Wheatflour Pancakes

INGREDIENTS:

1 cup wholewheat flour
1 onion (grated)
1 tomato(grated)
2 eggs 
1/2 milk
1 tsp Chili powder
1 tsp. oregano
3 Slitted green chili
Salt
Sugar
Chopped coriander

METHOD:

1. Mix flour,milk,eggs,chilli powder,oregano,sugar and Salt briskly to avoid any lumps.Then add the remaining items to the batter and mix it well.Let the batter stay for 20 mins.

2. Heat oil in a non stick pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs.

3.Flipping pancakes: Hold the pan handle, ease a flat spatula under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.