Easy Cheese & Spring Onion Pancakes Recipe – Indian Style

Last Updated on 2 months by Neha Deshmukh

Easy Cheese & Spring Onion Pancakes Recipe – Indian Style

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack or a simple breakfast that doesn’t take all morning to make. These cheese and spring onion pancakes are exactly that. I first stumbled upon a version of this when my kids were little and needed something fast and tasty after school. It’s become a family favourite, and I’m so excited to share my take with you! They’re wonderfully crispy, packed with flavour, and seriously addictive.

Why You’ll Love This Recipe

These aren’t your average pancakes! They’re savoury, cheesy, and have a lovely freshness from the spring onions. Plus, they come together in under 15 minutes – perfect for busy weeknights or lazy weekend mornings. They’re also incredibly versatile; you can easily adjust the spice level or swap out the cheese to suit your taste. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious pancakes:

• 2 eggs
• 0.5 cup All-purpose flour (maida) – about 60g
• 2 teaspoon baking powder – about 8g
• 0.5 cup water – about 120ml
• 0.25 cup grated cheese – about 30g (I love cheddar, but mozzarella or paneer work beautifully too!)
• Salt and pepper to taste
• 1.5 cups spring onions (scallions), sliced – about 180g
• 1 green chilli, minced
• 2 tablespoons Olive oil – about 30ml

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• All-Purpose Flour (Maida): We’re using maida here because it gives the pancakes a lovely light and slightly chewy texture. It’s different from whole wheat flour, which can make them a bit denser.
• Olive Oil: I prefer olive oil for a healthier fat option and a subtle flavour. But feel free to use any cooking oil you like!
• Green Chillies: This is where you can really control the heat. I usually use one green chilli for a mild kick, but if you like things spicy, add another! Remember to remove the seeds for less heat.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, in a nice big bowl, whisk together the eggs, flour, baking powder, water, cheese, salt, and pepper. Whisk until everything is smooth and there are no lumps.
2. Next, gently fold in the sliced spring onions and minced green chilli. Don’t overmix – we want to keep the batter light and airy.
3. Now, heat the olive oil in a non-stick or cast iron pan over medium heat. Make sure the pan is nice and hot before you start adding the batter.
4. Drop tablespoon-sized portions of batter into the hot pan, forming 2-inch pancakes. Don’t overcrowd the pan – work in batches if needed.
5. Cook for about 2-3 minutes per side, or until golden brown and cooked through. You’ll see little bubbles forming on the surface when it’s time to flip.
6. Finally, drain the pancakes on paper towels to remove any excess oil. This helps them stay nice and crispy! Serve immediately while they’re still warm and crispy.

Expert Tips

Here are a few things I’ve learned over the years to make these pancakes even better:

• Don’t skip the draining step! It really does make a difference in the crispiness.
• If your batter seems too thick, add a tablespoon of water at a time until it reaches the desired consistency.
• For extra flavour, try adding a pinch of turmeric or a dash of cumin to the batter.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Swap the all-purpose flour for besan (chickpea flour) for a gluten-free version. It will give the pancakes a slightly different flavour, but they’ll still be delicious!
• Spice Level: My friend, Priya, loves to add a pinch of red chilli powder to the batter for an extra fiery kick. Adjust the amount of green chilli to your liking.
• Vegan Adaptation: Use a plant-based egg replacement (like flax eggs) and vegan cheese to make these pancakes vegan-friendly. My daughter, who’s vegan, loves them with a sprinkle of nutritional yeast for a cheesy flavour.

Serving Suggestions

These pancakes are fantastic on their own, but they’re even better with a little something on the side!

• A dollop of plain yogurt or raita.
• A sprinkle of chaat masala.
• A side of your favourite chutney (mint-coriander chutney is amazing!).
• Serve them as a snack with a cup of chai.

Storage Instructions

These pancakes are best enjoyed fresh, but if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven to restore some of the crispiness.

FAQs

Got questions? I’ve got answers!

• Is this recipe suitable for a quick breakfast? Absolutely! They’re super fast to make and a great way to start the day.
• Can I make the batter ahead of time? You can, but the baking powder will start to lose its effectiveness, so they might not be as fluffy. I recommend making the batter just before cooking.
• What kind of cheese works best in this recipe? Cheddar, mozzarella, and paneer are all great options. Feel free to experiment with your favourites!
• Can I use a different oil instead of olive oil? Yes, you can! Any cooking oil with a neutral flavour will work well.
• How can I adjust the thickness of the pancakes? If the batter is too thick, add a little more water. If it’s too thin, add a little more flour.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!