-style Speckpfannkuchen hot with chutney or yogurt.

Treat your ingredients with care...

• Wheat flour — Use whole wheat flour for a healthier option.
• Chickpea flour — Ensure the chickpea flour is fresh to enhance the flavor of the pancakes.
• Cumin powder — Toast the cumin seeds and grind them to a powder for a more intense flavor.
• Coriander powder — Use freshly ground coriander seeds for the best taste.
• Turmeric powder — Turmeric not only adds flavor but also gives a vibrant yellow color to the pancakes.

Tips & Tricks

• For a spicier version, add more red chili powder or finely chopped green chilies.
• Serve the Punjabi-style Speckpfannkuchen with mint chutney or tamarind chutney for an extra burst of flavor.
• Experiment with different toppings such as grated cheese, sliced tomatoes, or yogurt to personalize the dish.
• To make the pancakes fluffier, add a pinch of baking powder to the batter.
• Leftover pancakes can be refrigerated and reheated in a toaster or oven for a quick snack.

Serving advice

Serve the Punjabi-style Speckpfannkuchen as a delicious breakfast or brunch dish. Pair it with a side of yogurt or chutney for a complete meal.

Presentation advice

Stack the golden brown pancakes on a plate and garnish with a sprinkle of chopped cilantro. Serve them alongside a small bowl of chutney or yogurt for dipping.