Eggs are the most convenient and loved breakfast all across the globe. In the past I have posted a lot of Egg Breakfast recipes on my blog .In the west these eggs are often accompanied with Hash Browns which are Fried Crispy Potatoes. I am a little uncomfortable with fried stuff so I decided to fuse both of these in one healthy avatar. These Crispy Potato baskets were baked to perfection in my oven, you can also use air frier.


You can top it up with crispy bacon to make it even more naughtier. The feeling of eating a sumptuous breakfast without feeling guilty cannot be expressed in words. I have been eating clean for a while now and the results are beginning to show. I feel more energetic, fresh and younger 😉 If you wanna live a healthy life start with clean healthy eating and regular exercise for 20 minutes a day. There is nothing in this world which can stop you from becoming fit except temptation. 🙂 

1. Wash and peel potatoes.



2. Grate them using a grater into thin but long shreds. Put the shredded potatoes in a bowl of cold water so that do do not turn black.



3. Rigrously wash the potatoes under running water for a couple of minutes to remove its starch.

4. Soak out the water and place the potatoes in a bowl. Add an egg, salt and pepper. You can even add shredded. Cheddar Cheese to make it more interesting and delicious. I wanted to keep it low cal so gave cheese a pass. 🙁 Having said that I feel sad.




5. Combine everything with a spoon.

6. Generously grease some bake proof Ramekins with oil*. You can  even use non stick muffin tray. Spread a spoonful of potato mix all over the ramekins in one thin layer. Press with your fingers to form a nest. Let the potato strands poke out of the bowl. Do not overfill the ramekins or else as they will not become crisp on baking. Bake them in a preheated oven on 225 degree Celsius (Learn more about Oven Temperatures and Conversions) for about 20 minutes until they have crisped up. 



7. In the meanwhile chop some onions and add some oil in a pan. Saute them till they become brown.




8. Add a spoonful of  Sour Cream  and Sauteed Onions on top of the baked potatoes.



9. Break an egg in each ramekin and season with salt and pepper. Bake it in in preheated oven for 15 minutes till the egg white is set while yelow still runny.



10. Let it sit for 5-7 minutes then run a sharp knife around the ramekin and carefully remove the hash brown basket and serve in a platter. You can pair it with crispy bacon and a hot cup of Coffee. 

Other Egg Breakfast you can try: Fried Egg Over Polenta with Homemade Basil PestoItalian Frittata with Mushrooms and SpinachShakshoukaWrapped French ToastMexican Casserole Eggs. 


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We are an egg loving family. For us our breakfast has to be with eggs but the same old omelette and fried eggs can be boring at times. So when I picked up this Polenta from SOS organics I was keen to make something with it. Polenta is widely used in Italy as a porridge. Its also known as Corn Semolina. The corn is coarsely ground in a mill and is used widely in place of wheat and rice. Its excellent for those people with gluten allergies. 

This is not exactly an elaborate recipe post as you are used to seeing on my blog but its an interesting breakfast idea which can be made in a jiffy and which is utterly delicious and nutritious. You must be well aware by now what emotions I have with respect to Eggs. I have recently come across high protein, organic and nutritious Eggs from Eggee. And trust me I never had better eggs than this in India. If you can lay your hands on Eggee I insist you try any recipe with it and you will feel the difference in taste and texture. Earlier I had posted a few other egg breakfast recipes on blog like Spinach Mushroom Quiche, Italian Frittata with Mushrooms and SpinachShakshoukaWrapped French Toast Mexican Casserole Eggs. However, this combination of simple fried or poached egg with polenta and pesto is a killer. If you are looking for homemade Italian Basil Pesto  you can try here. Nevertheless, you can buy in a jar. Just cook your polenta following the directions below wand assemble everything together.


1. For polenta, pour water in a saucepan and bring it to a boil. Add polenta and simmer it for 20-25 minutes till the polenta is cooked and has absorbed water.




2. Take it off the flame and season with salt, pepper and parmesan cheese. Mix thoroughly and set aside for assembly.




3. Fry eggs. If you like you can even poach them.


4. You can make your own pesto by using fresh ingredients and you can follow this recipe. Now in order to plate this dish ladle some Polenta in a large serving bowl, garnish with Pesto and olive oil and place your fried egg in the centre resting on the bed of Polenta and pesto. You can even garnish with pine nuts.

