Pancakes usually contain wheat, milk, sugar and eggs and are cooked in butter. This finger millet pancake will make a great healthful substitute for regular pancakes. Serve it warm with the spiced syrup and you have an all time favorite that’s so easy to make.
- Ragi flour: 1/3 cup
- Ripe banana: 1 no
- Rice flour: 3 tbsp
- Coconut milk: 1/3 cup
- Jaggery powder: 3 tbsp
- Vanilla extract: few drops
- Rock salt: a pinch
- Poppy seeds: ½ tsp
- Jaggery powder: 5 tbsp
- Water: ¾ cup
- Cinnamon: 2 sticks (1 inch sticks)
- Cloves: 4 nos
- Dry ginger powder: ½ tsp(optional)
- Mash banana with a fork.
- Mix ragi flour, rice flour, salt, jaggery powder and coconut milk to make a batter.
- Add water if needed, to get a batter that is thick but has pouring consistency.
- Allow the batter to rest for an hour.
- To make the syrup, place all syrup ingredients in a pan and boil until you have a thick syrupy liquid. Do consider that it will thicken a little on cooling.
- Allow to cool. Let the spices stay in the syrup. Just before serving, strain the syrup to separate the spices.
- After the pancake batter has rested for an hour its ready to be cooked.
- Heat a tawa, place some poppy seeds at the centre of the tawa and pour a ladle of pancake batter on top of it. Let the batter spread of its own.
- Cover and cook for 4 mins on medium to low flame.
- Remove cover and turn the pancake over and cook without cover for 4 -5 minutes.
- Serve warm with spiced syrup.
- Food group: millets and nuts
- Millets are gluten free, rich in fibre and high on nutritional value. They are a good option to add variety to your meals or when you want to go grain free.
- Replace them in recipes that call for rice.
- Coconut milk gives a rich creamy texture and makes the dish wholesome.