Pancakes

Mai’s recipes

Pancakes

  • Servings: 6-8
  • Difficulty: Average
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Ingredients

  •  1 cup basmati rice
  • ½ cup boiled rice (optional, you may use good quality basmati rice only) )
  • Salt to taste
  • 2 cups fresh coconut, grated
  • 1 cup jaggery, grated
  • 6 cardamoms, powdered
  • Or 1 tsp. vanilla essence
  • Rice bran oil for smearing the pan

 Method

  1. Wash and soak rice for 4 hours.
  2. Grind to a fine paste.  Add salt and reserve.
  3. Mix the coconut and jaggery and cook till blended.
  4. Add cardamom or vanilla essence and let it cool.
  5. Heat a medium sized griddle and smear with oil.
  6. Spread one rounded ladle of batter and rotate the griddle to spread the batter evenly and cover the pan with a lid.
  7. Cook for a minute or two.
  8. When the pancake is cooked, turn the pan on a flat plate.
  9. Place a tablespoon (or more as desired) of the coconut/jaggery mixture at one end of the pancake, fold in the sides and roll.

To prepare instant pancakes with all purpose flour

  • 1 cup flour (maida)
  • 1 egg, Salt to taste
  1. Sieve the maida.
  2. Make a well in the centre and add the egg, salt and enough water to form a thin batter.
  3. Beat till smooth and no lumps remain.
  4. Set aside for ½ an hour.
  5. Heat a frying pan, brush with oil and spread 1/3 cup batter to coat the pan evenly.
  6. Cover and cook for 2 to 3 minutes.
  7. When the pancake is cooked, turn the pan onto a flat plate.
  8. Repeat as above with the coconut/Jaggery filling

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