Name: Almond Pancakes Recipe With Date Syrup Reduction (Eggless)
Prep time: 165 min
Cook time: 15 min
Total time: 180 min
Ingredients: 1 1/2 cup plain flour (Maida); 2 tsp baking Powder; 1 tsp vanilla Essence; 1/2 cup almond Paste (fermented, see notes); 1 cup milk (plus 3 tbsp more); 2 tbsp powdered sugar (caster sugar); Butter (or oil for pan frying); 1 cup dates (soaked in water overnight); 2 tsp corn flour (soaked in 2 tbsp water, called a slurry); 1 tsp cardamom powder; 2 tbsp powdered sugar

When we talk about nuts, seeds and dry fruits, we are talking proteins, multivitamins, strength, taste and all round development. It is what this recipe is all about filled with the goodness of the wonderful nut - Almond and a lovely dessert fruit - Date.

I thought to use the almonds in a pancake and prepare a reduction with dates which would take the place of Honey or Maple Syrup. As I was not using eggs that time being Navratri, I wanted some kind of fermentation in the pancake batter which I thought would come with a ground Almond paste.

So let me introduce you all to this wonderful and delicious recipe which can be especially enjoyed by those who do not prefer eggs or the characteristic egg smell in their pancakes.

Prep Time 2 45

Cook Time 15

Total Time 3

Served AsBreakfast

CuisineAmerican

Recipe Taste Sweet

Servings

Ingredients

For the Pancakes

▢ 1 1/2 cup plain flour Maida
▢ 2 tsp baking Powder
▢ 1 tsp vanilla Essence
▢ 1/2 cup almond Paste fermented, see notes
▢ 1 cup milk plus 3 tbsp more
▢ 2 tbsp powdered sugar caster sugar
▢ Butter or oil for pan frying

For the Date Reduction

▢ 1 cup dates soaked in water overnight
▢ 2 tsp corn flour soaked in 2 tbsp water, called a slurry
▢ 1 tsp cardamom powder
▢ 2 tbsp powdered sugar

Instructions

For Date Reduction

▢
Make the reduction first and keep it warm to pour on hot pancakes. If the dates have seeds then take them out and put them in a grinder jar with 2 cups of water and blend to a fine paste.
▢
Strain through a sieve or strainer into a saucepan and place it on medium heat. When the decoction comes to a boil, add the corn flour slurry and cook till very thick like a sauce. Add cardamom powder and sugar and mix again. Keep warm.

For Almond Pancakes

▢
Sift flour with Baking powder and sugar twice. Add the fermented Almond Paste, vanilla essence and milk and mix very well into a pancake batter. Keep aside for 10 minutes.
▢
Heat a tava / griddle or fry pan for making the pancakes and spoon 1 tsp butter or oil on it. Spread all over with a piece of cotton. When heated up, pour 1 ladleful of batter on it and pour 1 tsp melted butter/oil on and round it. Cook for 1-2 minutes.
▢
When one side is cooked, flip over and cook the other side as well. Prepare all pancakes this way.

For serving

▢
Keep 2 pancakes on a plate and drizzle 1-2 tbsp of the prepared reduction over them. Serve immediately.

Notes

*Fermented Almond Paste – Take 1/2 cup of Almonds and soak them in water overnight. Next day grind them to a fine paste. Keep this paste in the open for 3-4 hours or till the paste gets a little fermented and develops bubbles on top. In the event that we are not using eggs in the pancake batter, this will lighten and make the batter fluffy.
In case if its winter season or in cold countries keep the paste in the lowest setting of the oven for 15 – 20 minutes and then turn the heat off. Keep the paste inside for 3-4 hours.
NOTE – If you want to store the pancakes then do not stack them over each other as they tend to stick to each other.Keep them between sheets of butter paper or parchment paper. Silver foil is also a good option.

Also see: