Banana Pancakes | Banana Dosa | Pancake | Banana Pancake with Jaggery-tamarind syrup

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Banana Pancakes

Light and fluffy pancakes can give a great boost for your day. Breakfast is an important and essential meal one should not skip for the day. It is that fuel your body needs to keep you going for the entire day. So , make sure you have a king size nutritious breakfast.

Banana PancakesComing to the pancakes, this one has flour, milk, jaggery and banana of course. A regular pancake uses all-purpose flour/maida which makes the pancakes very light and fluffy. This recipe has wheat flour (atta) which is going to make the pancakes a little denser. You can skip the wheat flour completely and just go with the maida. Also, this recipe does not make use of eggs either. for the sweetener I used jaggery instead of sugar.

Banana PancakesHere comes the interesting part. Pancakes are paired with maple syrup; It’s the classic combination. Otherwise, there is fresh cream and some fruits to go with it. Likewise, I made a jaggery-tamarind syrup, True Indian style. A runny sweet and tangy sauce/chutney that actually went well with the pancakes. You can totally skip this and use maple syrup, honey, fresh cream or whatever you like to pair it. But when you have time, do try this, it will not disappoint you. Banana PancakesHappy mornings shape up your long busy day. So kick-start your mornings with this tasty, easy-to-make breakfast. 

Ingredients

  • Maida 1/2 cup
  • Atta 1/4 cup
  • Powdered jaggery 2tbsp
  • Banana (any variant) 1
  • Baking soda 1tsp
  • Salt a pinch
  • Butter 1 tbsp
For chutney/sauce
  • Tamarind extract 2 tbsp
  • Powdered jaggery 5 tbsp
  • Green chilli 1
  • Salt

Method

  • Take a mixer jar, add banana, milk, jaggery and make a fine puree .
  • In a large bowl, whisk together maida, atta, salt, baking soda.
  • Add in the puree and mix to get a lump free batter. The batter should be thick yet flowing, the one that resembles idli batter.
  • Let it  sit for 15-20 minutes.
Jaggery-tamarind syrup
  • While the pancakes are resting, let’s get started with the sauce.
  • Heat a sauce pan and mix together tamarind extract and jaggery and a pinch of salt.
  • Add 1/4 cup of water, slit green chilli (can be skipped) and bring to a boil.
  • Lower the flame and let the concoction simmer for about 10 minutes
  • Switch off the flame and let the sauce cool before use.
Making pancakes
  • Heat a pan on medium flame.
  • Grease butter and pour a ladle full of batter . Let the batter spread on its own.
  • When you see bubbles on the top, gently flip to the other side.
  • Brown on both the sides and remove from heat.
  • Stack the pancakes garnish with chopped banana and jaggery and serve warm with the choice of your sauce.

NOTE

  1. Instead of using the mixer for the puree, banana and jaggery can be mashed well with the fork.
  2. Chutney can be prepared in large quantity and can be stored. This chutney can be used in your chaat items or can be eaten with dosa.
  3. Sugar can be used instead of jaggery.
  4. Use a ripe banana .
  5. Tamarind extract: soak handful of tamarind in 1/2 cup of warm water for 30 minutes. Once soft, mash and squeeze the juice from the tamarind. Filter the extract using a sieve and use it.

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