Related Recipes: Italian Basil Pesto

Other Delicious egg recipes you can try:  Italian Frittata with Mushrooms and SpinachShakshoukaWrapped French Toast Mexican Casserole Eggs.

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I remember first time I baked them I was in Mexico and we were making a trip to the State of Michoacan to the Butterfly Sanctuary to witness a spectacular Event. There are millions of Monarch Butterflies. You can see them flying around and almost obscuring the sky. You will hear the fascinating sound of their wings flapping. Its indeed the 8th wonder on Earth. Every fall, huge numbers of Monarch Butterflies gather in southern Canada to migrate. Some Monarch Butterflies travel over 3,100 kilometers to Mexico to reproduce and and then die.

The trip was a beautiful comfortable journey. These cookies kept our spirits high and energy boosted. Whenever I bake these I remember this memorable trip. Coming back to cookies, they are crunchy and so very almondy. The roasted almonds gives it an incredible texture and taste. You can dunk them in your coffee or chai and take a short trip to heaven. 🙂


1. Preheat the oven for 10 minutes on 180 degree Celsius (Learn more about Oven temperatures and Conversion). In a baking tray spread the almonds in a single layer and toast them for 10 minutes. They will give out a golden colour and will crunch up.

2. Let them cool down a bit and roughly chop them using a sharp knife.

3. In a bowl combine All purpose flour, salt and baking powder. Set aside.



4. In a different bowl whisk Sugar and butter (Learn how to bring eggs and butter at room temperature) until it turns creamy.




5. Add in eggs and Vanilla Extract. Continue to whisk until its very creamy. Also add Almond Extract.




6. Add in the flour and mix thoroughly. It should resemble a sticky dough. Do not over mix, just till the flour is moistened.

7. Add in chopped toasted almonds and simply fold in using a spatula.



8. Sprinkle some flour on the counter slab and put the sticky dough on it.

9. Divide and shape the dough into four logs about 6 inches Long and 2 inches wide. Flatten the logs with your finger tips. You will need a lot of extra flour to do this. Place them on a baking sheet lined with aluminium foil or parchment paper. Ensure there is 4 inch space between each logs as they will expand on baking. I baked two logs at a time. 


10. Bake it in a peheated oven for 35-40 minutes on 190 degree C until they acquire a slight golden colour.

11. Let them cool down a bit, cool enough to handle. Place it on a chopping board. Slice it diagonally using a serrated knife and further cut them into 3/4 inch pieces.

12. Arrange these pieces on a lined baking sheet and return them to the oven. Bake them for 7 minutes on one side and then flip the side. Bake the other side also for 7 minutes.

13. Let them cool down for 5 minutes on the baking tray and then transfer them to a wire rack to cool down completely. The cookies will crisp up only after coming at room temperature. Dunk them in your coffee and enjoy these delicious twice baked Italian Biscotti.

Other Cookies you can try here : White Chocolate Chip Cookies, Peanut Butter Chocolate Chip Cookies, Coconut Chocolate Cookies

AlmondBiscotti_Featured4[whohit]Almond Biscotti[/whohit]

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Last time I made this cake was for my Hommie’s Birthday in Mexico. That time I was a beginner. I still remember how I had rejoiced when it had come out soft and delicious. I wanted to make this again and was looking for occasions, And one day I just decided to heck to occasion I am gonna bake this without occasion! So here it was a delicious chocolate vanilla cake to quench my craving .

This recipe is simple, rich and sinful. If you are looking for an eggless, low calorie cake I must warn you, you are on the wrong page. You must look for Eggless Almond Vanilla Cake or Wacky Vegan Chocolate Cake or Eggless Banana Bread with Melon Seeds or Orange Cake with Candied Orange Peel Filling. This cake is buttery and for the very reason irresistible. 


1. Preheat your oven to 180 degree Celsius (Learn more about Oven Temperatures and Conversions). Grease a baking tin thoroughly with cooking oil and set aside.

2. In a bowl add some vegetable oil and butter at room temperature. (Learn how to bring butter at room temperature instantly).



3. Add sugar and cream them together using a whisk.



4. Add eggs and keep whisking till you get a pale yellow colour creamy batter. This till take good 5 minutes if you are using a hand whisk. 


