4 Serves
108 Mins
In a large mixing bowl, combine the flour, sugar, and baking powder. Add the fennel seeds and cardamom powder for flavor.
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IndianVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
129 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
111 mg / 1,250 mgPotassium
94 mg / 4,700 mgSodium
109 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
28 g / 50 gSaturated Fat
1 g / 20 gCholesterol
7 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Gradually whisk in the milk until you achieve a smooth, pourable batter consistency. Let the batter rest for 20 minutes.
Heat vegetable oil in a frying pan over medium heat. Carefully ladle small portions of the batter into the hot oil.
Fry the pancakes until golden brown on both sides, then remove using a slotted spoon and drain on paper towels.
Prepare a simple syrup by heating sugar, water, and saffron in a saucepan. Dip the fried pancakes into the warm syrup before serving.
1
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Indonesian
Indian