4 Serves
109 Mins
In a large mixing bowl, combine flour, milk, sugar, cardamom, and fennel seeds to create a smooth, pourable batter. Let the batter rest for at least 30 minutes to allow the flavors to meld.
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FrenchVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
59 µg / 400 µgCalcium
77 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
86 mg / 1,250 mgPotassium
119 mg / 4,700 mgSodium
64 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
1 g / 28 gSugar
28 g / 50 gSaturated Fat
1 g / 20 gCholesterol
7 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Heat a generous amount of ghee or cooking oil in a wide frying pan over medium heat.
Pour a small ladle of batter into the hot oil, allowing it to spread into a small pancake shape. Fry until golden brown on both sides, then remove using a slotted spoon.
Briefly dip the fried pancakes into a warm sugar syrup, then serve immediately while hot.
8
g32
g10
g
