Whenever you want to have something different have these delightful pancakes
ATTA PANCAKE WITH LEMON BUTTER
Ingredients
1½ cups whole wheat flour (atta)
1 tsp baking powder
Salt to taste
1½ cups milk
¾ cup finely chopped blanched spinach
2 spring onions with greens
2 green chillies
Olive oil to cook
Lemon butter
1 lemon
2 tsps lemon juice
150 gms butter at room temperature
Salt to taste
1 tsp crushed red chillies
½ tsp crushed black peppercorns
Method
1. Sift whole wheat flour, baking powder and salt into a bowl. Add milk gradually and whisk. Add a little water and whisk to a smooth batter without any lumps.
2. Add spinach and mix well. Finely slice spring onions with greens and add to the batter and mix.
3. If the batter is too thick add a little water to adjust consistency. Finely chop green chillies and add and mix. Rest the batter for 15 minutes.
4. To make lemon butter, soften the butter in a bowl. Add a little salt.
5. Grate the rind of 1 lemon into the bowl. Add lemon juice, crushed red chillies and crushed black peppercorns and mix well.
6. Place the butter on a piece of aluminium foil and roll, twist the two ends. Keep it in the refrigerator to set and harden.
7. Cut into slices with or without the foil while serving.
8. Heat a little olive oil in a non-stick pan, spread a ladle full of batter into a round pancake.
9. When the underside gets cooked, turn it over and cook the other side similarly. Make more pancakes similarly.
10. Serve hot with lemon butter.
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