Prep Time: 02 Hours 15 minutes

Cook Time: 10 minutes

Servings: 1 Serving

Pancakes are usually liked by most. They usually contain wheat, milk, sugar, and eggs and are cooked in butter. This finger millet pancake will make a great healthful substitute for regular pancakes. Serve it warm with the spiced syrup and you have an all-time favorite that’s so easy to make.

Ingredients

For Pancake

• Ragi flour: 1/3 cup
• Rice flour: 2 tbsp
• Warm Water: 1/3 cup
• Jaggery powder: 4 tbsp
• Vanilla extract: few drops
• Rock salt: a pinch
• Poppy seeds: ½ tsp
• Fresh coconut: 2 tbsp (grated)
• Flax powder: 1 tbsp

For Syrup

• Jaggery powder: 5 tbsp
• Water: ¾ cup
• Cinnamon: 2 sticks (1-inch sticks)
• Cloves: 4 nos
• Dry ginger powder: ½ tsp(optional)

Method

• Mix ragi flour, rice flour, salt, jaggery powder, flax powder and warm water to make a batter.
• Add more water if needed, to get a batter that is thick but has pouring consistency.
• Allow the batter to rest for two hours.
• To make the syrup, place all syrup ingredients in a pan and boil until you have a thick syrupy liquid. Do consider that it will thicken a little on cooling.
• Allow to cool. Let the spices stay in the syrup. Just before serving, strain the syrup to separate the spices.
• After the pancake batter has rested for 2 hours it is ready to be cooked.
• Heat a tawa, place some poppy seeds at the centre of the tawa and pour a ladle of pancake batter on top of it. Let the batter spread of its own.
• Cover and cook for 4 mins on medium to low flame.
• Remove cover and turn the pancake over and cook without cover for 4 -5 minutes.
• Serve warm with spiced syrup.

Wellcure Tip:

• Try to replace half the quantity of water with coconut milk to make the batter. It gives a rich creamy texture. 

Eating Guide

• Food group: millets and nuts
• Millets are gluten-free, rich in fiber and high on nutritional value. They are a good option to add variety to your meals or when want to go grain-free.

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