Atta/Whole Wheat Flour Pancakes with Cardamom
 
 
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Ingredients
  • For the Pancake Batter
  • 2¼ cups whole wheat flour or atta
  • 1½ cup buttermilk/regular milk
  • ½ tsp salt
  • 2 tsps baking powder
  • 2 tsps baking soda
  • 2 eggs
  • 3 tbsps sugar
  • ½ tsp cardamom powder
  • 1¼ cup beer
  • oil for cooking
  • ½ cup caramel sauce (recipe below)
  • For Decoration
  • Handful of strawberries
  • Handful of blueberries
  • For the Caramel Sauce
  • 150 ml heavy cream
  • 200 grams granulated sugar
  • 100 grams cold butter, in cubes
  • ½ tsp sea salt flakes
Instructions
  1. To prepare the pancake batter, in a bowl mix all the dry ingredients together. One by one add the eggs, buttermilk and beer and whisk to mix well to ensure there are no clumps.
  2. Heat a non-stick pan and add a drop of oil. Pour the batter with a ladle and cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
  3. To prepare the caramel sauce, gently warm the cream in a small saucepan. Set aside.
  4. Put the sugar in another saucepan and heat on medium high until the sugar starts melting around the edges. Carefully swirl the sugar with a heatproof spoon until all the sugar has melted.
  5. Add the butter, piece by piece, and stir until melted. Carefully add the warm cream (it will bubble up so be careful!) little by little and stir until smooth.
  6. Pour caramel into a jar and let cool 10 minutes before adding salt. Cool completely.
  7. Stack all the pancakes on top of each other.
  8. Decorate by putting the fruit on top of the stack and liberally drizzling the caramel sauce on top.
Recipe by Box of Spice at https://boxofspice.com/2017/03/attawhole-wheat-flour-pancakes-with-cardamom/