Masala Egg Pancake (Easy Step-by-Step Guide)

Ingredients

• 120 g (1 cup)wholemeal flour
• 2eggs
• ½ tspground coriander
• ½ tspground turmeric
• ½ tspground cumin
• 80 g (½ cup)finely chopped onion
• 1 tbspchopped coriander
• ½ tspgarlic powder
• to tastesalt
• 240 ml (1 cup)water
• 22.5 ml (1½ tbsp)olive oil

Instructions

1. 1

   Mix the batter

   In a bowl, combine the flour, eggs, ground coriander, turmeric, cumin, garlic powder and salt.

2. 2

   Add the water

   Pour in the water gradually, stirring as you go, until the batter is smooth.

3. 3

   Stir in herbs

   Add the chopped onion and coriander, then whisk until evenly mixed through the batter.

4. 4

   Heat the oil

   Heat the olive oil in a pan.

5. 5

   Cook the pancakes

   When the oil is hot, pour a ladleful of batter into the pan. Cook for 2–3 minutes, until the edges begin to look slightly dry.

6. 6

   Flip and finish

   Turn the pancake over and cook the other side until golden brown. Repeat with the remaining batter.

What is a masala egg pancake?

It is a savoury pancake made with egg, flour and spices, with chopped onion and coriander mixed into the batter. The word masala refers broadly to a blend of spices, while this version uses familiar ground cumin, coriander and turmeric.

This is a fusion-style take rather than a single fixed traditional formula. Wholemeal flour gives the pancakes a hearty base, and the egg helps bind the mixture as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 153 calories, 6g protein, 19g carbs, 7g fat.

The flour supplies most of the carbohydrates, while the eggs contribute protein and the olive oil provides much of the fat. Serve a pancake with fresh vegetables or a salad to add more variety to the plate.

Building the spiced batter

Spices first: mixing them into the flour and egg before adding the water helps distribute their flavour throughout the batter.

Water gradually: add it while stirring to avoid dry pockets and help you judge the consistency. The finished batter should be smooth enough to pour from a ladle.

Onion and coriander

Chopped onion: keep the pieces fairly small so they are easy to distribute and cook within each pancake.

Fresh coriander: stir it through at the end of mixing so its green flecks are spread across the batter rather than clumping together.

Cooking in the pan

Hot oil: heat the oil before adding the batter so the pancake begins cooking as soon as it reaches the pan.

Drying edges: use the change in the pancake’s edges as the cue to turn it, usually after 2–3 minutes. Cook the second side until golden brown, then repeat with the rest of the batter.

Getting the texture right

A smooth batter helps the pancakes cook evenly, while the wholemeal flour makes them more substantial than a thin plain-flour pancake. If the batter is lumpy, keep whisking before adding the onion and coriander.

The recipe gives no pan temperature or separate thickness measurement, so rely on the stated visual cues: slightly dry edges before flipping and a golden-brown surface when cooked.

Serving ideas

Serve the pancakes warm as a savoury breakfast or light meal. A simple accompaniment such as yoghurt or sliced fresh vegetables can add contrast to the spiced, pan-cooked pancake.

For a larger meal, pair them with a salad or cooked vegetables. Keep accompaniments separate until serving so the pancakes retain their browned surface.

Recipe notes & tips

• Whisk the batter until smooth before stirring in the chopped ingredients.
• Chop the onion finely so it is spread evenly through the pancakes.
• Heat the oil before pouring in the batter.
• Wait for the edges to look slightly dry before flipping.
• Cook the pancakes in batches if needed, repeating the same process with the remaining batter.

Variations

• Add chilli: mix a little chopped fresh chilli into the batter for extra heat.
• Use spring onion: replace the chopped onion with finely sliced spring onion.
• Add black pepper: season the batter with a few turns of pepper alongside the salt.
• Try fresh garlic: use finely grated garlic in place of the garlic powder.
• Serve with yoghurt: add a spoonful alongside the warm pancakes for a cooling contrast.

Common mistakes to avoid

• Adding water all at once: pour it in gradually while stirring to help make a smooth batter.
• Leaving lumps: whisk the batter thoroughly before adding the chopped onion and coriander.
• Using cool oil: heat the oil first so the batter starts cooking when it hits the pan.
• Flipping too soon: wait until the edges begin to look slightly dry, around 2–3 minutes.
• Crowding the pan: cook the pancakes one at a time or in batches that fit comfortably.

How to store

Refrigerate leftover pancakes in a covered container and use within 2 days. Reheat in a pan over a gentle heat until warmed through.

Frequently asked questions