5. Add vanilla essence and milk. Combine. Set aside.



6. In another bowl add All purpose Flour, Baking Powder and Salt.




7. Gently combine the dry ingredients using a spatula.


8. Add dry ingredients little by little to the wet ingredients and combine until everything is moistened. Do not over mix please.



9.  Pour 2/3 of the batter in the greased pan.


10. Add Cocoa powder in rest of the batter and mix well.



11. Pour the chocolate batter on top of the vanilla batter and cover the surface.

12. Use a toothpick or spatula to make random swirls for the marble effect. Do not go crazy.

13. Bake it in the preheated Oven for 1 hour and 15 minutes or until the toothpick inserted comes out clean. Let it cool completely before slicing the cake or it will crumble. You can ice if you like or just decorate the top with chocolate shavings. Serve with chocolate sauce.

You can try other cake  and sweet bread recipes from The Secret Ingredient : Eggless Almond Vanilla Cake, Wacky Vegan Chocolate Cake, Eggless Banana Bread with Melon Seeds , Orange Cake with Candied Orange Peel Filling, Persimmon Rum Cake, Apple Raisins Streusel BreadSpiced Raisins Bread, Pumpkin Cake Rolls.


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Egg Curry defies the rule that eggs are only for breakfast. When boiled eggs are tossed in aromatic spiced curry it makes an incredible lunch or dinner option. All this while I was making egg curry without following any particular way.. simply make curry and throw in boiled eggs. I would sometimes cut eggs into half.. the yolk would mix with the curry and if I let the eggs be just like that they seemed bland. They were good but not extra ordinary. I knew there has to be a better way at making this curry amazing.

And as I was on the quest of finding a perfect recipe I spoke to a friend who guided me and asked to try a particular recipe of her’s. Ohhh Lord! the egg curry was beyond perfection. Apart from the method I followed the most scintillating part of the recipe was the curry. I used Eastern Egg Curry Masala which defined the gravy and made it finger licking. 

1. Boil eggs and peel their skin off. Make a plus intersection on the tip of the egg using a sharp knife. The cut should be gentle and should only open the top. Keep aside.



2. In a pan add cumin and cloves.



3. Also add peppercorns and dried coriander seeds. Toss them on medium low flame for a few minutes till the aroma starts coming. Put the flame off.




4. As the toasted spices cool down transfer them to a dry grinder or coffee grinder and and coarsely grind them. Set aside.



5. In a wok or karahi add Ghee or clarified butter.

6. Add a pinch of turmeric, salt and asafoetida.




7. Add the boiled eggs to the ghee and toss them gently on a low flame that they are evenly coated with ghee mixture and turn slight golden from all sides. We are basically shallow frying them so that their crust gets a little crunchy.



8. Transfer them to a plate. Look! you have to be careful while tossing I injured an egg 🙁


9. In a blender add tomatoes and make a smooth puree. Set aside.



10. Also make a smooth paste of ginger garlic and green chilies. Set aside.



11. In the same wok or karahi add dried red chilies and bay leaf.


12. Add the roasted coarse ground spice mix we made earlier.


13. Add chopped onions and saute them till they become soft and transparent.

 14. Add salt, turmeric and red chili powder.




15. Combine everything and add ginger garlic chili paste. Saute till the raw smell of ginger garlic fades away.



16. Add tomato puree and mix.

17. Now comes the star of the recipe which is Eastern Egg Curry Masala. Add it to the masala.


18. Keep sauteing the masala till it has reduced and oil has separated from the gravy.


19. Add the eggs and coat them with masala without moving them much. Let them absorb the spice for a minute.



20. At this stage add water.


21. Cover with a lid and let it cook and reduce on medium low flame for good seven to ten minutes. Keep checking in between as to how much curry you will like.


22. My husband likes the gravy thick so it took me around 10 minutes to get this. Garnish with fresh coriander leaves.


23. Serve hot with Roti or even Naan or Kulcha .

You can try other dishes from Indian Cuisine like Dal Makhani, Shahi Paneer, Palak Paneer, Bharwan Karela and Dum Aloo


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I had never tasted Frittata until one night I saw a chef preparing it on a show featuring on TLC. I was smitten by it in its very first sight. It looked simply irresistible. It was almost time for dinner and me and my husband were still wondering what to eat. And then we decided we will make frittata. Although its a breakfast dish but nothing stopped us from having it for dinner. I chopped some mushrooms, bell pepper and Olives and soon we were sitting with Frittata  on our dinner table. It was oh sooo delicious!

