Peanut Butter Pancake

About Peanut Butter Pancake

Ingredients

• Peanut butter 2 tbsps
• Whole wheat flour 1 cup
• Roasted peanut flour ½ cup
• Baking powder 1 tsp
• Eggs 2
• Cinnamon powder 1 tsp
• Vanilla essence 1 tsp
• Sugar 3 tsps
• Milk as required
• Butter for shallow-frying

How to Make Peanut Butter Pancake (Stepwise Photos)

Method

1. Take whole wheat flour, roasted peanut flour, baking powder, eggs, cinnamon powder, vanilla essence, peanut butter, sugar and sufficient milk in a mixing bowl. Whisk well into a smooth batter and set aside for 15 minutes.
2. Heat a little butter in a non-stick pan. Pour a ladleful of batter on it and spread into a disc. Shallow-fry, turning sides, till both sides are evenly golden.
3. Cut into triangles and serve or pack in tiffin box.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps