Homemade Appams Delicious Fermented Pancakes Recipes

OVERNIGHT FERMENTED SOURDOUGH PANCAKES

Steps:

• The morning before, whisk together the milk, yogurt, starter, flour and sugar in a bowl. Cover and place in the refrigerator for 24 hours.
• Remove the mixture from the fridge and let sit at room temp for 30 minutes.
• Whisk the baking soda, baking powder, salt, butter and yolks into the flour mixture.
• In a separate bowl, whisk the egg whites until stiff peaks form. Fold the whites into the batter.
• Heat a large skillet over medium-low heat for 2 minutes. Add 1 tablespoon butter and swirl the pan to coat. Spoon pancake batter, about 1/4 cup each, into pan and cook until edges are set and the first side is golden, about 2-4 minutes. Flip the pancakes and continue cooking until the second side is golden brown, about 2-3 minutes. Repeat with remaining batter.
• Serve with butter, maple syrup, or any other toppings of your choice.

GOOD OLD FASHIONED PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

FLUFFY AND DELICIOUS PANCAKES

Steps:

• Stir milk and vinegar together in a bowl; set aside to 'sour' for about 5 minutes.
• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Whisk egg and butter into sour milk. Pour flour mixture into milk mixture and whisk until batter is smooth. Add cinnamon and vanilla extract to batter; mix well.
• Heat a large skillet over medium heat and coat with cooking spray. Drop batter, 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

APPAMS (FERMENTED RICE AND COCONUT PANCAKE)

Steps:

• Soak the idli rice (white glutinous rice) for 4-6 hours.
• In a bowl add a little lukewarm water and add the yeast and sugar,stir and keep aside for 15 minutes or till frothy.
• Grind the rice with the coconut and jaggery in your mixer or food processor till you get a smooth batter.It should be of a pourable consistency.
• When the yeast mixture is frothy,stir in the salt till it is dissolved and add it to the batter you have prepared.
• Keep the batter closed in a warm corner of the kitchen to ferment overnight.
• .In the morning, heat a skillet,add half a teaspoons of sunflower oil, and pour a ladel of batter in the centre of it and move the pan around so that the batter spreads.
• you will notice holes appearing in the pancake almost immediately.
• Flip it over when the sides begin to brown and cook for a minute.
• Serve with sweetened coconut milk or just as it is.
• Enjoy! :).

APPAMS

Steps:

• Soak the raw rice in water for around 3-4 hours.
• Scrape the coconut.
• Grind the rice with the coconut and the cooked rice till very fine.
• Keep it overnight or for 8 hours (not refrigerated) Early next morning (three hours before making the appams) add 1 glass of boiling hot milk to the batter and the sugar, salt and yeast/cooking soda (I prefer the yeast) Mix well (add more milk if required to get the consitency of pourable batter) Cover and keep aside for 3 hours.
• Now heat a non stick wok.
• (kadhai) Pour a ladle full of the batter into the wok and swirl the wok around so that the batter spreads around 6-8 inches in diameter.
• Cover and cook on medium heat till the lower part of the appam is light brown or the top part is not moist but spongy.
• The sides will seem lacey and the centre will be thick like an idli.
• This dish can be served with coconut milk and powdered cardamom sweetened with jaggery and sugar or with chicken or mutton stew (Indian style with coconut milk) ANd yes do try it with maple syrup or as it is (as my son enjoys it).

HOMEMADE APPAMS (DELICIOUS FERMENTED PANCAKES)

Steps:

• In a big bowl thoroughly mix all the ingredients together.
• Take an appam patra or the utensil you get in the market to make appams (It is also available on Amazon.in) and lightly grease it with cooking oil.
• Pour a tablespoon of the prepared batter (made in step 1) into each of the little units of the appam patra utensil.
• Using the back of the spoon, flatten out the batter once poured into the various units.
• Cover and cook on low to medium flame for 5-7 minutes.
• Flip on the other side, cover and cook for another 4-6 minutes on low flame.
• The sides will appear lacey and the centre will appear thick like an idli.
• Serve hot with mango chutney or green chutney for an evening snack or enjoy these with a cup of hot tea for breakfast.