Malpua Pancake With Jaggery Fennel Maple Syrup
Servings - 2 - 3
INGREDIENTS
Warm milk - 40 milliliters
Saffron - 1/4 teaspoon
All purpose flour - 350 grams
Baking powder - 2 teaspoons
Salt - 1 teaspoon
Powdered sugar - 1 tablespoon
Beaten egg - 1
Butter - 45 milliliters
Milk - 500 milliliters
Butter - 10 grams
Jaggery - 100 grams
Fennel seeds - 1 tablespoon
Maple syrup - 50 grams
Vanilla ice cream
Almonds - for garnishing
PREPARATION
1. In a bowl, add 40 milliliters warm milk, 1/4 teaspoon saffron and mix it well.
2. Soak or 10 minutes.
3. In a mixing bowl, add 350 grams all purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon powdered sugar and mix it well.
4. Add 1 beaten egg, 45 milliliters butter, 500 milliliters milk and mix it well to make a thick batter.
5. Then, add the prepared saffron milk and mix it well.
6. Heat 10 grams butter in a pan, add the prepared batter in it.
7. Cook on moderate heat for 2 - 3 minutes and flip it gently.
8. Cook until it turns golden brown in color from both sides.
9. Remove it from heat and keep aside.
10. In a mixing bowl, add 100 grams jaggery, 1 tablespoon fennel seeds, 50 grams maple syrup and mix it well.
11. Add the prepared pancake on a serving plate.
12. Top with vanilla ice cream.
13. Garnish with prepared jaggery fennel maple syrup and almonds.
14. Serve.
