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EGG & MILK PANCAKE
PANCAKES WITH EGG, MILK & FLOUR |
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*All purpose flour which is used as one of the ingredients in the preparation of Egg & Milk Pancake is Maida, used in Asian Countries. It is also of wheat but without outer brown layer. Maida is the flour of inner white grains. Thus maida differs from wheat flour. Maida and wheat flour (even other flours also) contain high portions of starches which are a subset of complex carbohydrates which are also called as polysaccharides. Maida is used in the preparation of breads such as paratha and naan in India and Pakistan. In India maida is also extracted from tapioca roots (tubers). This plant is native of Amazon, Brazil, Caribbean, Cuba, Haiti and some Pacific islands. Now its cultivation is almost world wide. In India Sago is being prepared from tapioca. The all purpose flour or maida is used in wide range of culinary preparations.
Poultry Eggs : 3 nos
*All purpose flour (Maida) : 1 Cup
Butter : 1/2 Cup
Milk : 500 ml
Finely Chopped Green Chillies : 3 Spoons
Finely Chopped Ginger Pieces : 3 Spoons
Clarified Butter (Ghee) : 250 ml
Salt : As required
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1. Add butter to maida and mix to prepare a thick dough. Break open the eggs and add their contents to the dough and mix well. Add milk slowly to the dough and obtain a medium consistency batter, Add enough salt and mix thoroughly.
2. To a shallow bottomed pan, add two or three spoons of ghee and heat. Spread three big spoon fulls of batter to the pan and spread into thin circular pancake.
3. Sprinkle green chilly and ginger pieces (one spoon each)on the pancake and fry on both sides until light brown.
4. Repeat the process and obtain as many pancakes as possible.
Serve hot Preferably with coconut chutney.
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Preparation Time: 30 Minutes |
Serves: 3 Persons |
| Recipe Origin: India |
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Submitted by: |
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MPR. Radhakrishna
India |
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| This recipe has been viewed 2212 times. |
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