Why do pancakes have to be just rounds of cooked white flour that depend on syrup for taste? Try out these pancakes with the motley bunch of slightly atypical ingredients and enjoy the sweet spice burst for breakfast.
For about 8 pancakes you will need:
- 1 Tbsp butter
- 3 Tbsp sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground mace
- 1 tsp crushed fennel seeds (saunf)
- 1 egg
- 2 Tbsp yoghurt
- 3/4 cup milk at room temperature
- 1 Tbsp sweet basil seeds (sabja seeds)
- 3 Tbsp roasted wheat germ (optional)
- 1/2 cup millet flour (we used proso millet)
- 1/2 cup white flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Melt the butter on very low heat in the bowl that you will be using to make the batter and add the sugar to it. Mix to cool as well as to dissolve the sugar. While the butter cools, mix the yoghurt, milk and the basil seeds and keep aside for the seeds to ooze their gel. Once the butter cools completely add vanilla extract, ground mace, fennel seeds and the egg and mix well. Add millet flour and mix until well incorporated. There is no need to be extra careful as with wheat flour, as there is no gluten that will develop. By now the basil seeds would have become gelatinous. Add the milk mixture along with salt, stir well and let stand for about 30 mins. This time is necessary for the millet flour to soak in the liquid a little and for the basil seeds to further thicken the mixture. You can even make this ahead and keep it in the fridge overnight, in which case use only one tablespoon of yoghurt. The spices will be more pronounced.
When it is time to make the pancakes, sift in the white flour and baking soda (and wheat germ if using) and stir carefully till the flour is just incorporated and there are no lumps. Heat a skillet and add some oil to it. Ladle in the batter and cook on both sides. Serve with fresh fruit or honey.
For about 8 pancakes you will need:
- 1 Tbsp butter
- 3 Tbsp sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground mace
- 1 tsp crushed fennel seeds (saunf)
- 1 egg
- 2 Tbsp yoghurt
- 3/4 cup milk at room temperature
- 1 Tbsp sweet basil seeds (sabja seeds)
- 3 Tbsp roasted wheat germ (optional)
- 1/2 cup millet flour (we used proso millet)
- 1/2 cup white flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Melt the butter on very low heat in the bowl that you will be using to make the batter and add the sugar to it. Mix to cool as well as to dissolve the sugar. While the butter cools, mix the yoghurt, milk and the basil seeds and keep aside for the seeds to ooze their gel. Once the butter cools completely add vanilla extract, ground mace, fennel seeds and the egg and mix well. Add millet flour and mix until well incorporated. There is no need to be extra careful as with wheat flour, as there is no gluten that will develop. By now the basil seeds would have become gelatinous. Add the milk mixture along with salt, stir well and let stand for about 30 mins. This time is necessary for the millet flour to soak in the liquid a little and for the basil seeds to further thicken the mixture. You can even make this ahead and keep it in the fridge overnight, in which case use only one tablespoon of yoghurt. The spices will be more pronounced.
When it is time to make the pancakes, sift in the white flour and baking soda (and wheat germ if using) and stir carefully till the flour is just incorporated and there are no lumps. Heat a skillet and add some oil to it. Ladle in the batter and cook on both sides. Serve with fresh fruit or honey.
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