Buttermilk Pancake

Recently I borrowed a book about pancakes from the library. Tried this basic buttermilk pancakes. It was so spongy & tasty.

Ingredients
All purpose flour-1cup
Sugar-2tablespoons
Baking powder-11/4teaspoon
Baking soda-1/4teaspoon
Salt-1/4teaspoon
Buttermilk-1cup( I replaced it with 2/3cup plain yogurt+1/3cup milk)
Large egg-1
Melted unsalted butter-1tablespoon( original recipe called for 3tbs butter,but i was lil diet conscious,you know! LOL!! :) )
Method
In a bowl,whisk together the flour,sugar,baking powder,baking soda and salt.
In another bowl,whisk together buttermilk,egg and melted butter to blend thoroughly.
Pour the liquid ingredients over the dry ingredients and mix with the whisk,stopping when everything is just combined.(Don't worry if the batter is a bit lumpy).
Preheat the skillet over medium heat,spoon 1/4cup of batter on to the griddle.
When the underside of the pancake are golden and the top is lightly speckled with bubbles that pop and stay open,flip the pancakes and cook until the other side is slight brown.
Serve immediately with butter,syrup,honey or jam or keep the finished pancakes in the 200F preheated oven while you make the rest of the batch.

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Horsegram Chutney/Kollu chutney

Ingredients
Horsegram(Kollu)-11/2tablespoons
Onion(medium size)-1
Red chillies-4(adjust to your taste)
A tiny piece of Tamarind
Coconut powder-1tablespoon
Oil
Salt

Method
Heat the oil in a kadai in medium heat..add the horsegram,once it splutters, add chopped onion,red chillies,tamarind and fry them for a while.
Add the coconut powder after the onion becomes transparent and switch-off the flame.
Cool it completely and grind it with enough salt.

Horsegram chutney is ready to serve..it goes well with idli,dhosa,chapathi and hot rise.

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Reposting for event

I am sending these recipes to Akila's Dish name starts with "C" event.

Carrot Cupcake
Cake Rusk
Coconut Biscuit
Cous-cous Upma
Coconut Chutney
Coconut milk Murukku
Coconut Macaroon

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Carrot Cupcake

Ingredients
Carrot-3
All purpose Flour-1cup
Sugar-1/2cup
Egg(@room temperature)-2
Canola Oil-1/4cup
Baking powder-1teaspoon
Baking soda-1/4teaspoon
Cardamom powder-1/4teaspoon

Method

Grate the carrots.

Sieve the flour with baking powder & baking soda.

Beat the eggs with Cardamom powder..

Add the sugar and mix well till the sugar dissolves..

Add 1/4 cup of canola oil..

Mix everything together.

Mix the grated carrots and all purpose flour.

Add it with the egg+sugar mixture

Mix gently with a whisk..

Line the muffin pan and pour the cake mixture.

Preheat the oven to 350F and bake the cakes for 35 minutes(or until a toothpick inserted come clean)

Soft and tasty carrot cupcakes are ready to serve.

Note
Usually Cinnamon powder/Nutmeg powder will be added in the carrot cake..but I don't like these flavours in a desert..so added cardamom powder.:)

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