Pancakes

Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 1 serving

Ingredients :

For The Batter
1 1/2 cups ragi (nachni / red millet) flour
1/2 cup wheat (gehun) flour
2 tbsp besan (bengal gram flour) (optional)
1/4 cup quick cooking rolled oats powder
1 banana (grated or finely chopped)
1 cup milk
jaggery (gur) (grated)
1/4 tsp cardamom (elaichi) powder
1/8 tsp nutmeg (jaiphal) powder
1/4 tsp baking soda
2 tsp ghee
ghee for shallow frying

To Be Mixed Together For Topping
2 tsp flax seeds
2 tbsp each of chopped almonds (badam) , and
2 tbsp chirongi nuts (charoli) and
1/4 cup grated coconut
1 tbsp poppy seeds (khus-khus)
1/4 tsp cardamom (elaichi) powder
1/4 tsp nutmeg (jaiphal) powder

For Serving
honey or or
chocolate chips (optional)

Method :

Dissolve jaggery in milk. Mix all ingredients for batter except ghee and baking soda, blend in a mixier. Add water if required to prepare a batter like for uttapam.Add ghee , baking soda and mix well with a ballon beater in one direction.Heat a small non-stick pan, apply little ghee on it. Pour a ladleful of batter and tilt the pan to spread the batter. Drizzle ghee on the sides and on top. Flip when underside is done, drizzle ghee on the sides and cook on other side also. Spread about 2 tablespoon of mixed toppings on half of the pRemove in a serving plate , drizzle honey or chocolate sauce or maple syrup and sprinkle chocolate chips (optional) and serve hot.