Frittata is similar to Omelette but still quite distinct. Its cooked like Omelette but for a longer time and then baked on setting. It is somewhat a crustless Quiche. It originated in Italy but many counties have similar egg dishes in their cuisine. It literally means ‘Fried’. It is usually divided into slices and eaten hot or cold and even accompanied with a bowl of salad, or beans or bread. You can add anything of your choice along with eggs like mushroom, spinach, bell pepper, feta cheese, beacon, sausage etc. And since egg is the main component in this dish its important to use good quality eggs like Eggee. The frittata came out pillowy soft. The taste, the softness was incredible. 

1. Pre-heat oven to 375 degrees F (Learn more about Oven temperatures and Conversions). Chop some mushrooms,capsicum, zucchini, fresh leaves of spinach, previously washed. Thinly slice yellow bell pepper and Olives. Keep aside.

2. Add little oil in an iron skillet, which you can bake it in oven. Add mushrooms and saute them until little brown. 


3. Add bell pepper and saute till its soft yet still crisp.


4. Add chopped spinach.


5. Grate Parmesan Cheese and Cheddar Cheese and keep aside. 



6. Whisk four eggs in a jar. Season with salt and pepper. Also add red chili flakes if you like it little hot. Pour it over the sauteed vegetables in the baking dish.


7. Sprinkle on top grated cheese and spread the sliced olives.

8. Let it keep cooking undisturbed for 5-7 minutes or until the bottom of the eggs is set. Transfer to a preheated oven and bake for 25 to 30 minutes until brown and everything comes together and nothing remains runny. Run a heat proof silicon spatula under the frittata to ease removing it from the baking dish. Serve hot.

You can even try Mushroom and Spinach Quiche, Wrapped French Toast or Mexican Casserole Eggs,  Apple & Cinnamon Pan Cakes , Bird’s Nest Breakfast Cups Recipe, Blueberry Buttermilk Pan Cakes, Eggless Walnut Pan Cakes , Fried Egg Over Polenta with Homemade Basil Pesto Recipe,Halloween Special Pumpkin Puree Pancakes , Quick Rava Idli , Rava Pizza Bread, Shahi Poha, Shakshouka ,Soya Veggie Vermicelli for Breakfast.

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I love Aloo Patty. This love began when I was in School. My school canteen used to sell Stuffed potato pastries or as we North Indians call it Aloo Patty (How Funny! Patty is the croquettes or tikki inside a burger but we call them as patty). Anyways! That patty was and is the best I have ever tasted in my life.  There are soo many wonderful memories woven around patties, canteen and my lovely school. I miss every thing about my school. This year my School celebrated its Golden Anniversary. I feel so proud to be part of St. Joseph’s Convent School and thankful for making me what I am today. I dedicate this post to my School :).

Ohh Lord! Patties can make me soo nostalgic. I almost lost track of this post 🙂 Coming back to the topic, you can make a lot of things with phyllo pastry and that too in a jiffy specially when some unannounced guests come over. I always kept some in my freezer in Mexico here in India I have to make an effort to procure them. But I still retain my stock in freezer. I recently conquered making Turkish Börek with feta cheese and spinach. And with leftover Phyllo I made aloo patty for my sheer love for them.


1. Take phyllo sheets out from the freezer and thaw them. You can keep them in fridge overnight or put them on the counter for few hours so that they get ready for use. Chop some onions and green chilies. Set aside.

2. Wash & Boil potatoes and peel their skin. Put them in a bowl and mash them using a potato masher or with fork or even your hands.



3. Add oil in a pan and add chopped onions and green chilies. Saute them till the onions become translucent and tender.


4. Add Mashed potatoes to the pan and mix them with onions.


5. Add salt, Turmeric Powder and Red Chili Powder. Combine them.




6. Add amchur and also mix.


7. Add chopped Coriander leaves and Garam Masala. Mix together. Your stuffing is ready. Keep aside to cool down.



8. Melt butter in a bowl. Preheat the oven on 180 degree Celsius (Learn more about Oven Temperatures and Conversions)

9. Now unfold the thawed phyllo sheets on a dry surface. In order to avoid their drying up, place on top a damp kitchen towel. Always ensure to take out the sheet you are working with and cover rest of them.


