Just that I didn’t know how much I’d to wait! When I was doing grocery shopping one weekend at the supermarket nearby and there was a little kiosk where some rice bran oil was being sampled. All I’d to do was give them my name, number and some more details. That was it. It was done in less than a minute and I’d a small sachet of rice bran oil in my shopping cart! Now like the little note in the back of my mind, this sachet too sat at the back of my cupboard. And it wasn’t until I read about the contest that Fortune Rice Bran oil was organising with BlogAdda that I remembered I’d better get into action.
These pancakes are something that I’ve made quite often and they are so appealing that everyone right from my toddler of a nephew to my grandmum are fans of this! And why not, it’s sweet, the lovely banana-ey flavours just dance on your tongue and you don’t need much other than honey to serve with it. I’ve made several versions of this pancake – with eggs, without it, vanilla essence instead of the cinnamon, sometimes both, grated some fresh orange zest for that zing, used maide, whole wheat flour… and so on! So this time, I wanted to use some ragi flour and I went with cinnamon because the earthiness of the spice complements the ragi. I generally use butter in this recipe, sometimes even vegetable oil, but this time I went with rice bran oil. I served the pancakes with fresh honey from Coorg, some slivered almonds and a bowl of fresh pomegranate.
The ragi added a very nutty flavour to the pancakes and what it did was made the pancakes very filling. In fact, I wasn’t hungry till 2pm after I had these for breakfast. Using the rice bran oil resulted in a more lighter, fluffier version of the pancakes and this suited me just fine.
|I just love the colours in this picture. Makes me want to have pancakes for breakfast tomorrow!|
Banana & ragi pancakes
(Makes about 10-12 pancakes)
1 cup of ragi (finger millet) flour
1/2 cup of whole wheat flour
3/4 tsp of baking powder
2 large over-ripe bananas, peeled and mashed
1/2 tsp of cinnamon powder
1 cup of buttermilk (For this I used 1 cup of skim milk, removed 1 tbsp of milk to it and added 1 tsp of white vinegar instead)
2 tsp of Fortune Rice Bran oil + more for cooking
To serve: Honey or Maple syrup, almonds and pomegranate
Put both the flours into a mixing bowl along with the baking powder and stir it around. Add the cinnamon powder and bananas to this and mix well.
Now slowly add the Fortune Rice Bran oil and mix again. Following this, gradually add the buttermilk and keep stirring continuously until the batter is smooth and free of any lumps. You can stop adding the buttermilk when the batter reaches the desired consistency – has to be thinner than cake batter but not watery, almost like what you would get with a dosa/idli batter.
Allow the batter to rest, keep it aside for 10 minutes. Stir the batter over once. Heat a flat pan on medium heat and spread a ladle-full of the batter over this. Don’t spread it around too much with the ladle. Pour a couple of drops of oil from the side and allow it to cook on a low flame. When the edges of the pancake begin to dry, flip it over and let it cook. The pancakes should turn an even golden brown on both sides.
Serve hot with honey, nuts or some fresh fruit.
|Stacked! Now all we need is some honey or syrup|
* You may notice that the pancakes don’t become too dark, this is okay in case you are using ragi as the flour is dark in colour.
* Don’t be too generous with the oil, when you pour over the pancakes on the pan, too much oil will spoil the texture and make it fry.
* You can use vanilla essence instead of cinnamon in the recipe. You can also add some finely chopped nuts or some oats to the batter to give it a different texture.
|Sunshine and pancakes|
I’m sending this recipe to the Healthy & Tasty recipe contest being held by Fortune Rice Bran Oil and BlogAdda.