Pale, fluffy jowar pancakes with warm peanut butter melting down the sides and a scatter of roasted peanuts for crunch.
Ingredients
From the TrooFoodz pantry
- Sprouted Jowar Flour 1½ cups
Fresh
- Milk 1¼ cups
- Curd ¼ cup
- Baking powder 1½ tsp
- Baking soda ¼ tsp
- Jaggery powder 3 tbsp
- Vanilla extract 1 tsp
- Unsweetened peanut butter 4 tbsp
- Roasted peanuts, chopped 3 tbsp
- Butter 2 tbsp
- Salt ¼ tsp
Method
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Dissolve the jaggery
Warm the jaggery into the milk and stir until it fully dissolves, then let it cool to room temperature before mixing.
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Whisk the wet
Beat in the curd and vanilla. The curd's acidity is what will react with the baking soda.
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Sift the dry
Sift Sprouted Jowar Flour with baking powder, baking soda and salt so the raising agents are evenly distributed.
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Bring together
Fold wet into dry until just combined. A few small lumps are fine; a beaten batter cooks tough.
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Rest five minutes
Let the flour hydrate and the raising agents start working. You should see faint bubbles at the surface.
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Cook and flip
Butter a medium-hot pan, ladle out rounds, and flip when the tops are pocked with broken bubbles.
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Warm the topping
Loosen the peanut butter with a spoon of hot water over low heat and pour it over the stack. Finish with chopped peanuts.
Why this works
Jowar's mildness makes it the millet flour that behaves closest to refined wheat, so a standard pancake method works with almost no adjustment. Curd plus baking soda gives an immediate chemical lift, while the baking powder provides a second rise in the pan. Thinning the peanut butter with hot water turns it pourable without adding fat or sugar.
Make it your own
- Sprouted Jowar Flour → Sprouted Little Millet Flour Softer, slightly sweeter pancake with a finer crumb.
- Jaggery powder → Mashed ripe banana Removes the added sweetener; reduce the milk slightly.
- Peanut butter → Almond butter Milder and more delicate, less salty.
- Butter → Coconut oil Plant-based, with a cleaner-tasting crust.
