
Blueberry Cardamom Lassi Pancakes
Blueberry Pancakes are the perfect weekend breakfast food! Try out Chef Ipshita's recipe below.
Ingredients for Pancake Batter (Makes 8-12 Servings):
- 1 cup whole wheat flour
- 1 tablespoon (packed) brown sugar or raw sugar or coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 large egg
- 2 tablespoon ghee (1tbsp for the batter and 1 tbsp for cooking)
- 3/4 bottle That Indian Drink, Blueberry Cardamom Lassi
Ingredients for Blueberry Cream Cheese or Blueberry Butter:
- ¼ cup fresh blueberry
- ½ tablespoon raw sugar or coconut sugar
- 1 tablespoon orange zest
- 1 teaspoon cardamom powder
- ½ cup cream cheese or unsalted butter
- Let cold ingredients come to room temperature before using them.
- In a large bowl, whisk all dry ingredients.
- In a medium bowl, whisk together lassi, egg, and ghee.
- Add wet ingredients to the dry ingredients.
- Stir well until no lumps remain. Don’t over mix the batter.
- Heat a lightly oiled griddle or pan.
- Ladle batter onto pan and brown pancakes on both sides.
- Top with blueberry cream cheese or blueberry butter or just have it plain.
- Let cold ingredients come to room temperature before using them.
- Thoroughly wash blueberries and set it aside in a strainer to drain.
- Once the blueberries are drained blend them to make a puree.
- In a bowl, mix softened cream cheese or butter, cardamom, and zest.
- Carefully add the puree to the bowl, idea is to keep the cream cheese or butter spreadable.
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