These pancakes have been on the menu since day one and remains one the most requested recipes at Pondicheri. They are inspired by the ‘malpua’ a sweet rice flour pancake deep fried in ghee. While these are pan sautéed, they have a deeply flavorful richness and make for a lovely weekend brunch.
Makes 6 cups batter
ingredients
pancake mix
2 eggs, whole, room temperature
One 14-ounce can coconut milk
1 teaspoon kevra water
1/4 cup ghee or melted butter, plus more for greasing pan
1 cup grated fresh coconut
1 tablespoon grated unpeeled ginger puree
1 1/2 cups rice flour
1 cup toasted almond flour
1 cup cane sugar
1 teaspoon ground cardamom
1 teaspoon sea salt
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup toasted sliced almonds
jaggery caramel
1/2 cup grated or chopped dark jaggery
1/2 cup cane sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/2 cup heavy cream
sweetened yogurt
2 cup drained or Greek yogurt
1/2 cup powdered sugar
1/2 teaspoon ground cardamom
Pinch of sea salt
instructions
pancake mix
Combine eggs, coconut milk, kevra water, ghee, coconut, and ginger and whisk until smooth.
In a large bowl, stir the rice flour, almond flour, sugar, cardamom, salt, baking powder, and baking soda until evenly combined. Pour in the egg, coconut milk mixture and fold until evenly mixed.
On a greased medium-hot skillet, pour a little ghee, drop little mound full of batter and top with sliced almonds. Repeat and let the pancakes cook 1 to 2 minutes then flip them on the other side to finish cooking.
Serve them with jaggery caramel, sweetened yogurt, and blueberries.
jaggery caramel
In a stockpot, heat the jaggery and sugar until golden brown in color. Take the pan off the heat and add the ground cardamom, cinnamon, salt, and heavy cream. Bring the mixture back to heat until smooth and strain if needed.
sweetened yogurt
Whisk all yogurt ingredients and refrigerate until further use.
notes & variations
If allergic to almonds, replace almond flour with rice flour and increase ghee to 1/2 cup).
The batter may be made 2 to 3 days in advance.
To toast almond flour, spread it on a baking sheet and bake in a 300°F. preheated oven for 15 to 20 minutes.
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