Marble Stuffed Coconut Pancakes -East Indian#SundayFunday

These stuffed and rolled sweet pancakes, is prepared with coconut, sugar and flour as the main ingredient. These are mainly made East Indian on pancake Tuesday, at must in every household. I made these with three different colors and gave a marble effect to the pancakes. They are soft, luscious and delicious, assure you, that, you can't stop at one.

Ingredients
For The Kesar Filling
1 Big Coconut - grated
1/3 Cup Cashew nuts chopped
¼ Cup Rasins
A pinch of Kesar color
2 - 3 Drops Kesar essence
¼ Teaspoon Cardamoms powder
½ Cup Granulated Sugar or adjust to your taste
1 Teaspoon Ghee
For The Pancake Batter
1½ Cups All Purpose Flour
2 Small Eggs
Water or Milk - as required to make a thin batter
¼ Teaspoon Vanilla essence

Method
For The Kesar Filling

Cook the grated coconut with sugar & color on low heat till the sugar melts. Add raisins, cashew nuts and cardamom powder. Cook till the coconut mixture is semi dry, there shouldn't be much moisture in it.

For The Batter

Beat the egg lightly. Mix the flour, milk or water to a fairly thin pouring consistency. 

Divide into 4 portions add the yellow color to one and the green color to the other, third one pink and rest white.
To Make The Pancakes

Take a 6" dia non stick pan. Smear it with oil and wipe it clean. Pour small spoons of different color batter's in the center and swirl the pan so that the batter covers it evenly, any excess batter take is out so that you get a thin pancake.
Cook for a minute or so and then turn it over on a board. (Repeat the process till all the batter is used).

Place  1 - 2 tablespoons of the filling. Fold the sides then roll up the pancake tight or u can even seal edges & roll.

Enjoy!!

My Notes

I have divided the batter into different colors and gradually added a small spoon of each while and swirling the pan.
Labels: Pancake, Stuffed, East Indian, Egg, Coconut, Marble, Sunday Funday, Sweets & Desserts, Festival Sweets

Sunday Funday

Mardis Gras & Fat Tuesday 

• A Day in the Life on the Farm: Cajun Nachos
• Amy’s Cooking Adventures: Muffuletta Sandwich
• Cook with Renu: Homemade Baked Donuts
• Food Lust People Love: Pecan Praline Cookies
• Mayuri’s Jikoni: Cajun Stuffed Mushrooms
• Palatable Pastime: Bourbon Chicken Wings
• Sneha's Recipe : Marble Stuffed Coconut Pancakes

Sourdough Discard Pancakes#BreadBakers

Our breakfast is a most important meal of the day, where we, have a scrumptious and delicious one. There are many choices for breakfast like pancakes, idli, dosa, upma, poha, crepes, chillas etc. But this is my new found liking , a fluffy sourdough pancake made with sourdough discard, a another way to use the discard and make something deliciously good for breakfast. 

These pancakes are so easy to make you preferment the dough and keep it aside in your kitchen counter, next day morning add rest of the ingredients and your ready to make breakfast.
The pre-ferment, means, the pancakes will get a lot of developed taste.

Makes 10 Pancakes
Ingredients
For The Pre-ferment
250 Grams All Purpose Flour
30 Grams Sugar
250 Grams Sourdough Starter Discard -** My Notes
500 Ml Buttermilk

For The Batter - To Be Added In the Morning
2 Eggs
50 Grams Unsalted Butter - melted - I used salted
¾ Teaspoon Sea Salt - ** My Notes
1 Teaspoon Level Baking Soda - ** My Notes

Method 
For The Pre-ferment

The night before mix in all the given ingredients and cling wrap the bowl. Leave covered at room temperature overnight.

For The Batter - To Be Added In the Morning

In a medium mixing bowl add eggs , melted butter, mix until combined. Tip in the pre-ferment, mix in the baking soda, salt and mix it well. The batter should bubble up.

To Make The Pancakes

Heat a small or medium pan on medium flame.
Melt about a teaspoon of butter and distribute evenly on the pan. Pour a ladle full of batter on the pan ( Do not spread) and let it cook until the top is full of holes and it's slightly cooked. 

Flip the pancake and let it cook until the other side is golden brown. Continue until all of the batter has been turned into pancakes.

Place the pancake on a serving plate, place a small cube of butter on top. 

Do this every time you place a pancake over each other.

They are all ready and looking deliciously good!!

Enjoy these pancakes with some fresh fruit or with maple syrup!

These are light, fluffy, deliciously well-fermented and enriched flavor pancakes, you will love them!!

