What’s more beautiful than to start your day with a big stack of fluffy pancakes on your dining table…!!! Golden and soft, with the maple syrup slowly flowing through the stacks… how can you not be drooling?

Pancakes are everybody’s favorite, unless you have never tasted it. Well yea… my experience with pancakes really started a year ago around the time I moved to the US, and it was the very first “new” breakfast dish I heard about. Pancakes are not common in India as we have a different variety of breakfast dishes which are mostly vegetarian, and made with rice, pulses and wheat. But now, it is one of our favorite breakfasts…!

There are hundreds of different pancake recipes, and it’s so easy to make variations and try. This is a recipe which uses buttermilk, and I have read in many articles that buttermilk is a key element to bring in softness, not just for pancakes but also in cakes, breads & muffins. It’s an old fashioned grandma technique and it really works. You might get a bit apprehensive initially thinking about the sourness of buttermilk, but not only does it make the pancakes light, moist and fluffy, it also tastes awesome.

One key point while making these buttermilk pancakes is to not over-mix the batter, it may end up in hard pancakes. Those little lumps in the batter are just fine, and also make sure you pour the batter when the griddle is really hot.

Interested to try another version of pancakes? Check this out –>  Dutch baby pancake.

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Buttermilk Pancakes

Treat yourself to a stack of Light n Fluffy Buttermilk Pancakes! Made with simple pantry ingredients and ready under 30 minutes, enjoy your mornings with this breakfast topped with your favorite fruits and a drizzle of maple syrup...!!

Course Breakfast

Cuisine American

Keyword buttermilk pancake, pancake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 pancakes

Author Akhila

Ingredients

• 1 cup flour
• ¾ cup buttermilk
• 2 tbsp sugar
• 1 large egg
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tbsp melted butter
• Whipped cream, fruits, honey/maple syrup (serve)

Instructions

• In a bowl sift together flour, baking powder, baking soda and salt. Mix all the dry ingredients well.
• Take another bowl and add eggs, sugar, vanilla extract, butter and whisk in buttermilk.
• Add the above wet ingredients to the dry flour mix and whisk lightly. Do not over mix the batter, its fine to have a few lumps.
• While making the pancakes, heat the griddle, smear with butter /oil and pour batter into it when it is really hot (about ¼ cup batter).
• When the top side starts to bubble up, flip and cook the other side until it turns golden.
• Serve warm with whipped cream or honey or maple syrup or any fruit mix.

Notes

You can also use berries in this recipe, just fold it into the batter at the end of the third step.

The post Buttermilk Pancakes appeared first on Pepper Delight.

This post was one I never thought I would publish, as Appam recipes are plenty over the internet and I didn’t want to bombard you all with another one from my collection. It all started when a fellow blogger of mine twincookingproject asked me casually knowing that I am Keralite, if I had a recipe of Appam to share. I quickly typed a short write up (as I never had a proper one written nor planned to) and texted her. The next day she sent a picture of her appam and like every other recipe remake, I shared it in my Instagram stories. And then started all the fun! To my surprise, I began receiving so many requests for the recipe and was overwhelmed by the response, that at one point I felt I can’t be sharing this short hand version and should do a better job with a full-fledged recipe.

So here you go, the traditional way in which Appam is prepared in my home! And as a bonus, along with my “from scratch” version, I am also including an “Instant” one which would help many of you make prepare the same tasty fluffy appams at home with ease.

The secret to perfecting this recipe is the fermentation of the batter, and you have various ways to do it. The internet is filled with thousands of recipes and variations, but trust me… this is a foolproof recipe which I have tested many times.

Pro-Tip: If the batter turns out to be thick after fermentation, add ¼ – ½ cup milk or water to thin out the batter.

Best Side Dishes to go with Appam

1. Fish Molly/Moilee/ Kerala Style Fish Stew
2. Duck Curry
3. Chicken Stew
4. Mutton Stew
5. Beef Curry
6. Beef Ularthiyathu
7. Chicken Ularthiyathu
8. Roasted Coconut Chickpeas Curry/Varutharacha Kadala Curry 
9. Vegetable Kurma
10. Kerala Style Potato Curry

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag @pepperdelighblog or #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Appam Recipe from Scratch

This is the traditional method of preparing Appam from scratch. The process requires a total of 6-8 hrs of fermentation.

