INGREDIENTS
1½ cup refined flour, 1 tsp vanilla sugar, ½ tsp baking powder, 2½ tbsp lemon juice, 1½-2 tsp mustard oil, 2 tsp chopped walnuts, 50-60 gm jaggery, 4-5 tbsp finely chopped carrot, ½ cup sugarcane juice, ½ tsp clove powder, 3-4 tbsp chopped Indian gooseberry, 1 tbsp maple syrup, 1 tsp vanilla extract, 1½ tbsp brown sugar, 7-8 tbsp Kokam syrup, 1 egg, Water, as required
METHOD
• In a bowl add 1½ cup refined flour, 1 tsp vanilla sugar, ½ tsp baking powder and 2 tbsp lemon juice.
• Keep aside for 2 minutes.
For Marmalade
• In a pot, add 1½ to 2 tsp mustard oil, 2 tsp finely chopped walnuts, 50-60 gm jaggery (melted).
• Then in the bowl, add 2 to 3 tbsp finely chopped carrot. Mix well.
• In the marmalade pot, add ½ cup sugarcane juice, ½ tsp clove powder, 3 to 4 tbsp chopped Indian gooseberry, 1 tbsp maple syrup, 1 tsp vanilla extract and mix well.
• Cook well on low flame.
• Then take the carrot mixture bowl and add 2 to 3 tbsp finely chopped walnuts, 1 tbsp brown sugar, 4-5 tbsp Kokam syrup, 1 egg and water as required.
• Prepare the batter and let it rest for 5 to 8 minutes.
• In the marmalade pot, add 1 tsp brown sugar, 1 tsp lemon juice, 2 tbsp Kokum syrup; mix well.
• Cook on low flame for 8 to 10 minutes.
• For pancake, in a hot pan pour the batter and cook on low flame until it turns dark brown and flip it.
FOR PRESENTATION
• Take out pancake from the pan; place on a plate.
• Pour marmalade and honey.
• Kokum Pancakes are ready to serve.
