Pancakes are usually liked by most. They 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
Rice flour: 2 tbsp
Warm Water: 1/3 cup
Jaggery powder: 4 tbsp
Vanilla extract: few drops
Rock salt: a pinch
Poppy seeds: ½ tsp
Fresh coconut: 2 tbsp (grated)
Flax powder: 1 tbsp
Jaggery powder: 5 tbsp
Water: ¾ cup
Cinnamon: 2 sticks (1-inch sticks)
Cloves: 4 nos
Dry ginger powder: ½ tsp(optional)
Mix ragi flour, rice flour, salt, jaggery powder, flax powder and warm water to make a batter.
Add more water if needed, to get a batter that is thick but has pouring consistency.
Allow the batter to rest for two hours.
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 2 hours it is 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.
Try to replace half the quantity of water with coconut milk to make the batter. It gives a rich creamy texture.
Food group: millets and nuts
Millets are gluten-free, rich in fiber and high on nutritional value. They are a good option to add variety to your meals or when want to go grain-free.
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