Atta Pancake with Lemon Butter

Ingredients 

• 1½ cups whole wheat flour
• 1 teaspoon baking soda
• Salt to taste
• 1½ cups milk
• ¾ cup blanched spinach, finely chopped
• 2 spring onions with greens
• 2 green chillies
• Olive oil to cook
• Lemon butter

Method

1. Sift whole wheat flour and baking powder into a bowl. Add salt and mix. 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 the 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. Grate the rind of 1 lemon into the bowl. Add lemon juice, crushed red chillies and crushed black peppercorns and mix well.
5. Place the butter on a piece of aluminium foil and roll, twisting the two ends. Keep it in the refrigerator to set and harden. Cut into slices with or without the foil while serving.
6. Heat a little olive oil in a non-stick pan, spread a ladle full of batter into a round pancake.
   When the underside gets cooked, turn it over and cook the other side similarly. Make more pancakes similarly.
7. Serve hot with lemon butter.

Nutrition Info