Skip to main content

Pancake Day



Today is Shrove Tuesday, more commonly known as Pancake Tuesday in some parts of the world. I didn't realise what a big deal pancake day is until I went to London where they have pancake races in the Parliament Square and every restaurant offers a pancake special. Apparently the pancakes are to use up all the butter and other good stuff in the house, this being the last tuesday before Lent begins. Pretty much like my mom's "eat up the eggs beta, it's navaratras from tomorrow".

Now you can easily whip up a pancake batter, pour some syrup on top and you are good to go. But to me, pancakes are like a blank canvas. There are infinite possibilities on what you can do with a pancake batter and there is one variation that's been on mind for a while. So for pancake day this year, we are making peanut butter and jelly pancakes.

What I did was whip up my regular pancake batter, but replacing butter with peanut butter. And a jam syrup. It's all super fun. Just read on for the recipe.

Ingredients1 1/4 cup flour
1 tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 egg, separated
1 1/4 cup milk
1/2 tbsp apple cider vinegar
3 tbsp peanut butter
1 tsp vanilla essence
2 tbsp jam
2 tbsp raisins (preferably soaked in wine the night before)
5-7 almonds, flaked

In a bowl, mix together flour, sugar, baking powder and baking soda. In a second bowl, whisk together milk, egg yolk, peanut butter and vanilla essence. The peanut butter will take a bit of patience and the resultant mix will be grainy but that's all right. Pour the liquids over the dry ingredients, add vinegar and whisk until just combined. Finally, add the egg white and stir until it mixes in with the batter. Set aside for 5 minutes.

Heat a non stick pan on low to medium heat and brush with melted butter. Drop 2 tbsp of batter. Wait a couple of minutes for the pancakes to brown, then flip and cook the other side.

While the pancakes are cooking, put the jam (I used apple and cinnamon but any berry flavour will work well too) in a small pan with 1 tsp water. Heat on a low flame until the jam is melted and all syrupy.

Stack the pancakes on a plate. Pour jam syrup on top and sprinkle wine soaked raisins and flaked almonds to finish.

Comments

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Farm to Fork in Chail

Back in 19th century, when Shimla was the summer capital of India, the Maharaja of Patiala got the British rulers riled over his dalliances and got banned from entering the city. Not the one to be put down so easily, he found a tiny little town about an hour from Shimla and made Chail his very own summer capital. Today, Chail still has the impressive Palace that the Maharaja built and the highest cricket ground in the world. There really isn't much more to the city apart from a small local market and a couple of hotels that get spillover crowd from Shimla in the summers. It's a pleasant little diversion but that's not why I went to Chail. I stopped nine kilometers short of the town to make Ekam my home for a weekend.

Sumeet Singal built this house on a cliff as his own weekend home. Today, even when Ekam is open as a luxury boutique resort, the cosy homely feeling remains intact. I asked Sumeet what there was to do during my three day holiday at Ekam. He told me that ther…