Breakfast
Ragi Breakfast Pancakes
Earthy ragi flour gives these pancakes a lovely deep colour and a satisfying flavour that pairs well with jaggery syrup or fresh fruit.
AI concept illustration — recipe is illustrative / pending kitchen testing
Ingredients
- 1 cup ragi (finger millet) — coarsely ground or whole
- ½ cup wheat flour (or use all ragi for a denser cake)
- 1 egg (or 1 tbsp flax gel)
- ¾ cup buttermilk
- 1 tbsp jaggery or brown sugar
- ½ tsp baking powder
- Pinch of cardamom
- Pinch of salt
- Ghee or butter for the pan
Method
- 1
If using whole ragi, grind to a coarse flour in a dry blender.
- 2
Mix ragi flour, wheat flour, baking powder, cardamom and salt.
- 3
Whisk egg with buttermilk and jaggery until smooth; fold into the dry mix to a thick batter. Rest 5 minutes.
- 4
Heat a non-stick pan over medium heat; brush lightly with ghee.
- 5
Pour a ladleful; cook until bubbles form on top (about 2 minutes), then flip and cook 1 minute more.
- 6
Serve warm with fresh fruit, yoghurt or jaggery syrup.