Millet pancakes with maple syrup and whipped hung curd

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Every weekend we struggle to zero in on the breakfast and obviously we end up with something fatty. So here we have the Millet pancakes with maple syrup and whipped hung curd recipe by Chef Rupesh Khandekar, Sous Chef, Earthplate, Sahara Star.

Millet flour    100gm
Ragi flour    50gm
Chia seeds    20gm
Milk    250 gm
Coconut oil    25 ml

Banana    2 no
Grapes    25 no
Peanut butter    as required
Maple syrup    20 ml
Hung curd    10 gm

1. Prepare chia seeds gel. Whisk half the chia gel into the millet and ragi flour. Add 250ml of milk and whisk well to remove lumps until you get a dropping consistency.
2. Put a pan on medium heat, add 1/2 tbsp coconut oil pour the pancake batter into the pan
3. Each pancake should be 10-12 cm in diameter. Cook the pancake batter into pan.
4. Flip the pancake with a spatula and cook another side as well.
5. Place all pancakes on the plate and top with peanut butter, and fruits
6. Serve with hung yogurt and maple syrup

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