Chef-crafted in Ithaca, NY

Blueberry Cardamom Lassi Pancakes

January 28th just happens to be National Blueberry Pancake Day -- and what better way to celebrate than blueberry lassi pancakes? Try out Chef Ipshita's recipe below.
Ingredients for Pancake Batter:
  • 1 cup whole wheat flour
  • 1 tablespoons (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
Directions for making Pancakes:
  1. Let cold ingredients come to room temperature before using.
  2. In a large bowl, whisk all dry ingredients.
  3. In a medium bowl, whisk together lassi, egg and ghee.
  4. Add wet ingredients to the dry ingredients.
  5. Stir well until no lumps remain. Don’t over mix the batter.
  6. Heat a lightly oiled griddle or pan.
  7. Ladle batter onto pan and brown pancakes on both sides.
  8. Top with blueberry cream cheese or blueberry butter or just have it plain.
Directions for making Blueberry Cream Cheese or Blueberry Butter:
  1. Let cold ingredients come to room temperature before using.
  2. Thoroughly wash blueberries and set it aside in a strainer to drain.
  3. Once the blueberries are drained blend them to make puree.
  4. In a bowl, mix softened cream cheese or butter, cardamom and zest.
  5. Carefully add the puree to the bowl, idea is to keep the cream cheese or butter spreadable.
Makes 8 - 12 servings