Mil­let pan­cakes with straw­ber­ries and cream

The Australian Women's Weekly - - Entertaining -

SERVES 4

A typ­i­cal dessert of Ban­ga­lore, this was on the menu at Tu­luva Res­tau­rant in Hampi, where the kitchen made them with red mil­let flour in­stead of the usual wheat flour to ex­cel­lent ef­fect. In­stead of mak­ing rabdi, which is sweet­ened milk cooked un­til it has re­duced to cream con­sis­tency, I serve the lit­tle pan­cakes with rich pure cream for a deca­dent flour­ish. 150g mil­let flour (ba­jri flour)

1 ta­ble­spoon caster su­gar

1 tea­spoon bak­ing pow­der

½ tea­spoon ground car­damom

1 tea­spoon ground fen­nel ½ tea­spoon salt ¾ cup (180ml) evap­o­rated milk 3 ta­ble­spoons melted ghee

1 cup (250ml) Su­gar Syrup (recipe below) 2 ta­ble­spoons rich pure cream

250g straw­ber­ries, hulled, to serve

1 Mix flour, su­gar, bak­ing pow­der, spices and salt in a bowl. Stir in evap­o­rated milk to make a thick bat­ter – aim for the same con­sis­tency as a pan­cake bat­ter.

2 Heat ghee in a non-stick fry­ing pan over a medium heat and drop heaped ta­ble­spoon­fuls of bat­ter into the pan, a few at a time. Make them the same size as a pikelet (about 5cm in di­am­e­ter).

3 Cook for 2 minutes, then flip over and cook other side for 1 minute. Re­move from pan and set aside. Re­peat un­til bat­ter is used.

4 Heat the Su­gar Syrup in a clean saucepan over a low heat. When warm, add pan­cakes and leave to soak for 2 minutes. Turn off the heat, re­move pan­cakes and serve warm, topped with rich cream and straw­ber­ries.

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