Almond Pancakes with Date Syrup Reduction | How to make Almond Pancakes with Date Syrup Reduction
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About Almond Pancakes with Date Syrup Reduction Recipe
When we talk about nuts, seeds and dry fruits we are talking proteins, multivitamins, strength, taste and all round development.It is what this recipe is all about – filled with the goodness of the wonderful nut – Almond and a lovely dessert fruit – Date.
Almond Pancakes with Date Syrup Reduction, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Amrita Iyer. Almond Pancakes with Date Syrup Reduction is a dish which demands no explanations, it's a whole world of flavour in itself. Almond Pancakes with Date Syrup Reduction is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Almond Pancakes with Date Syrup Reduction by Amrita Iyer is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Almond Pancakes with Date Syrup Reduction.
Ingredients to make Almond Pancakes with Date Syrup Reduction
- For the Pancakes:
- 1 1/2 cups plain (Maida)
- 2 tsp Baking Powder
- 1 tsp Vanilla Essence
- 1/2 cup fermented Paste
- 1 cup plus 3 tbsp milk
- 2 tbsp powdered /caster
- /Oil for pan frying
- For the Reduction:
- 1 cup s – soaked in water overnight
- 2 tsp corn soaked in 2 tbsp water(called a “slurry ”)
- 1 tsp powder
- 2 tbsp powdered
How to make Almond Pancakes with Date Syrup Reduction
My Tip:*Fermented Almond Paste – Take 1/2 cup of Almonds and soak them in water overnight.Next day grind them to a fine paste.Keep this paste in the open for 3-4 hours or till the paste gets a little fermented and develops bubbles on top.In the event that we are not using eggs in the pancake batter,this will lighten and make the batter fluffy. In case if its winter season or in cold countries keep the paste in the lowest setting of the oven for 15 – 20 minutes and then turn the heat off.Keep the paste inside for 3-4 hours. NOTE – If you want to store the pancakes then do not stack them over each other as they tend to stick to each other.Keep them between sheets of butter paper or parchment paper.Silver foil is also a good option.