When we talk about nuts,seeds and dry fruits,we are talking proteins,multivitamins,strength,taste and all round development.It is what this recipe is all about – filled with the goodness of the wonderful nut – Almond and a lovely dessert fruit – Date.
This recipe was posted for Priya Suresh’s lovely Shhhhh Cooking Secretly Challenge.In this the number of contestants are divided into pairs and they exchange two ingredient each and then the innovation begins.My Partner was Sandhya Ramakrishnan who blogs at My Cooking Journey.This is her Blog page link:
Sandhya gave me Dates and Almonds as this time being Navratri I did not want to add eggs to the recipe ingredients.She also wanted to do the the same so I gave her Cardamom and Coconut.
Posting this recipe,I am proud to feature this Challenge’s lovely logo
So now when I got the two ingredients – Almonds and Dates I thought to include them using some innovation which is where this recipe was born.I thought to use the almonds in a pancake and prepare a reduction with dates which would take the place of Honey or Maple Syrup.
As I was not using eggs I wanted some kind of fermentation in the pancake batter which I thought would come with a ground Almond paste.So let me introduce you all to this wonderful and delicious recipe which can be especially enjoyed by those who do not prefer eggs or the characteristic “egg smell” in their pancakes.Thank you Priya Suresh and Mayuri Patel for giving me this opportunity to create this innovation and Sandhya Ramakrishnan for giving me the ingredients.
*Fermented Almond Paste – Take 1/2 cup of Almonds and soak them in water overnight.Next day grind them to a fine paste.Keep this paste in the open for 3-4 hours or till the paste gets a little fermented and develops bubbles on top.In the event that we are not using eggs in the pancake batter,this will lighten and make the batter fluffy.
In case if its winter season or in cold countries keep the paste in the lowest setting of the oven for 15 – 20 minutes and then turn the heat off.Keep the paste inside for 3-4 hours.
Preparation Time : 3 hours(includes fermenting time)
Makes : 7-8 Pancakes
For the Pancakes:
1 1/2 cups plain flour(Maida)
2 tsp Baking Powder
1 tsp Vanilla Essence
1/2 cup fermented Almond Paste*(see above)
1 cup plus 3 tbsp milk
2 tbsp powdered sugar/caster sugar
Butter/Oil for pan frying
For the Date Reduction:
1 cup dates – soaked in water overnight
2 tsp cornflour soaked in 2 tbsp water(called a “slurry”)
1 tsp Cardamom powder
2 tbsp powdered sugar
For Date Reduction:
Make the reduction first and keep it warm to pour on hot pancakes.If the dates have seeds then take them out and put them in a grinder jar with 2 cups of water and blend to a fine paste.Strain through a sieve or strainer into a saucepan and place it on medium heat.When the decoction comes to a boil,add the cornflour slurry and cook till very thick like a sauce.Add cardamom powder and sugar and mix again.Keep warm.
For Almond Pancakes:
Sift flour with Baking powder and sugar twice.Add the fermented Almond Paste,vanilla essence and milk and mix very well into a pancake batter.Keep aside for 10 minutes.
Heat a tava/griddle or fry pan for making the pancakes and spoon 1 tsp butter or oil on it.Spread all over with a piece of cotton.When heated up,pour 1 ladleful of batter on it and pour 1 tsp melted butter/oil on and round it.Let it cook for 1-2 minutes.
When one side is cooked,flip over and cook the other side as well.Prepare all pancakes this way.
Keep 2 pancakes on a plate and drizzle 1-2 tbsp of the prepared reduction over them.Serve immediately.
NOTE – If you want to store the pancakes then do not stack them over each other as they tend to stick to each other.Keep them between sheets of butter paper or parchment paper.Silver foil is also a good option.
Some close shots…
A perfect breakfast…