Pancake day: 3 Indian inspired pancake recipes

Pancake day: 3 Indian inspired pancake recipes

Chocolate orange and cardamom pancakes

These pancakes make a lovely change to plain pancakes and are great as an indulgent weekend breakfast or as a treat! If you’re making these for children, they may find cocoa nibs a little too bitter, so you can always swap them for chocolate chips and serve them with nutella instead of melted dark chocolate…

Ingredients:
1 cup of plain flour
1/4 teaspoon ground cardamom
2/3 cup castor sugar
Zest of 1 orange
2 tablespoons of cocoa nibs
2 eggs
1/3 cup of milk and 1/3 cup of water
Melted dark chocolate (to serve)

Method:

1. Mix together the flour, sugar and cardamom together and stir through.
2. Add the eggs, orange zest and cocoa nibs and stir, the batter will start to form, though it will be thick.
3. Add the milk/water mixture, a bit at a time, making sure no lumps form! The batter needs to be fairly lose, as you will be making thin pancakes, so if it feels a bit thick, add a little more water.
4. Heat a flat pan over a medium heat, melt a knob of butter and, with a spatula, spread the butter across the pan. Using a ladle, spoon the mixture into the pan. Cook each side for approximately 2 minutes.

To serve, drizzle melted chocolate over the pancakes and scattered with more cocoa nibs.
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Paneer lemon pancakes with pomegranate syrup
Why not try something a bit different this pancake day: paneer lemon pancakes with pomegranate syrup. Paneer is Indian cottage cheese, and is very easy to make. You will need to make some fresh paneer for this recipe, as the paneer you find in the supermarket will not work for this recipe. To make yours, follow our instructions here.

Ingredients:
4 large eggs, separate the yolks from the whites
1 batch of fresh paneer (roughly 1 cup)
1 1/2 tbsp castor sugar
Zest of 2 lemons
1/2 cup of wholemeal flour
Butter (for greasing the pan)
1 pomegranate
1/2 cup of maple syrup

Method:
1. In a bowl, whisk together the egg yolks, paneer, sugar and lemon zest. One mixed through, add the flour and stir to combine.
2. In a separate, clean bowl, whisk the eggs whites still stiff peaks form (this will take around 5 minutes). Once you’ve done this, whisk 1/4 of the mixture into the batter, then add the rest of the egg whites to the batter by gently folding them in.
3. Heat a flat pan over a medium heat, melt a knob of butter and, with a spatula, spread the butter across the pan. Using a ladel, spoon the mixture into the pan. Cook each side for approximately 2 minutes.
4. To make the syrup, take about 1/2 of the pomegranate seeds and blend them, then strain that mixture so that you get a smooth pomegranate juice. Add this juice to the maple syrup and gently warm the mixture through before pouring over your pancakes. Scatter the remaining pom seeds over the pancakes for decoration. Enjoy!

Inspired by & adapted from Girlversusdough’s recipe

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Chai latte pancakes

Here’s another alternative to plain pancakes: chai latte pancakes. With all those warming spices, and a hint of coffee, what’s not to love?!

Ingredients:
1 cup of plain flour (or 1/2 plain flour and 1/2 wholemeal flour)
1/2 tsp ground cinnamon
1/4 tsp ground green cardamom
1/4 tsp ground cloves
1/4 tsp ground nutmeg
2/3 cup castor sugar
2 eggs
1 tsp instant coffee, disolved in 1/3 milk and 1/3 water

Method:
1. Mix together the flour, sugar and spices and stir through.
2. Add the eggs and stir, the batter will start to form, though it will be thick.
3. Add the coffee/milk/water mixture, a bit at a time, making sure no lumps form! The batter needs to be fairly lose, as you will be making thin pancakes, so if it feels a bit thick, add a little more water.
4.Heat a flat pan over a medium heat, melt a knob of butter and, with a spatula, spread the butter across the pan. Using a ladel, spoon the mixture into the pan. Cook each side for approximately 2 minutes.

Enjoy!
P.S. If you want to be extra extravangant, serve these pancakes with nutella – you won’t regret it!