• 1 cup flour (atta)
• 6 small eggs (put less eggs if they are large)
• 2 – 1/2 cups coconut milk
• 1/2 cup milk (remove cream)
• 7 tbsp sugar
• 1/2 tsp essence of vanilla
• 15 gms pista (finely chopped)
• 25 gms almonds (finely chopped)
• 1 1/4 cup ghee

1. Beat the eggs and mix with sugar, milk and coconut milk.
2. Let the sugar dissolve.
3. 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).
4. Add the pista, almonds, vanilla essence and a little ghee to the batter.
5. Let this batter settle for approx. 2-3 hours.
6. Heat a griddle (tavaa) or frying pan and put 1 tsp ghee.
7. 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.
8. Keep on low flame till one side is golden colored, then flip over and cook the other side.
9. When both sides are cooked, fold the pancake into four and remove on a plate.
10. Repeat this process for the remaining batter.
11. Serve hot or cold, either on breakfast or evening tea.

Editors Note: There are many variation of these pancakes.

1. You can add cardamon instead of vanilla essence.
2. Omit the nuts. Add fruits on top while serving.
3. Make sugar less if diabetic.
4. Use Splenda or a sugar substitute
5. No syrup required since sugar is already added.

Enjoy !