Name: South Indian Spiced Pancakes with Liquid Jaggery & Pomegranate
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups Appam Batter (use your favorite store-bought or homemade appam batter (farm2familiez recommended)); 2 tablespoons Sugar (adjust to taste); 1/2 Pomegranate seeds (peeled); 1/4 cup Jaggery (liquid jaggery); 2 tablespoons Coconut (for added flavor, grated, optional); 1/2 teaspoon Cinnamon (for added warmth, ground, optional); 2 tablespoons Clarified Butter (ghee, for cooking the pancakes)

South Indian Spiced Pancakes with Liquid Jaggery & Pomegranate

10 minutes

893 reads

4.41 from 5 votes

Indian

About South Indian Spiced Pancakes with Liquid Jaggery & Pomegranate

Delight your family with these unique pancakes, infused with the subtle coconut flavor of Farm2Familiez appam batter. A delightful twist on a classic breakfast, these fluffy pancakes are drizzled with luscious liquid jaggery, offering a taste of traditional Indian sweetness.

The soft texture and vibrant topping of pomegranate seeds create a breakfast that's both delicious and visually appealing. Kids will love this fun and flavorful alternative to regular pancakes!

This recipe is easy to customize – add grated coconut and cinnamon for extra warmth and spice, making it a perfect weekend treat or a special addition to your week day mornings.

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Recipe Time & More

Prep10

Total10

Calories194 kcal

Serves

Served AsBreakfast

Recipe TasteAstringent Sweet

Ingredients

For the Pancakes

▢ 2 cups Appam Batter use your favorite store-bought or homemade appam batter (farm2familiez recommended)
▢ 2 tablespoons Sugar adjust to taste

For the Topping

▢ 1/2 Pomegranate seeds peeled
▢ 1/4 cup Jaggery liquid jaggery
▢ 2 tablespoons Coconut for added flavor, grated, optional
▢ 1/2 teaspoon Cinnamon for added warmth, ground, optional
▢ 2 tablespoons Clarified Butter ghee, for cooking the pancakes

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Instructions

Prepare the Batter

Add sugar to the appam batter and mix well.

Cook the Pancakes

Heat a lightly oiled non-stick pan or griddle over medium heat.
Pour 1/4 cup of batter onto the hot surface for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.

Assemble and Serve

Transfer the cooked pancakes to a serving plate.
Top each pancake generously with liquid jaggery, pomegranate seeds, grated coconut (optional), and ground cinnamon (optional).
Serve immediately and enjoy!

Recipe Notes

Expert Tips

For extra fluffy pancakes, let the batter rest for at least 30 minutes after adding the sugar.
If your liquid jaggery is too thick, gently warm it over low heat to make it easier to drizzle.
Feel free to experiment with other toppings, such as chopped nuts, fresh berries, or a dollop of whipped cream.
For a vegan option, ensure your appam batter and any other toppings are also vegan-friendly.