It’s been a while since I made a dish and blogged about it that very day. Today’s dish came about as a result of my current saturation with eggs. Don’t get me wrong; I love eating eggs for breakfast. Put a plate of nicely cooked eggs in front of me, and I will devour them. But, sometimes, you need a little change and diversity. So its usually Poha or Besan Chilla or even a simple chapati with this Hubli-special spicy peanut chutney that my mum gives me when I go there.
Today, I was really craving pancakes. But, since I have been trying to go gluten-free (yes, trying; you have my mother-in-law’s chapattis and tell me they are not worth it), I have jowar (sorghum) flour in my kitchen. So, while I searched online for a good sweet jowar recipe, I either found ones that are savoury, or mixed with other different flours or fruits. I even found one that was called a gluten-free pancake with jowar, but was mixed with whole wheat flour!!! So I set about using my regular whole wheat flour pancake recipe and prayed that it would work on the jowar. I tweaked it a little to suit my no white sugar diet, but the rest essentially remained the same. The result is a slightly coarse (since there is no gluten in jowar) texture, rather nutty but super delicious pancake.