Jaggery Pancakes – a delicious recipe with Whole wheat flour, flour, Jaggery, Water, salt, Cardamom. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Take Jaggery and water in a pan and heat it till the Jaggery melts on medium heat.
2
Take both flours and add , the cardamom powder and pinch of salt to it and add this jaggery water and mix it nicely. There should not be any lumps. Use a blender.
3
Heat a skillet on medium heat and drizzle a little bit of ghee or butter and take a spoonful of batter and spread it on the skillet with the laddle in a circular motion, do not run bakcwards or so, meaning spread the batter in one circular motion and you will find there will be small holes in the crepes. Let them cook on one side.
4
Flip them and drizzle some more ghee and once it is cooked on both the sides. Remove it from the skillet. Finish making all the other crepes.
5
Enjoy it just as they are prepared or stuff them with some freshly grated coconut and bananas.
129
kcal
Calories
1
g
Fat
27
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Whole wheat flour, 1/4 cup Rice flour, 1 cup Jaggery, 1 1/3 cups Water, and more.
Yes, Jaggery Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
