Happy Pancake Day, the best day on the food calendar!
This year they have blessed the Maharaja office palates with their Sweet Indian Pancakes, a recipe that well and truly when down a storm.
‘Pancakes are so versatile, that’s why we love them’ said the Head Chef at Maharaja.
‘Allowing us to experiment with spices, textures and accompaniments cooking pancakes it a great way to liven up the kitchen and it shouldn’t be reserved for one day a year.’
Inspiring people to try new things this Pancake Day Maharaja has given away a free pancake recipe. We hope you enjoy!
Sweet Indian Pancakes
- 150g cake flour
- 50g semolina
- 1 pinch salt
- 1 tablespoon ghee
- 1 teaspoon fresh cream
- 2 teaspoons ghee
- 1 tablespoon chickpea flour
- 250g caster sugar
- 1/2 tablespoon ground cardamom
- 10ml milk
Combine the cake flour and semolina with salt and 1 tablespoon of melted ghee. knead until the mixture is smooth. You then need to let the mixture sit to one side. Gently heat up the cream with 1 tablespoon of ghee. Add the tablespoon of chickpea flour and fry until sweet-smelling. Let mix cook for 5 minutes and then add the caster sugar, cardamom and milk until you have a smooth mixture.
Assembling the pancakes
Cut off a section of dough and roll out into a thin disk, adding cake flour as and when you need it. Spread a portion of filling into the centre of the disk, and then fold it over on itself.
Heat a little ghee in a pan and fry the pancakes until golden brown.
Finish off the squeeze of lemon, sit back and enjoy!