Serves 4
Ingredients
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1 cup flour (atta)
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6 small eggs (put less eggs if they are large)
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2 – 1/2 cups coconut milk
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1/2 cup milk (remove cream)
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7 tbsp sugar
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1/2 tsp essence of vanilla
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15 gms pista (finely chopped)
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25 gms almonds (finely chopped)
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1 1/4 cup ghee
Method
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Beat the eggs and mix with sugar, milk and coconut milk.
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Let the sugar dissolve.
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To this mixture, add the flour in small amounts, at a time, and stir continuously till it forms into a smooth paste or batter. (Do not let the flour form lumps).
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Add the pista, almonds, vanilla essence and a little ghee to the batter.
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Let this batter settle for approx. 2-3 hours.
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Heat a griddle (tavaa) or frying pan and put 1 tsp ghee.
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After the ghee has melted, pour 1 tbsp of the batter on the tavaa and tilt the tavaa so that the batter covers its surface.
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Keep on low flame till one side is golden colored, then flip over and cook the other side.
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When both sides are cooked, fold the pancake into four and remove on a plate.
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Repeat this process for the remaining batter.
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Serve hot or cold, either on breakfast or evening tea.
Editors Note: There are many variation of these pancakes.
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You can add cardamon instead of vanilla essence.
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Omit the nuts. Add fruits on top while serving.
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Make sugar less if diabetic.
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Use Splenda or a sugar substitute
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No syrup required since sugar is already added.
Enjoy !
Fiesta Friday #250 : Your co-hosts this week are Jenny @ Apply To Face Blog., Jess @ Cooking Is My Sport, Jhuls @ The Not So Creative Cook and Judi @ cookingwithauntjuju.com
I love pancakes and I know that I would love this version. Thank you so much for sharing at 250th Fiesta Friday party!
So these little beauties are not stuffed! Like Jhuls I love all crepes and pancakes. This version has more ingredients than I have ever seen – all the better I’m sure. Happy Fiesta Friday Rita!
Thanks very much and have a very Happy Thanksgiving. Rita
Thanks very much and have a very Happy Thanksgiving. Rita