WHEAT N RAGI PANCAKES
Serves: 3 to 4 people
Whole Wheat Flour - 1/2 cup
Ragi Flour -1/4 cup
Rice Flour - 1 tablespoon
Milk - 1/4 Cup
Sugar - 3 tablespoon
Fruit - (Optional - Banana or Apple puree)
Vanilla Extract - 1/8 teaspoon
Mixed Nuts (Almonds, Walnuts, Cashew) - 3 tbsps (Optional)
Baking Soda - 1/4 teaspoon
Salt - A pinch
Butter - As needed
Heat up a tablespoon butter in a pan.
In a bowl add wheat flour, ragi flour, rice flour, salt, sugar, vanilla extract and beat well without lumps. Add milk to make the batter to thick but pouring consistency. If you are adding fruit puree, adjust the sugar and milk accordingly.
To this batter, add hot butter and beat well. Ragi is dense and makes pancakes hard. And hence we add hot butter to bring in fluff.
Just before putting the batter on pan, add soda and fold the batter well without beating vigorously. The baking soda should evenly get mixed.
Pour a ladle (1/4 cup) of batter on well buttered pan and turn the flame to medium high.
Once you observe the top surface bubbling, cover the pan cake for one min, let it cook, add butter on top and then flip.
Do not over cook the pan cakes on the other side. This deflates the air and makes them hard.
Plate them out and add sprinkles.
You can serve with whipped cream or maple syrup.