Savory Onion & Tomato Wheat Pancakes

1.In a large mixing bowl, combine the whole wheat flour, baking powder, salt, black pepper, and cumin seeds if using. Mix well.

2.Add the finely chopped onion, tomato, green chili, and coriander leaves to the dry ingredients. Stir to distribute evenly.

3.In a separate bowl, whisk together the yogurt, water, and egg until smooth.

4.Gradually pour the wet ingredients into the dry mixture, stirring gently to form a smooth batter. The batter should be pourable but not too runny; add more water if necessary.

5.Heat a non-stick skillet or griddle over medium heat and brush lightly with vegetable oil or butter.

6.Pour about 1/4 cup of batter onto the skillet for each pancake, spreading slightly to form a circle about 4-5 inches in diameter.

7.Cook the pancake for 3-4 minutes on one side until bubbles appear on the surface and the edges look set, then carefully flip.

8.Cook for another 2-3 minutes on the other side until golden brown and cooked through.

9.Repeat with the remaining batter, adding oil or butter to the skillet as needed to prevent sticking.

10.Serve the savory onion and tomato wheat pancakes hot, garnished with extra coriander leaves if desired. They pair well with yogurt, chutney, or a mild sauce.