Sorghum (Jowar) Pancakes with Stewed Cinnamon Apple, Walnuts & Goat Cheese
(Gluten-Free) (Makes 7-8 pancakes)
This is a perfect breakfast for the cooler winter months: soft and moist gluten-free pancakes topped with warming, spiced apple. The walnuts add a nice crunch and the goat cheese provides a surprising hearty balance. Serve hot with a steaming cup of tea or coffee!
Ingredients:
Pancakes:
- 1 tbsp lemon juice
- 1 cup milk
- 1 cup sorghum (jowar) flour
- 1 tsp baking soda
- 1 tsp jaggery (goor)
- ½ tsp salt
- 1 egg
- 1 mashed banana
- 2 tsbp. of melted ghee
Stewed apple:
- 1 peeled, diced apple
- Juice of 1/2 lemon
- 1 tsp jaggery
- 1 tsp cinnamon
Chopped Toasted Walnuts
Piece of Goat Cheese (feta)
Preparation:
In a bowl, combine the lemon juice and milk. Let it stand for 5 minutes.
Meanwhile, combine the stewed apple ingredients in a small sauce pan with 1/2 cup of water. Bring to a boil and cover. Let it simmer for 15 minutes.
In a large bowl combine the dry ingredients for the pancakes: sorghum flour, baking soda, jaggery and salt.
Add the egg, mashed banana and ghee to the milk mixture and beat well. Add to the dry ingredients and mix well until you have a smooth consistency.
Heat a non-stick pan and coat lightly with ghee. Pour a ladleful of batter into the pan. Turn when bubbles are forming and the underside of the pancake is golden brown. Brown the other side for a few more minutes.
Top the pancakes with the stewed apple mixture, some chopped walnuts and crumbled goat cheese. Drizzle with pure maple syrup or honey. For younger children, serve the pancakes plain with pure maple syrup or honey.
Enjoy!
