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| Main ingredients | Amaranth flour, Castor sugar, Eggs, Vanilla essence, Baking powder, Cinnamon powder, Melted butter, Buttermilk, Blueberries, Strawberries, Fresh mint leaves, Maple syrup |
| Cuisine | American |
| Course | Snack |
| Prep time | 5-10 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1 cup amaranth flour (rajgire ka atta)
- ¼ cup castor sugar
- 2 eggs
- ½ teaspoon vanilla essence
- ½ teaspoon baking powder
- A pinch cinnamon powder
- 2 tablespoons melted butter + greasing
- ½ cup buttermilk
- Fresh blueberries for serving
- Fresh strawberries for serving
- Maple syrup for serving
- Fresh mint leaves for garnish
Method
- Take castor sugar in a large bowl and break 2 eggs into it. Add vanilla essence and whisk well.
- Add amaranth flour, baking powder and cinnamon powder and whisk well. Add melted butter and butter milk and whisk well to get a lump free batter.
- Heat a non-stick, drizzle a little melted butter and wipe with a tissue paper. Pour one ladle full of batter and cook on a medium heat till the underside is golden brown.
- Flip the pancake and cook for the other side till it is golden brown.
- Place the pancake on a serving plate. Make more pancakes similarly and make a stack of pancakes. Place a few blueberries, strawberry quarters and drizzle some maple syrup on top. Garnish with fresh mint leaves and serve.
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