<h2>Pandan pancakes</h2>
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&rsquo;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.
<h2>Buckwheat pancakes</h2>
<img title="Buckwheat pancakes" src="https://images.mid-day.com/images/2020/may/Bowled-out-a.jpg" alt="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)
<img title="Dane Fernandes" src="https://images.mid-day.com/images/2020/may/Bowled-out-b.jpg" alt="Dane Fernandes" />
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&rsquo;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
<h2>Ragi banana pancakes</h2>
<img title="Ragi banana pancakes" src="https://images.mid-day.com/images/2020/may/Bowled-out-d.jpg" alt="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
<img title="Ragi banana pancakes" src="https://images.mid-day.com/images/2020/may/Bowled-out-e.jpg" alt="Ragi banana pancakes" />
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&rsquo;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.
<img title="Guntas Sethi Bhasin" src="https://images.mid-day.com/images/2020/may/Bowled-out-f.jpg" alt="Guntas Sethi Bhasin" />
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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Bowled out

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