Sweet Pancakes (Mitha Poora)

• porcijos: 8 (6-inch) pancakes

Ingredientai

1 cup (201 g) 100% whole-wheat chapati flour (atta)

1/2 cup (100 g) jaggery (gur) (Sucanat or dried sugarcane juice also works)

1/2 teaspoon fennel seeds

1 cup (237 mL) water

Nurodymai

Mix all the ingredients together in a deep bowl and let the batter sit for at least 15 minutes.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using about 1/4 cup (59 mL) for each poora. The trick is to spread the batter out slightly with the back of the ladle from the middle in a clockwise motion without thinning it out too much. Brown on both sides and serve piping hot (the only way to eat these).

Pastabos

Hands down, these sweet (mitha) pancakes (poora) were my favorite breakfast growing up. Whenever Mom was making a batch, I'd sIt down first with a plate ready and waiting. I'd eat so many, she'd actually have to cut me off so that my brother and father could get some. They are best served with a little Indian pickle (achaar) for a sweet, savory experience. My favorite is pickled red chile pepper, but any spicy pickle will do.