Friday, August 14, 2015

Peanut Butter Pancakes with Palm Jaggery-Coffee-Cinnamon Syrup

Peanut Butter Pancakes with Palm Jaggery-Coffee-Cinnamon Syrup


A very yummy and easy to prepare breakfast recipe. Pancake recipe inspired by Nigella Express :)
Serves- 4 (makes 12-14 pancakes)
Cooking time: 15 mins

 For Pancakes

All purpose flour - 225 gm (Sifted)
Sugar - 1 tbsp
Salt - 1 inch
Baking powder - 1 tbsp
Peanut butter - 2 tbsp (Melted)
Milk - 300 ml
Butter - 30 gm (Melted)
Eggs - 3, beaten (If it is big, use only 2 no's)
Butter/clarified butter - for frying


  1. In a large bowl, mix all the dry ingredients - all purpose flour, sugar, salt and baking powder.
  2. Add butter, beaten eggs, and milk to this mix. Mix well to avoid any lumps. I used electric hand mixer to mix the batter.
  3. Add melted peanut butter to the batter and mix well.
  4. Heat a flat pan on low-medium flame and apply butter.
  5. Pour a small amount of batter(1/4 cup) and rotate the pan or spread using a ladle.
  6. When bubbles start appearing, flip it and cook the other side

For Palm Jaggery-Coffee-Cinnamon Syrup

Palm jaggery - 75 gms
Instant coffee powder - 1/2 tsp
Cinnamon powder - 1/4 tsp
Water - 3/4 cup


  1. In a pan, heat palm jaggery and water. Once jaggery starts melting, add cinnamon and coffee powder.
  2. Switch off the flame and keep it aside to cool down.
  3. Serve hot pancakes with the syrup.
Note: I use microwave for melting butter and peanut butter (30 sec on HIGH) 


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