Autumn Pancakes with Garam Masala and Ghee
Rich and savory autumn pancakes made with carrots, apples, and orange zest, seasoned with warming spices and spiced ghee.
Course
Breakfast
Servings
4
people
Servings
4
people
Ingredients
1
TBSP
Digestive Ghee
melted
3
whole
egg(s)
3/4
cup
flour
1/3
cup
milk
(add more if needed, 1 TBSP at a time)
1/8
cup
jaggery (grated)
1
tsp
baking powder
1/4
tsp
Himalayan pink salt
1/2
carrot(s)
finely grated
1
tsp
orange zest
1/4
cup
apple(s)
diced in 1/8 inch pieces
1/2
tsp
cinnamon
1/2
tsp
ginger
powder
1
pinch
nutmeg
(freshly grated if possible)
Toppings
2
whole
apple(s)
diced in 1/4 inch pieces
1/2
tsp
cinnamon
5
TBSP
Ghee
4
TBSP
maple syrup
8
slices
bacon
(preferably pastured)
1
pinch
garam masala
Instructions
Making Pancakes
Mix together all ingredients in a bowl until well-incorporated.
Heat up a skillet and make sure it’s well-oiled with ghee.
Pour batter into skillet in 4 inch rounds. Cook until lightly browned on one side, and then flip and brown on the other side.
Prepare Toppings
In a small pot, combine apples, cinnamon, ghee, and maple syrup. Cook on medium until apples are soft.
Fully cook the bacon, break in half, and place on top of a pancake stack.
Spoon apples and melted ghee and maple syrup onto pancake stack.
Sprinkle with garam masala. Enjoy!