Karnataka x USA

Ragi pancakes with jaggery caramel

Name: Ragi pancakes with jaggery caramel
Total time: 30 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 3/4 cup ragi flour (finger millet flour); 1/2 cup whole wheat flour (wholemeal atta flour, chapati flour); 1 1/2 tsp baking powder; 1/4 tsp baking soda (bicarb soda, bicarbonate of soda); 1 1/4 cups buttermilk; 1 egg; 2 tbsp melted butter; 1/4 tsp cardamom; a pinch salt; 1/2 cup grated jaggery; 1/4 cup fresh cream (thickened cream, heavy cream); 2 sliced banana; 3 tbsp roasted, chopped peanuts; 2 tsp for the pan ghee

Diner stack, millet heart, and a caramel that tastes like a payasam pot.

30 minTime

11 gProtein each

mildSpice

A millet stack with a caramel accent2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

501kcalsame

11 gproteinsame

7 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Ragi flour (finger millet flour)¾ cup

Whole wheat flour (wholemeal atta flour, chapati flour)½ cup

Baking powder1½ tsp

Baking soda (bicarb soda, bicarbonate of soda)¼ tsp

Buttermilk1¼ cups

Egg1

Butter2 tbsp, melted

Cardamom¼ tsp

Salta pinch

Jaggery½ cup, grated

Fresh cream (thickened cream, heavy cream)¼ cup

Banana2, sliced

Peanuts3 tbsp, roasted, chopped

Ghee2 tsp, for the pan

Method

5 steps

1Whisk the ragi flour, wheat flour, baking powder, soda, cardamom and salt in a bowl.
2Whisk the buttermilk, egg and melted butter. Stir into the dry mix until just combined and rest 5 minutes.
3Melt the jaggery with 2 tbsp water in a small pan on medium low heat for 3 to 4 minutes. Off the heat, stir in the cream and a pinch of salt.
4Heat a tawa on medium low heat and wipe with ghee. Pour 1/4 cup batter per pancake and cook 2 minutes, flip and cook 1 minute more.
5Stack three pancakes, top with banana, pour over the caramel and scatter peanuts.

Serve it like this

Stack three pancakes slightly offset, fan banana slices on top and pour the caramel so it drips down one side. Scatter peanuts over the plate and around the stack.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka x USA

Ragi pancakes with jaggery caramel

Diner stack, millet heart, and a caramel that tastes like a payasam pot.

30 minTime

11 gProtein each

mildSpice

A millet stack with a caramel accent2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

501kcalsame

11 gproteinsame

7 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Ragi flour (finger millet flour)¾ cup

Whole wheat flour (wholemeal atta flour, chapati flour)½ cup

Baking powder1½ tsp

Baking soda (bicarb soda, bicarbonate of soda)¼ tsp

Buttermilk1¼ cups

Egg1

Butter2 tbsp, melted

Cardamom¼ tsp

Salta pinch

Jaggery½ cup, grated

Fresh cream (thickened cream, heavy cream)¼ cup

Banana2, sliced

Peanuts3 tbsp, roasted, chopped

Ghee2 tsp, for the pan

Method

5 steps

1Whisk the ragi flour, wheat flour, baking powder, soda, cardamom and salt in a bowl.
2Whisk the buttermilk, egg and melted butter. Stir into the dry mix until just combined and rest 5 minutes.
3Melt the jaggery with 2 tbsp water in a small pan on medium low heat for 3 to 4 minutes. Off the heat, stir in the cream and a pinch of salt.
4Heat a tawa on medium low heat and wipe with ghee. Pour 1/4 cup batter per pancake and cook 2 minutes, flip and cook 1 minute more.
5Stack three pancakes, top with banana, pour over the caramel and scatter peanuts.

Serve it like this

Stack three pancakes slightly offset, fan banana slices on top and pour the caramel so it drips down one side. Scatter peanuts over the plate and around the stack.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ragi pancakes with jaggery caramel

Make it your way

Ingredients

Method

Ragi pancakes with jaggery caramel

Make it your way

Ingredients

Method

Make it a meal