Sweet Rice Flour Pancakes with Jaggery Syrup

Soft, golden pancakes made from rice flour and coconut, topped with a rich jaggery syrup for a traditional Nepali dessert.

Cuisine: Asian

Category: Desserts

Prep: 15 minutes. Cook: 10 minutes.

Serves 4.

Ingredients

• 1 cup rice flour
• 1/2 cup coconut milk
• 1/4 cup sugar
• 1/4 tsp salt
• 1/4 cup water
• 1 tbsp vegetable oil
• 1/2 cup jaggery
• 1/4 cup water
• 1/4 tsp cardamom powder

Instructions

1. Step 1: In a bowl, mix 1 cup rice flour, 1/4 cup sugar, 1/4 tsp salt, and 1/4 cup water until a smooth batter forms. Add 1/2 cup coconut milk and stir until well combined.
2. Step 2: Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake and cook for 2-3 minutes per side until golden brown and set.
3. Step 3: For the syrup, combine 1/2 cup chopped jaggery and 1/4 cup water in a small saucepan. Bring to a simmer and cook for 5 minutes until jaggery dissolves and the syrup thickens. Stir in 1/4 tsp cardamom powder.
4. Step 4: Serve the warm pancakes topped with the hot jaggery syrup.