My Notes

** I have used salted butter hence reduced the salt to ½ teaspoon.
** The sourdough discard was semi active, hence the batter was double and bubbly in the morning, so I, used only ¾ teaspoon level baking soda.
If you don’t have buttermilk you can use regular or plant based milk and mix it with 2 tablespoons of white vinegar. Leave on the counter for 5 to 10 minutes after mixing and you have a buttermilk.
If you want to make the pancakes vegan you can use either vegetable oil or a plant-based butter and omit the eggs.

Labels: Breakfast, Dessert, American, Pancake, Sourdough, Sourdough Discard, Healthy, Bread Bakers, International Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.  We take turns hosting each month and choosing the theme/ingredient.
This month’s event is Breakfast Bread hosted by Zesty South Indian Kitchen

                                           

And don’t forget to check out all the amazing Breakfast Breads baked by our talented bakers ~ Bread Baker's Event for June 2021 . 

• Breakfast Garbage Bread Making Miracles
• Danish Crisps A Messy Kitchen
• English Muffins Culinary Adventures with Camilla
• Flax Meal Breakfast Bread Ambrosia
Fresh Cherry Chocolate Sourdough Bread Zesty South Indian Kitchen
• Multigrain Blueberry Bread What Smells So Good?
• Montreal-Style Bagels Karen's Kitchen Stories
• Rhubarb Strawberry Spiced Sourdough Bread Cook with Renu
• Sausage Stuffed Sourdough Crescent Rolls Food Lust People Love
• Spicy Masala Veggie Paratha Magical Ingredients
• Sourdough Angel BiscuitsPalatable Pastime
• Sourdough Crepes A Day in the Life on the Farm
• Sourdough Discard Pancakes Sneha’s Recipe

Chocolate & Banana Pancake#Improv

These fluffy chocolaty banana pancakes are so spongy that they soak up strawberry syrup and taste delicious. This recipe couldn't be easier! All you need is: eggs, banana and flour. I used a blender to mix this up.

Cup Measurement = 250ML

Makes 8 Pancakes
Ingredients

1½ Cups All Purpose Flour
1 Tablespoon Baking Powder
1 Teaspoon Salt
2 Tablespoons Sugar
1 Cup milk
1 Egg
2 Tablespoons Butter - melted
1 Teaspoon Vanilla essence
1 Cup Mashed Bananas
½ Cup Chocolate chips

Method

Mix flour, baking powder, salt and sugar in a large bowl.
In another bowl, whisk together the milk, egg, butter, mashed banana and vanilla.
Add the milk mixture to the flour mixture, and stir until the batter is just combined.
Add the chocolate chips and gently fold to combine.

Heat a non stick griddle or skillet over medium low flame and grease lightly with butter. Pour ½ cup batter and do not spread. Cover with a lid and increase the flame to medium high for just 2 minutes. 

Reduce the flame to medium low flame and let it cook till bubbles appear and sides are lightly golden brown. 

Take off the lid and flip it for just 2 minutes. Take this on to serving plate. 

Like wise make the others.

Serve with strawberry syrup or maple syrup.  

We devoured these with strawberry syrup.

Labels: Chocolate, Banana ,Pancake, Egg, Milk, Sandwiches, Improv Cooking Challenge, Breakfast, Kids delight

Improv Cooking Challenge:March 2021

Banana & Chocolate 

• Banana Cake with Chocolate Frosting from A Day in the Life on the Farm
• Chocolate Chip Banana Bread from Palatable Pastime
• Chocolate Banana Muffins from Cookaholic Wife
• Chocolate Banana Smoothie Bowl by Magical Ingredients
• Chocolate & Banana Pancake from Sneha's Recipe
• Double Chocolate Banana Cake from Making Miracles

Gromperekichelcher-Luxembourg Potato Fritters#EattheWorld

Luxembourg potato fritters called Gromperekichelcher. These are awesome crispy fritters made of grated potatoes, onions, parsley, flour and eggs. These are made flat, but I used a tablespoon to shallow fry  them.  They were delicious, but authentically, these should be formed flat like a small pancake and pan fried. We enjoyed as a side dish with our lunch.

Serves 2 
Ingredients
2 Medium Potatoes
1 Small Onion
2 Tablespoons Heaped Freshly Chopped Parsley
2 Small Eggs
½ Tablespoon Heaped Self Raising Flour
Salt, Pepper and Red Chilly Flakes to taste
Oil as required for frying

Method 

Wash, peel and coarsely grate the potatoes.
Put them in a cloth to remove excess water by pressing it.
Put them in a bowl, add the parsley, onions and mix them well. Add the beaten eggs, salt, pepper and red chilly flakes to taste and finally mix in the self raising flour.

