Deconstructed Thandai Pancakes
Holi is a colorful festival that originated in India. This festival is not complete without Thandai. While everyone is playing outside in hot weather, they are served with Thandai drink that is known to help cool the body and improve gut health. It is rich in flavor as it includes nuts, saffron, fennel seeds and other ingredients to help boost our immune system. Over the last few years, Thandai powder has evolved as it has been added to so many delicacies. I am sharing a recipe for Deconstruced Thandai Pancakes. The crunch from the nuts and the flavor from cardamom and saffron comes together so well in the Pancakes. No need to grind it and form a paste or powder. Every bite will take you to food heaven. As my husband mentioned this is by far one of the best dessert or breakfast recipe created by me. Give it a try and don't forget to tag me when you do try it.
Ingredients
Batter
- 1 cup pancake flour I used ready made
- 1/2 cup milk or as required for thick batter
- 1/4 tsp saffron strands
- 1/4 tsp black pepper powder
- 1/4 tsp cardamom powder
- 1 tsp butter to cook pancakes
Topper
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
- 1/4 cup chopped cashew nuts
- 1 tsp poppy seeds
- 1 tsp melon seeds
- 1 tsp fennel seeds
- 1/4 tsp saffron strands
- 1/4 tsp cardamom powder
To Serve
- 1/4 cup dry rose petals
- 1 -2 tablespoon maple syrup or as needed
Instructions
- Mix all the dry ingredients for the pancake batter and add milk and whisk it
- Mix the nut mixture to form the topper
- On a cast iron pan, on medium heat cook pancakes forming a thick layer
- Once the pancake is done on one side flip the pancake and sprinkle 1 tablespoon of topper on each pancake
- Layer the pancakes and add remaining topper mixture on top
- Sprinkle rose petals and drizzle maple syrup and serve