GF
Coconut Jaggery Pancakes
These pancakes have been on the menu since day one and remains one the most requested recipes at Pondicheri. They are inspired by the ‘malpua’ a sweet rice flour pancake deep fried in ghee. While these are pan sautéed, they have a deeply flavorful richness and make for a lovely weekend brunch.
These pancakes have been on the menu since day one and remains one the most requested recipes at Pondicheri. They are inspired by the ‘malpua’ a sweet rice flour pancake deep fried in ghee. While these are pan sautéed, they have a deeply flavorful richness and make for a lovely weekend brunch.
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Cook Time
60 Minutes
Serves
4
Directions
To make the pancakes:
Step 1
Combine eggs, coconut milk, kewra water, ghee, coconut, and ginger and whisk until smooth.
Step 2
In a large bowl, stir the rice flour, almond flour, sugar, cardamom, salt, baking powder, and baking soda until evenly combined. Pour in the egg, coconut milk mixture and fold until evenly mixed.
Step 3
On a greased medium-hot skillet, pour a little ghee, drop little mound full of batter and top with sliced almonds. Repeat and let the pancakes cook 1 to 2 minutes then flip them on the other side to finish cooking.
Step 4
Serve them with jaggery caramel, sweetened yogurt, and blueberries.
To make Jaggery Caramel:
Step 1
In a stockpot, heat the jaggery and sugar until golden brown in color. Take the pan off the heat and add the ground cardamom, cinnamon, salt, and heavy cream. Bring the mixture back to heat until smooth and strain if needed.
To make Sweetened Yogurt:
Step 1
Whisk all yogurt ingredients and refrigerate until further use.
Notes & Variations
- If allergic to almonds, replace almond flour with rice flour and increase ghee to 1/2 cup.
- The batter may be made 2 to 3 days in advance.
- To toast almond flour, spread it on a baking sheet and bake in a 300°F. preheated oven for 15 to 20 minutes.
Ingredients
To make the pancakes:
Step 1
Combine eggs, coconut milk, kewra water, ghee, coconut, and ginger and whisk until smooth.
Step 2
In a large bowl, stir the rice flour, almond flour, sugar, cardamom, salt, baking powder, and baking soda until evenly combined. Pour in the egg, coconut milk mixture and fold until evenly mixed.
Step 3
On a greased medium-hot skillet, pour a little ghee, drop little mound full of batter and top with sliced almonds. Repeat and let the pancakes cook 1 to 2 minutes then flip them on the other side to finish cooking.
Step 4
Serve them with jaggery caramel, sweetened yogurt, and blueberries.
To make Jaggery Caramel:
Step 1
In a stockpot, heat the jaggery and sugar until golden brown in color. Take the pan off the heat and add the ground cardamom, cinnamon, salt, and heavy cream. Bring the mixture back to heat until smooth and strain if needed.
To make Sweetened Yogurt:
Step 1
Whisk all yogurt ingredients and refrigerate until further use.
Notes & Variations
- If allergic to almonds, replace almond flour with rice flour and increase ghee to 1/2 cup.
- The batter may be made 2 to 3 days in advance.
- To toast almond flour, spread it on a baking sheet and bake in a 300°F. preheated oven for 15 to 20 minutes.
Tags:
GF
Stock Your Pantry
Ghee
$10
Ghee Pot
$40
Aromatic Masala Dabba
$250
Tags:
GF
Stock Your Pantry
Ghee
$10
Ghee Pot
$40
Aromatic Masala Dabba
$250
Ghee
$10
Ghee Pot
$40
Aromatic Masala Dabba
$250
For coconut lovers everywhere, this is for you.
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