Heat the oil in a frying pan until medium hot. Form the batter into flat cakes, I used a tablespoon to make them of same size and fry them in the oil on both sides until golden brown.

Remove and place on a paper towel to remove excess oil, serve warm.

Labels: Pancake, Fritters, Potato, Starters, Snack, Eat the World, Breakfast, Luxembourg, International Cuisine 

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Luxembourg.

Check out all the wonderful Luxembourg recipes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Tara’s Multicultural Table: Kniddelen (Luxembourgish Dumplings) 

Radha: Gromperekichelcher 

Sugarlovespices: Luxembourg Sweet Love Pretzels 

Palatable Pastime: Chicken in Riesling 

Amy’s Cooking Adventures: Bouchée à la Reine (Vol-au-Vent)

Pandemonium Noshery: Bouneschlupp - Luxembourg Green Bean Soup 

Culinary Adventures with Camilla: Bou’neschlupp 

Kitchen Frau: Stäerzelen (Buckwheat Dumplings) 

A Day in the Life on the Farm: Gromperekichelcher (Potato Pancakes) 

Sneha’s Recipe: Gromperekichelcher-Luxembourg Potato Fritters

Baked Kabak Mücver#BakingBloggers

Zucchini is called  kabak  and  Mücver is a fritter in Turkish.  This  Kabak Mucver is  similar to a pancake, made from grated zucchini, potatoes, egg, onion, dill, cheese and flour. You can enjoy this  as a main course  for dinner  or  a light lunch or as an appetizer. 

This makes a perfect meal, brunch, lunch or dinner. The spice level in this recipe is just right..perfect.   In my view do not increase the spices, it will ruin the taste of dish.
Serves 4
Ingredients
1 Large Courgette/Zucchini
1 Medium Carrot
2 Medium Potatoes
1 Medium Onion - finely chopped
3 Large Eggs
3 -4 Tablespoons Grated Cheddar Cheese
3/4  Cup All Purpose Flour
1/4 Cup Heaped Olive Oil
1 Tablespoon Fresh Curly Parsley - finely chopped
1 Tablespoon Fresh Flat Parsley - finely chopped
1 Tablespoon Fresh Dill - finely chopped
1 Tablespoon Dried Mint
¼Teaspoon Red Chilly flakes
1 Teaspoon Level Baking powder
½ Teaspoon Level Salt
¼ Teaspoon Level Black Pepper powder

Method
Preheat the  oven to 180 degrees C.
Grease an 8 inch pan with oil well, keep aside.

Sieve  the flour, baking powder, add  the dried mint, chilly flakes, salt, pepper and mix,  keep aside.

Grate the zucchini , carrots and potato.

In the large bowl add the grated veggies,  finely chopped onion. Mix the ingredients together and now add the cheese, parsley, dill, mix them too.
Beat 4 eggs and pour this over mixture  and stir everything together.  

Stir  in the sieved  flour  till it is well combined.
Pour the oil over the mixture and  give it a good stir.

Pour this over the greased pan and spread it to the edges to make the thickness as  even  even as possible all over. 

Place the pan in the  pre heated oven and bake for around 40 - 45 minutes.
To check for doneness, the sides will start to leave the sides of the pan and insert a toothpick in the center, if it comes out clean take it out of the oven.

Run a offset spatula around the sides. Let it cool before cutting into slices. 

Enjoy this  warm, with freshly set  yogurt on the side and a soft dinner roll or bun. 

It's a  change from the normal meal that you  have and  so satisfying, you will love it.    This Turkish  baked  dish was  loved by my hubby too!

My Notes
Any leftovers, just heat it in the Air fyer at 180 degrees C for 3 to 4 minutes or Microwave it for a minute. 

 Labels :  Baked, Pancake, Vegetables, Vegetarian, Egg, Zucchini, Carrot, Potato, Baking Bloggers, Main course, Appetizer, Turkey, International Cuisine  

Baking Bloggers
Baking a Greek, Turkish or Cypriot recipe.
Alevropita (Greek Thin-Batter Feta Pie) from Tara's Multicultural Table
Apricot Sekerpare (Turkish Thumbprint Cookies) from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
Baked Kabak Mücver from Sneha's Recipe
Bougatsa from Simply Inspired Meals
Cypriot Lamb Tavas from Pandemonium Noshery
Flaounes (Cypriot Cheese Pastries) from Culinary Adventures with Camilla
Kalo Prama - Cypriot Semolina Cake from Food Lust People Love
Kreatopita from A Day in the Life on the Farm
Sekerpare from The Schizo Chef
Simit (Turkish Sesame Bagels) from Karen's Kitchen Stories
Tiropita (Greek cheese pastries) from Caroline's Cooking