5 February 2016

Ragi Pancake with caramelised banana / Finger millet pancake



Ragi / Finger millet is highly nutritious and loaded with calcium, iron and other minerals. It is a good source of protein and fibre too. It contains complex carbohydrate, thus good for diabetic people. Ragi Pancake that I tried this time is with egg. I didn't use baking powder. It is better to avoid baking soda and baking powder as much as we can. Baking cakes may be difficult without them but in regular daily food it's better to avoid baking soda and baking powder. Baking soda is known to reduce the nutrients in the food.

Ragi Pancake with caramelised banana / Finger millet pancake

No of pancakes : 4

Ingredients

Ragi flour - 1 cup

Banana - 1 large

Egg - 1

Milk - 1/2 cup

Jaggery - 1/2 cup

Cardamom powder - 1/4 tsp

Salt a pinch

Ghee - optional



Preparation Method

1. Melt jaggery with little water and boil it. When it comes to a boil, turn off the stove and let the jaggery syrup cool.

2. Reserve 2 tbsp of the jaggery syrup for making caramelised banana.

3. In a mixing bowl, beat egg for a minute, add filtered cooled jaggery syrup, ragi flour, cardamom powder and salt, mix well. Add milk little by little and mix till the batter comes to the consistency of dosa batter.

4. The amount of milk required depends of the size of the egg and the consistency of the jaggery syrup, so add milk little at a time and mix.

5. Heat a tawa and make pancakes. You can use oil or ghee when making pancakes.

Making caramelised banana

6. Transfer the reserved jaggery syrup to a pan. Keep it on the stove and over a low flame, add the chopped bananas and stir it for a minute.

7. Serve pancakes with the caramelised bananas.

Notes:
  • I made the batter a little thicker so as to pipe out the design. You can use your skill and pipe out designs for your kids :)
  • When making pancakes keep the flame in medium so that is cooks through and not char at the bottom.
  • I pressed down a ragi pancake into a greased cup cake mould and baked it for 5 minutes in OTG at 170 degree in mode 'toast'. Then I filled it with caramelised banana. This may be a good idea to get kids like our traditional food. 

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