Course Breakfast

Cuisine Indian

Keyword appam, breakfast, kerala

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Fermentation time 8 hours hours

Total Time 22 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 cup idli rice/pachari (soaked for 4-5 hrs)
• ½ cup grated coconut
• 1 handful of any cooked rice (you can use sona masoori also)
• 2-3 tbsp + 1 tsp sugar
• 1 tsp salt
• 1 tsp yeast
• ¼ cup warm water (for yeast prep)
• 1½ cup + more water / coconut milk / coconut water (for grinding)

Instructions

• Rice Prep: Wash n Soak idli rice for 4-5 hrs.
• Yeast Prep: Prepare yeast mix by mixing ¼ cup warm water with 1 tsp sugar. Add yeast and allow it to sit for 15 minutes. It will froth by this time. Using a spoon, mix it well. Keep aside.
• Making Batter: In a blender, grind the soaked idli rice with grated coconut, cooked rice, 2-3 tbsp sugar, and either of water / coconut milk / coconut water (in batches), till it forms a smooth batter. Make sure your batter is not too runny, it should be slightly thick with a pourable consistency.
• Once the batter is ready, add yeast solution and mix well.
• Fermentation: Allow it to sit at room temperature for at least 8 hrs or overnight, so that it ferments. Use a long-bottomed pan / bowl (preferably glass) as the batter will double in quanitity, ensure to cover the bowl.
• Once properly fermented, the batter would have doubled. Stir by adding salt and sugar (add more if you prefer it sweet).
• Make Appams: To prepare the appams, heat an appam pan (or regular pan if you don’t have one). Once hot, season the pan with a little oil and pour a ladle full of batter on to the center of the pan. Swirl the pan so that a thin coat of the batter covers the edge, forming a properly shaped appam (thick in the center and thinning outwards). Cover the pan with a lid and cook on medium flame. Once the edges turn golden brown and the center cooked, remove it to a plate.
• Taste your first appam and add more sugar to the batter if needed. Appams taste best when sweet.
• Pro-tip: If you are living in a cold place during peak winter times, keep your batter inside an oven for the proper fermentation process.

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Instant Appam Recipe

This recipe requires lesser fermenting time. Your tasty appams can be made within 4 hours.

Course Breakfast

Cuisine Indian

Keyword appam, breakfast, kerala

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

Fermentation Time 4 hours hours

Total Time 17 minutes minutes

Servings 4

Author Akhila

Ingredients

• 1 cup palappam podi (Eastern or any other brand of your choice)
• 1 cup rava / sooji
• ½ cup lukewarm water (for yeast prep)
• ¼ tsp yeast
• 1 tsp sugar + 2 tsp + more
• 1 cup thick coconut milk
• 1 cup thin coconut milk
• 1 ½ cup + more water
• Salt (to taste)

Instructions

• For rava kurukku: Prepare the rava kurukku (porridge) by mixing rava and 1 ½ cup water in a saucepan. Continue stirring and cook on a medium flame until the rava is cooked and water absorbed completely. Keep aside to cool.
• Yeast prep: Prepare yeast mix by mixing ¼ cup warm water with 1 tsp sugar, and adding yeast. Allow it to sit for 15 minutes, the mix will froth in the meantime. Using a spoon, mix it well. Keep aside.
• Making Appam batter: Into a large mixing bowl, add the appam podi, cooked and cooled rava, thick and thin coconut milk, along with 2 tsp of sugar. Whisk until combined well. You can mix it in a blender in batches to make the mixing easier as the rava kurukku is difficult to stir and mix. If the batter is too thick, add water and whisk till it forms a smooth batter. Ensure your batter is not too runny, it should be slightly thick with a pourable consistency.
• Allow it to sit at room temperature for 4 hrs, to ferment. Use a long-bottomed pan / bowl (preferably glass) as the batter will double in quantity, ensure to cover the bowl.
• Once properly fermented, the batter would have doubled. Stir by adding salt and sugar (add more if you prefer it sweet).
• Make Appams: To prepare the appams, heat an appam pan (or regular pan if you don’t have one). Once hot, season the pan with a little oil and pour a ladle full of batter on to the center of the pan. Swirl the pan so that a thin coat of the batter covers the edge, forming a properly shaped appam (thick in the center and thinning outwards). Cover the pan with a lid and cook on medium flame. Once the edges turn golden brown and the center cooked, remove it to a plate.
• Taste your first appam and add more sugar to the batter if needed. Appams taste best when sweet.
• Pro-tip: If you are living in a cold place during peak winter times, keep your batter inside an oven for the proper fermentation process.

