About the recipe:
Pancakes emerge out, in varied forms and tastes to tickle your taste buds from across the coordinates of our Indian Subcontinent. Every family has its own secret, well kept and revered variants to amuse you at the dining table.
Here is one from my Ranna Ghor; which you can cook in a jiffy with some humble bananas that may have ripened a bit too much to your liking! Or if you are too tired to chew the staple chapatis. You know what to do!!! Pancakes :-P
Serves: 2-3
Cooking time: 15-20 mins
Preparation time: 5 mins
Ingredients:
1. Refined flour / Maida / white flour - 250gms
2. Sooji / Semolina - 50gms
3. Ripe bananas - 2 nos. - medium sized
4. Pasteurized cow's milk - 100ml (1 cup)
5. Water - 50ml (1/2 cup)
6. Sugar - 50gms
7. Elaichi / cardamom powder - 1 tsp
8. Refined vegetable oil - 4 tbsps
9. Raisins / kismis - 10gms (optional)
10. Salt - to taste - 1 tsp
11. Saunf - 2 tsps (optional)
Methodology:
1. In a bowl; add maida, sooji, sugar, cardamom powder, salt, saunf and raisins. Mix well.
2. Mash bananas well separately then add to the mixture.
3. Slowly add milk to the batter and mix such that no lumps are formed. Add the water and mix again.
The batter is ready.
4. Heat 1 tbsps oil in a non stick pan / tawa.
5. Take a big spoonful of batter and pour it in the middle of tava; quickly spread it in circular manner to a form a round-ish and not too thin pancake.
6. Let it cook and then flip it over to cook the other side. Pour few drops of oil on top or edges if required during the process. The edges would turn a nice light brown and the aroma shall get your salivary glands working.
7. Slide it out and keep it aside.
8. Repeat the process for remaining batter.
9. Serve the banana malpuas hot or chilled, alone or along with a spicy accompaniment :-) :-)
Tips:
1) Do not make the batter too runny or thin. Use a spoon to scoop out some batter and watch how it falls when you pour it back. It should have the consistency like that of cake batter.
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