by Tarla Dalal
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Added to 70 cookbooks
This recipe has been viewed 23647 times
Delightfully easy but very tasty pancakes. Serve these Jaggery Pancakes straight from the pan onto serving plates. Green chilli paste and jaggery give a new spicy sweet taste to this recipe. Add a little more flour, if you find the pancake difficult to make.
- Combine all the ingredients along with ¾ cup of water in a bowl and whisk well to make a smooth batter. Keep aside.
- Heat a mini non-stick uttapa pan and grease it lightly using a little oil.
- Pour 2 tbsp of the batter in each mould and spread it evenly to make a 75 mm. (3”) diameter round.
- Cook them, using a little oil, till they turn golden brown in colour from both the sides.
- Repeat steps 3 and 4 to make 1 more batch of pancakes.
- Serve immediately.
Nutrient values per mini pancake
|Vitamin A||23.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||0 mg|
|Folic Acid||0.2 mcg|
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