Blueberry pancake

I absolutely love pancake and always crave for a fluffy pancake drenched in maple syrup:) Sometimes I make myself one or two small pancakes whenever I need a little pampering:)  This one is a 'blueberry pancake with buttermilk and wheat flour' . Try with and without wheat and enjoy both versions.

The Tuesday before Lent days is called 'National pancake day'. Honoring the tradition, here is my most favorite blueberry pancake from my kitchen to you all!

Blueberry wheat pancake

Ingredients:
All purpose flour - 3/4 cup
whole wheat flour - 3/4 cup
egg - 2
salt - 1/2 tsp
baking soda - 3/4 tsp
baking powder - 1 1/2 tsp
sugar - 3 tsp
buttermilk - 2 cup
butter - 2 tbsp + 2 tsp
blueberry - 1/2 cup

Method:
Mix wheat flour, AP flour, baking soda, baking powder, sugar, salt by sifting and put in a mixing bowl.
Pour buttermilk, eggs, 2 tbsp molten butter and blueberries.
Mix slightly (don't mix too much). If needed add some milk. Let it sit for 5 minutes.
Heat a dosa tawa / griddle or frying pan.
Slightly rub butter.
Using a 1/4 cup measure pour small pancakes, let it get golden color, flip once and take out.
Likewise do for the remaining batter.
Blueberry wheat pancake is ready!

Serving suggestion:
Serve with  maple syrup or any pancake syrup.
Makes a breakfast / lunch / dinner. I love it any time:)

Note:
1 cup Buttermilk = 1 cup milk + 1/2 lemon juice
1 cup Buttermilk = 1/2 cup plain yogurt + 1/2 cup water
Makes 10 - 12 pancakes.
I have tried this without AP flour, but it comes out denser. So adding AP flour is better.
Pure AP flour pancakes tastes very delicious.
Prepare all the pancakes immediately to get the best results.
Pancakes can be kept frozen till use.
If trying to use leftover batter later, then keep refrigerated, add 1/2 tsp baking soda before pouring on pan.
Instead of the dry ingredients I have mentioned, we can just use self rising flour - 1 1/2 cup.

Spicy Egg curry

Some months ago, I got this recipe from my neighbor and I like it very much. My egg curry is a coconut based one, while her's is a very spicy curry and it is a popular dish in North Indian restaurants.

Ingredients:
Egg - 4
corn oil - 1/4 cup
red onion - 1 (big)
tomato puree - 2 tbsp
cilantro - handful
red chilly powder - 1 tsp
black pepper powder - 1/2 tsp
ginger garlic paste - 1 tsp
cinnamon - 1 inch
cloves - 2 (crushed)
cumin powder - 1/2 tsp
coriander powder - 3 tsp
turmeric powder - 1/4 tsp
salt - to taste

Method:
Keep the eggs in enough water to cover. Bring to boil, reduce to low and cook in low flame for 10 minutes. Discard hot water immediately, add cold water, peel. Boiled eggs are ready now. Make 3 slits (without cutting the eggs totally) and keep aside.

Heat oil in a pan, add crushed cloves, cinnamon stick and fry for 10 seconds. Immediately add finely chopped onion and fry till it gets soft and brown. Then add ginger garlic paste and fry till raw smell vanishes (less than a minute). Add the tomato puree and cook till oil separates. Then add the chilli powder, cumin powder, coriander powder, turmeric powder and fry for a few seconds. Then add 1/4 cup water, salt and cook covered in low flame. Then add the boiled egg, stir well. Garnish with chopped cilantro.

Spicy egg curry is ready!

Serving suggestions:
Serve with chapati or rice.