Breakfast / Dessert / Healthy lunch box for kids
One cup whole wheat flour
3 tbsp grated jaggery
2 cups thin sour buttermilk
1/4 tsp baking soda / baking powder
2 tbsp grated coconut - fresh / dehydrated
Pinch of cinnamon powder
2 tbsp sliced seedless dates
2 tbsp raisins ( optional)
Pinch of salt
Oil / Butter for cooking
Add all the dry ingredients in a bowl. Slowly add the buttermilk with constant stirring to avoid lumps. The consistency of the batter should be such that it sticks to the back of the ladle after mixing.
Grease a non stick pan with few drops of vegetable oil / butter. Once pan is hot, add a couple of tbsps of batter and spread into pancake. Cook on both sides till golden brown using a little oil/ butter.
This makes about 6-7 depending on the size of the pancakes.
This is high in fibre due to whole wheat flour and dates, rich in iron from jaggery and dates. Excellent for kids who refuse to eat chapatis, and tasty nutrition for pregnant women.
If you don't have cinnamon powder on hand, by all means use cardamom powder or fresh grated nutmeg for that divine aroma and taste.
For dessert one can make it richer by drizzling honey over warm pancakes or dusting powdered sugar. Serve it with a scoop of vanilla icecream or a blob of sweetened whipped cream for that added jazz!