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

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.