Jaggery Pancakes
Soft, fluffy pancakes naturally sweetened with Sarbu Jaggery Powder, bringing a warm, caramel-like depth to a breakfast classic — no refined sugar needed.Prep time: 10 minutes Cook time: 15 minutes Serves: 4 (makes about 8 pancakes)
Ingredients
| Ingredient | Quantity |
| All-purpose flour or whole wheat flour | 1½ cups |
| Sarbu Jaggery Powder | ½ cup |
| Warm milk (for dissolving jaggery) | 2 tbsp |
| Milk (for batter) | 1¼ cups |
| Large egg | 1 |
| Ghee or melted butter, plus more for cooking | 2 tbsp |
| Baking powder | 1½ tsp |
| Salt | ¼ tsp |
| Cardamom powder | ½ tsp |
Method
1. Dissolve the Sarbu Jaggery Powder In a small bowl, dissolve the jaggery powder in warm milk, stirring until smooth with no lumps remaining. Set aside to cool slightly.
2. Mix the dry ingredients In a large mixing bowl, whisk together the flour, baking powder, salt, and cardamom powder.
3. Mix the wet ingredients In another bowl, whisk the egg, milk, and ghee together until well combined. Whisk in the cooled dissolved jaggery mixture.
4. Combine and rest the batter Pour the wet ingredients into the dry ingredients. Gently whisk or fold together just until combined — a few small lumps are fine. Avoid overmixing, as this can make the pancakes dense. Let the batter rest for 5 minutes.
5. Heat the griddle Heat a non-stick or cast-iron griddle on low-medium flame. Lightly grease with a little ghee.
6. Cook the first side Pour a ladleful of batter onto the griddle for each pancake. Cook on low-medium heat until bubbles form on the surface and the edges look set, about 2–3 minutes.
7. Flip and finish cooking Flip gently and cook the other side until golden brown, about 1–2 minutes more. Repeat with remaining batter, greasing the griddle lightly between batches.
8. Serve Stack the pancakes and serve warm, with a drizzle of melted ghee or your favorite toppings.
Chef’s Tips
- Dissolve before you mix: Always dissolve Sarbu Jaggery Powder in warm milk first rather than adding it dry — this prevents gritty pockets and blends it smoothly into the batter.
- Why Sarbu Jaggery Powder works best: Its fine, consistent texture dissolves quickly and evenly, giving the batter a smooth consistency without specks of undissolved jaggery in the finished pancake.
- Watch your heat: Jaggery caramelizes faster than refined sugar, so cook on slightly lower heat than usual to avoid dark spots forming before the center is fully cooked.
- Make it eggless: Replace the egg with ¼ cup yogurt or a mashed ripe banana for an egg-free version.