Today, You Can Make Ragi Pancakes!

She thought styling hair was her true calling. But thank God for us, she's switched to whipping up one of the most stylish meals the city has to offer. When she returned to India, she did up the menu for Ivy & Bean happened in February 2013, but soon, figured that the clientele made it tough for her to grow as a chef.

And so, she started planning Fig& Maple - the perfect brunch place in Delhi, a city which she thought lacked the perfect brunch spot. Another big factor was her need to work with local produce, which she was unable to do with Ivy& Bean. Inspired by the local produce she finds when she explores local markets to see how she can incorporate regional grain or ingredient in her kitchen, along with her travels, everything in chef Radhikas kitchen is locally-sourced as well as locally-grown.

The response has been great so far, so were going to continue experimenting. We are currently using a lot of millet, black rice from the original Indian table, as well as other superfoods available to us that that we have forgotten about. Today, you can make Ragi pancakes! We want guests to acknowledge what goes in their food, and so, for every ingredient thats used, the source is presented on the menu. But, of course, theres no way we have covered everything or gone through all of India yet in terms of ingredients.

We are just about beginning with the basics, she says. And dont be surprised, if you see her walking around, interacting with guests and getting feedback. These things help me grow in terms of business as well as a chef. Even though being tied up all day doesnt leave her with much time for a personal life. Chef Radhika is planning to work on a lot more collaborations with chefs in the country as well as organising communal dining events in the near future, something she says guests and the industry have loved in the past.

Chef Radhika also shared her quick, scrumptious and easy-to-make buttermilk pancakes recipe that she whipped up at the recent edition of the Mail Today Food Summit in the capital, and that you can try at home. 1. In a large bowl, combine all dry ingredients, in a separate bowl combine all wet ingredients. 2. Whisk wet ingredients into dry ingredients. 3. Heat a non stick pan on low heat. 4. Using a ladle, pour the mixture onto a pan in a perfect circle. 5. Once you see bubbles, flip the pancake. 6. Remove from heat once perfectly golden.

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The Best Buttermilk Pancakes EVER! In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together your room temperature buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium high heat.

You can flick water across the surface and if it beads up and sizzles, it's ready! Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake.

There are a couple of things you want to remember when making them. The dry ingredients and wet ingredients are mixed in separate bowls and not combined until you’re ready to make them. Let your buttermilk , milk and eggs sit out to room temperature before mixing with the cooled melted butter.

If they are cold ,the melted butter will solidify and you’ll have butter chunks. When you’re ready to mix the dry and wet ingredients together, only mix until the ingredients are incorporated. The batter will be lumpy, you want it that way. If you enjoyed this recipe, you may like these as well. Never miss a recipe! Sign up for my Newsletter. Signup now and receive my weekly newsletter. I will never give away, trade or sell your email address. You can unsubscribe at any time.