Bakarwadi Pancake Stack

Ingredients:

Pancakes
300g all purpose flour
1 tsp baking powder
1 tbsp caster sugar
2 medium eggs
300ml milk 
Pinch of salt
1 tsp cinnamon
Oil for frying (or butter)

Toppings 
2 tbsp yoghurt 
Squeeze of lemon juice
Handful of Howdah Bakarwadi, crushed and some still intact 
Cinnamon 

Method:

In a large bowl, mix all the dry ingredients together, then add your eggs and milk, whisking as you go and try to get out all the lumps. You should have a smooth batter. Allow to rest for 5 mins. 

In a hot pan, add a little oil or small amount of butter and using a ladel or spoon, add the batter to make pancakes the size you prefer. Cook until bubbles start to form on the surface, then flip and cook the other side. Don't take your eye off them as they can burn quickly. 

Serve straight away and top with a little lemon juice, some yoghurt, and Howdah Bakarwadi pieces 🙌 Add an extra little sprinkle of cinnamon too if you like!

We hope you enjoy this recipe

 

Leave a comment

Please note, comments must be approved before they are published