Ingredients for batter: 250 gm whole wheat flour, 150 ml milk, 1 tsp sugar, salt to taste, 1 tbsp melted butter (unsalted)
Ingredients for stuffing: 12 tbsp bean sprouts, salt to taste, 3 tsp refined oil
Ingredients for topping and garnish: 6 tbsp hung curd, 6tsp honey, a sprig of dill (a herb)
Method:
1. Add salt to the whole wheat flour and sift it.
2. Gradually add milk to sifted flour and add melted butter. Strain the butter (pour through a sieve, a perforated utensil or fine-meshed cheesecloth)
3. Pour half a ladle of batter into a slightly heated greased non-stick pan and spread the mixture evenly by rotating the pan. Cook the pancakes on both sides and make more pancakes till the mixture is used up
4. Saute (fry briefly over high heat) bean sprouts in oil and season them. Keep aside.
5. Put two tbsp of sauteed bean sprouts on each pancake and fold
6. Put a spoonful of hung yogurt on top of each stuffed pancake, drizzle a tsp of honey, and garnish with a sprig of dill. Served one pancake per portion.
Ingredients for stuffing: 12 tbsp bean sprouts, salt to taste, 3 tsp refined oil
Ingredients for topping and garnish: 6 tbsp hung curd, 6tsp honey, a sprig of dill (a herb)
Method:
1. Add salt to the whole wheat flour and sift it.
2. Gradually add milk to sifted flour and add melted butter. Strain the butter (pour through a sieve, a perforated utensil or fine-meshed cheesecloth)
3. Pour half a ladle of batter into a slightly heated greased non-stick pan and spread the mixture evenly by rotating the pan. Cook the pancakes on both sides and make more pancakes till the mixture is used up
4. Saute (fry briefly over high heat) bean sprouts in oil and season them. Keep aside.
5. Put two tbsp of sauteed bean sprouts on each pancake and fold
6. Put a spoonful of hung yogurt on top of each stuffed pancake, drizzle a tsp of honey, and garnish with a sprig of dill. Served one pancake per portion.
Tags:
Breakfast