10. Take 3-5 sheets of Phyllo sheets, one on top of each other and divide it into equal sized six squares using a sharp knife or pastry cutter. You need to be careful with it. Try not to tear the sheet.



11. Take one set of square and butter all layers with butter.




12. Put one spoon of stuffing and place it in the center of the square.



13. In a small bowl break one egg and add few spoons of milk and whisk together to make egg wash.



14. Apply this egg wash on all four sides of the pastry sheet using a pastry brush.


15. Take one tip of the pastry and fold it making a triangle.

  16. With the help of a fork seal the sides of the triangle by pressing it down.


17. Cover a baking sheet with aluminium foil or parchment paper and brush it with oil so that patties do not stick to the bottom.

18. Place the stuffed patties on greased baking sheet.


19. Brush the top with egg wash.


20. Bake for 15-18 minutes on preheated oven till the crust has turned golden brown. Serve hot with simple Ketchup and or Pudina Chutney or Chimichurri Sauce or Spinach Coriander Chutney.

You can even try other recipes made with Phyllo Pastry like Turkish Börek


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Pancakes are the most delicious breakfast which can be made in a jiffy. They are also known as Hotcakes, Griddlecakes or Flapjacks. They can be sweet or savoury. Each country has its own style of making them with unique toppings or ingredients. Apple Cinnamon Pancakes are a classic combination. Filling, Fast and yet so tasty.

I had so many apples which needed to be put to some use. I made apple bread, apple chutney, Apple Lapsi and what not still they were plenty. So I utilized few of them to make these amazing pancakes. The cinnamon gives the pancakes that divine flavour that its difficult to describe in words. You must try to understand it.

This is kid’s favourite. Its a good nutrition for them and they even relish the taste. Oh before I forget recently, I contributed few of my recipes to Indusladies to an event for 100 Kids Lunch Box Recipes. They got published in an e-book. You can download the e-book here for some delicious recipes.


1. Whisk an egg in a bowl.



2. Add melted butter to the whisked egg.


3. Add milk and combine. Keep aside.


4. Wash, core and peel apples. Grate them using a grater. Add them to the wet ingredients. Keep aside.




5. In a separate bowl add All purpose Flour and Baking Soda. Combine evenly.



6. Add ground cinnamon and brown sugar. Combine.




7. Add the dry ingredients to the wet ingredients and whisk to combine.




8. Heat a griddle and butter it well.


9. Pour one ladle or 1/4 cup of pancake batter in the center of the griddle. Do not spread, it should spread on its own. If it doesn’t, it needs more milk to liquefy it further to achieve perfect consistency.


10. When you see holes appearing on the surface of cakes its time to flip. It should take somewhere between 3-4 minutes. Transfer to a serving platter, loosely cover with some Aluminium Foil so it doesn’t get dry and cold. Repeat with remaining batter.



11. Serve hot with maple syrup, chocolate syrup, whipped cream or even custard. You can even throw in some nuts or fruits.

You can even try Blueberry Buttermilk Pancakes and Eggless Walnut Pancakes.

Other breakfast recipes you can try here are: Quick Rava Idli, Mexican Style Casserole Eggs, Wrapped French Toast, Soya Veggie Vermicelli, Rava Pizza Bread ,Italian Frittata, Shahi Poha.

Other Apple Recipes you can try: Apple Cinnamon Swirl BreadApple Cider Spiced DoughnutsApple Spiced ButterApple CrispApple Raisins Streusel Bread


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Honestly, my love for Pumpkin was never sudden. Infact I always considered pumpkin as a vegetable to make Indian cuisines or my Grandmother’s delicious Kaddu ka Halwa . Until Mexico happened and that is were I discovered that pumpkin is more than we think it to be. My respect for pumpkin grew overnight as I  started experimenting with Pumpkin Puree. I learnt to make this Puree at home which made it a ready to make ingredient which can be used to make Pumpkin Rolls, Pumpkin Muffins, Pumpkin Bread and much much more.

In the west Pumpkins are symbolic to Halloween, a famous festival to remember saints, martyrs and all departed souls. Pumpkin is used to make feasts and even used for carving. The warmth of Pumpkin Puree along with spices makes the winter cozy and comfortable. So how are you celebrating your halloween. Treat or Trick? 😉 


1. Line a Large rectangular baking tray with Parchment Paper  and brush it with Vegetable Oil . Set aside. Pre heat the Oven to 375 Degree Fahrenheit. Learn more about Oven Temperatures and Conversions

2. Sift All Purpose Flour, Salt, Baking Powder and Pumpkin Pie Spice (Learn to make homemade Pumpkin Pie Spice) using a sifter, so that the flour becomes lump free.


