An Indian Pancake Day – alternative recipes for you to try!

By Isabelle Category: Food Comments: No comment Tags:

Pancake Day is coming up Tuesday 5th March and we have an Indian twist for you to make at home for your friends and family! Check out our top two recipes…

Chocolate orange and cardamom pancakes

Make a unique change to plain pancakes and indulge as a weekend breakfast or as a simple treat!

Ingredients:
1 cup of plain flour
1/4 teaspoon ground cardamom
2/3 cup caster sugar
Zest of 1 orange
2 tablespoons of cocoa nibs
2 eggs
1/3 cup of milk and 1/3 cup of water
Melted dark chocolate (to serve)

Method:

Mix together the flour, sugar and cardamom together and stir through.

Add the eggs, orange zest and cocoa nibs and stir, the batter will start to form, though it will be thick.

Add the milk/water mixture, a bit at a time, making sure no lumps form! The batter needs to be fairly loose, as you will be making thin pancakes, so if it feels a bit thick, add a little more water.

Heat a flat pan over a medium heat, melt a knob of butter and, with a spatula, spread the butter across the pan. Using a ladle, spoon the mixture into the pan. Cook each side for approximately 2 minutes.

To serve, drizzle melted chocolate over the pancakes and scattered with more cocoa nibs.

Paneer lemon pancakes with pomegranate syrup

Why not try something a bit different this pancake day: paneer lemon pancakes with pomegranate syrup!

Ingredients:
4 large eggs, separate the yolks from the whites
1 batch of paneer
1 1/2 tbsp castor sugar
Zest of 2 lemons
1/2 cup of wholemeal flour
Butter (for greasing the pan)
1 pomegranate
1/2 cup of maple syrup

Method:

In a bowl, whisk together the egg yolks, paneer, sugar and lemon zest. One mixed through, add the flour and stir to combine.

In a separate, clean bowl, whisk the eggs whites still stiff peaks form (this will take around 5 minutes). Once you’ve done this, whisk 1/4 of the mixture into the batter, then add the rest of the egg whites to the batter by gently folding them in.

Heat a flat pan over a medium heat, melt a knob of butter and, with a spatula, spread the butter across the pan. Using a ladle, spoon the mixture into the pan. Cook each side for approximately 2 minutes.

To make the syrup, take about 1/2 of the pomegranate seeds and blend them, then strain that mixture so that you get a smooth pomegranate juice. Add this juice to the maple syrup and gently warm the mixture through before pouring over your pancakes. Scatter the remaining pom seeds over the pancakes for decoration. Enjoy!

Stay tuned for more recipes straight from Chef Rashpal’s kitchen!

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