These “fasting-friendly” pancakes are a quick fix for hungry school goers and the gluten intolerant. Just remember to mix the batter in small portions because both Amaranth and Barnyard Millet flour tend to get stickier with time and the pancakes can then become difficult to flip. If you can tolerate gluten, it helps to add a spoonful of whole wheat flour to the mix; eggs also help in binding.
Eat these pancakes on their own with a side of pickle or chutney or a hung curd dip, or like here, with a spiced caramelized pineapples. Paired with a potato/sweet potato/pumpkin subzi, it makes for a complete meal.
- 1 cup Amaranth flour
- 1 cup Barnyard Millet flour
- 2 green chilies, finely chopped
- 2 tablespoons fresh coriander, finely chopped
- ¾ teaspoon roasted ground cumin
- 1 teaspoon raw sugar
- Salt to taste
- ½ cup yogurt
- Water as required
- Ghee for greasing
- Mix all ingredients except the ghee and whisk to make a thick, cake-like batter.
- Grease a non stick pan with a little ghee and place on medium heat. Pour one ladle of batter into the pan. Let it cook on one side for 2-3 minutes.
- Once the top sets, flip the pancake and cook on the other side for 1-2 minutes.
- Serve hot with chutneys or relishes.