3. In  a large bowl whisk together eggs and sugar so that the mixture becomes thick and pale in colour.



4. Add in Pumpkin Puree and Vanilla essence together to the egg mixture and combine together. You can make Pumpkin Puree at home or you can use canned pumpkin puree.


5. Add the sifted flour mixture to it and combine to get an even batter. Do not over mix.



6. Spread the batter on the baking sheet lined with Baking Sheet. I have used Oddy Uniwraps Parchment Paper, because it makes baking a breeze. It ensures the cake bakes perfectly without sticking to the paper or tray and makes cleaning hassle free.You can use spatula to evenly spread the batter.



7. Bake it in preheated oven for 12 to 14 minutes or until the cake has cooked thoroughly.Let it cool for 5-7 minutes.


8. On your counter spread a kitchen towel and dust it with Confectioner’s Sugar generously. Remove the cake from the baking tray along with parchment paper and place on kitchen towel with parchment paper facing upwards and cake downwards. Now carefully remove the parchment paper.



9. Roll up the cake along with towel into a jelly roll starting from the shorter side. Let it cool completely for an hour or so.



10. Now for the filling you need butter and cream cheese at room temperature. Cream them together using a whisk. Add to it confectioner’s sugar or powdered sugar and little vanilla essence.



11. Add zest of orange or clementine to it and mix.


12. Now unroll the cake and spread the cheese filling on top using a spatula.


13. Now roll the cake again but this time without the towel. Try not to crack the cake. But if you get cracks never mind. 🙂


14. Wrap this with the kitchen towel from top and let it set in refrigerator for couple of hours. You can even do it over night. 


15. After refrigeration for several hours unwrap the cake roll on a tray .


16. Cut it diagonally into half from the center.

17. Keep slicing it on an angle into smaller pieces.

18. Serve with your favourite cup of Coffee or simply like that.

Other things you can try with Pumpkin are: Pumpkin ka Halwa, Pumpkin Puree Buns.


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Pan Cakes are my all time favourite Breakfast. And when they are with Fresh Blueberries, I don’t need anything else. They are easy and soft and ready in no time. The buttermilk makes them extra fluffy. You can make instant buttermilk at home, You don’t need to plan in advance. Just put few ingredients together and you have a wholesome healthy breakfast. You can top your pancakes with Maple syrup, Honey, Caramel Sauce or simply butter. You can even put fresh chopped fruits before drizzling the syrup.

My kiddo is just like me he likes pan cakes but loves blueberries. So the combination of blueberry and pan cakes becomes irresistible.  


1. In a bowl put together All purpose Flour, Baking Powder, Baking Soda, Sugar and Salt. Whisk them together and set aside.



2. In a smaller bowl dust the blueberries with few spoonful of flour mix. Set aside.


3. Separate the egg yolk from the egg whites.


4. In a third bowl combine egg yolk, melted butter and buttermilk. Whisk them together and set aside. You can make your own instant buttermilk at home. You can follow the recipe in link.


5. In another bowl whisk the egg whites to make stiff peaks. You can use a hand whisker or electric whisker. 


6. Pour the buttermilk mixture in the flour mix an whisk everything until evenly combined. Gently fold in egg whites and blueberries. You have be very gentle in folding as the egg whites should not deflate.



7. Preheat a non stick griddle or flat bottom pan over medium high heat and brush it with butter or you can even spray with cooking oil. I used butter. Pour about 1/3 cup of batter on the griddle using a ladle.


8. After about 2-3 minutes you will spot some bubbles on the top, specially around edges. This is the time to flip it and cook it on the other side.


9. Cook the other side also for 2 minutes or till it has acquired golden colour.


Serve hot with Maple Syrup or Honey or Caramel Sauce. Top it up with fresh fruits.

Also try Eggless Walnut Pan Cakes. You can even try our other Breakfast recipes like Shahi Poha, Casserole Eggs, Quick Rava Idli, Rava Pizza Bread, Soya Veggie Vermicelli or Wrapped French Toast.



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