Carrot Pancakes
These are not the traditional english pancakes but the malpua version that my mother prepared. The batter is not light and airy nor are the pancakes thin and fluffy. But these are very tasty. There is a fudgy feel in the centre which are best enjoyed when warm off the pan.
Carrot is a placeholder, but basically you can use any vegetable juice here which will not just add the required nutrients but also gives a nice color.
My pancakes could not get the color on them because we are now left with the chinese version of carrots this season and being ganesh chaturthi the jaggery also gets its upliftment. I got a packet of jaggery that was amber in color. Anyway...the taste of the carrots was felt in a nicer way - it felt like gajar halwa loaded in puri.
My son loved the taste who happens to be the only other person in my house besides me who gets to enjoy this goodness.
Ingredients
1 cup whole wheat flour
1/2 cup carrot juice (2 small carrots cold pressed)
1/3 cup milk
2/3 grated jaggery
1 tspn cardamom powder
2 tbsp Oil + more to brush the pan
Method
1) In a bowl, mix the carrot juice, jaggery, cardamom powder and oil.
2) Add the wheat flour a little at a time to make a smooth batter
3) Add milk as required to make this slightly runny paste.
4) Now brush a non-stick pan with some oil.
5) Pour the batter using a laddle and gently spread it in circular motion
6) Cover the pan, after 2 min, open the pan and flip over the pancake.
7) When cooked on both sides, remove and set aside. Repeat for the rest of the batter
Serve as is or with a cup of milk
Carrot is a placeholder, but basically you can use any vegetable juice here which will not just add the required nutrients but also gives a nice color.
My pancakes could not get the color on them because we are now left with the chinese version of carrots this season and being ganesh chaturthi the jaggery also gets its upliftment. I got a packet of jaggery that was amber in color. Anyway...the taste of the carrots was felt in a nicer way - it felt like gajar halwa loaded in puri.
My son loved the taste who happens to be the only other person in my house besides me who gets to enjoy this goodness.
Ingredients
1 cup whole wheat flour
1/2 cup carrot juice (2 small carrots cold pressed)
1/3 cup milk
2/3 grated jaggery
1 tspn cardamom powder
2 tbsp Oil + more to brush the pan
Method
1) In a bowl, mix the carrot juice, jaggery, cardamom powder and oil.
2) Add the wheat flour a little at a time to make a smooth batter
3) Add milk as required to make this slightly runny paste.
4) Now brush a non-stick pan with some oil.
5) Pour the batter using a laddle and gently spread it in circular motion
6) Cover the pan, after 2 min, open the pan and flip over the pancake.
7) When cooked on both sides, remove and set aside. Repeat for the rest of the batter
Serve as is or with a cup of milk
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