The post Kerala Style Appam / Palappam appeared first on Pepper Delight.

Pancakes are the real deal for us in India; the savory versions to be precise. We call it Dosa or lentil crepes, and is an unavoidable dish on the breakfast menu of every Indian. Unlike the sweet pancakes which I consider a lazy girl’s breakfast as it requires less effort, is fancy, and doesn’t need to be fermented…the lentil pancakes always requires some sort of pre-preparation.

Dutch baby pancakes (also called as German pancakes) can be defined as an old school pancake recipe with a little makeover. The batter goes straight into the oven, cooks for 20 minutes, and tadaaa…your baked pancakes are ready; puffed up with crispy browned edges, a golden fluffy center, and boy… so damn delicious.

The recipe is so simple and actually much easier than making a regular pancake. You can throw everything into a blender, blend and just pour it to your buttered iron skillet and bake. And while it bakes, you have all the time in the world to clean up your kitchen, and even make some coffee!

The main attraction of this pancake is, its Huge! I have used a 9-inch iron skillet for this recipe, which is enough to serve 2-3 people. Traditionally this dish is made on an iron skillet but you can use any oven safe skillets, just ensure that it’s atleast 2 inches tall which will help the batter to rise, otherwise it will overflow & burn creating a mess in your oven.

Dust these Dutch baby pancakes with powdered sugar and serve with a drizzle of honey/maple syrup/chocolate syrup. You can also top it off with fresh fruits or fruit sauce.

Enjoy, Happy Cooking…!

Follow me on Instagram, try out the recipes and tag #pepperdelightblog to all your pictures of Pepper Delight recipes you prepare. Rate us if you love it!

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Dutch Baby Pancake

Golden Brown n Puffy Dutch Baby Pancakes for a Beautiful Morning!! This Foolproof Recipe is so easy to whisk up a quick Breakfast for your busy days…!! 

Course Breakfast

Cuisine American

Keyword breakfast, dutch baby pancake, pancake

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Akhila

Ingredients

• ½ cup flour
• ½ cup milk (at room temperature)
• 2 eggs (at room temperature)
• 1 tsp vanilla extract
• 2 tbsp unsalted butter
• Pinch of salt
• Fruits, powdered sugar, honey / maple syrup / chocolate sauce (toppings)

Instructions

• Preheat oven to 425-degree F. Place a 9-inch cast iron / oven safe skillet with a 2-inch-tall side, in the oven to heat. You may also instead warm your skillet on a stovetop.
• Blend or whisk flour, eggs, milk, vanilla extract, and salt until well combined. The resulting batter will be thin, allow it to rest for 5-7 mins.
• Remove the hot skillet from the oven using an oven mitt and add butter. The butter should melt immediately if the skillet is really hot, else place it in the oven to melt completely.
• Pour the batter into the skillet and swirl the pan to spread it evenly, place it back into the oven immediately.
• Bake for 18-20 minutes until you see puffed & lightly browned edges.
• Remove the skillet from the oven and dust it with powdered sugar. Top with your favorite fruits, berries, or drizzle honey / maple syrup / chocolate sauce on top.
• Serve immediately, Enjoy.

The post Dutch Baby Pancake appeared first on Pepper Delight.