Bowled out

After Dalgona coffee and banana bread, the latest craze in the social media kitchen is the pancake cereal. Two chefs share recipes for a healthy version of the mini delight

Pandan pancakes

Yield: 50 to 60 mini pancakes
Can be stored for: 1 week

Ingredients
For 100 ml pandan extract:
20 fresh Pandan leaves (Indian name: Annapurna leaves) and 100 ml milk
6 eggs
100 gm castor sugar
270 ml coconut milk
130 ml milk
375 gm rice flour
15 gm baking powder
70 gm melted butter
1/2 tsp salt
Vanilla pod as per your choice

Method
For the pandan extract cut the leaves into strips. Add milk and the leaf strips in a blender and process it until the leaves are completely pulverized. Use a muslin cloth to strain the pandan extract. In a large bowl, sift together the flour, baking powder, salt and sugar. Pour milk, pandan extract, egg, cream, melted butter, vanilla pod and mix until it’s smooth. Heat a flat non-stick pan over medium-high heat. Pour or scoop the batter onto the pan, let it turn brown on both sides and serve hot with the maple syrup, honey or chocolate sauce.

Toppings: Candied fruit like ginger or carrot.

Buckwheat pancakes

Yield: 50 to 60 mini pancakes
Can be stored for: 1 week

Ingredients
6 eggs
100 gm castor sugar
270 ml fresh cream
225 ml milk
375gm buckwheat flour
15 gm baking powder
70 gm melted butter
1/2 tsp salt
Vanilla pods (as per taste)

Method
In a large bowl, sift together the flour, baking powder, salt and sugar. Pour milk, egg, cream, melted butter, vanilla pod and mix until it’s smooth. Heat a flat non-stick pan over medium-high heat. Pour or scoop the batter onto the pan, brown on both sides and
serve hot.

Toppings: Throw in some oats and granola on top.

Chef Dane Fernandes, executive chef, The St Regis Mumbai

Ragi banana pancakes

Can be stored for: 24 hours
Yield: Three to four large pancakes

Ingredients
1/2 cup ragi flour/ finger millet flour
1/4 cup whole wheat flour
1/4 tsp baking powder
1/4 tsp baking soda
Pinch of salt
1/4 cup ripe banana (mashed)
1 egg
1/2 tsp Vanilla extract
1 tbsp honey
1/4cup low fat milk/
almond milk
A pinch of cinnamon powder
Oil for cooking

Method
Mix ragi flour, whole wheat flour, baking powder, baking soda, cinnamon powder and salt in a bowl. Mix the mashed banana, eggs, vanilla extract, honey and milk in another bowl. Now, mix the wet ingredients with the dry ingredients. Heat a non-stick pan and brush it with oil. Use a piping bag to dollop small amounts of batter on to the pan. If a piping bag is not available, pour the batter into a Ziploc bag and cut it from the corner and use that as a piping bag. Cook the pancakes for one to two minutes, or till it’s set around the edges and light golden in the centre. Flip, and then cook on the other side for another one to two minutes. Serve it warm.

Toppings: Banana slices, almond and honey or maple syrup, and/or granola for the crunch, fresh mangoes or other fresh fruits. You can also make a fruit compote, and add Nutella and chocolate syrup.

Chef Guntas Sethi Bhasin

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