Authentic Himachali Patande with Warm Honey Butter
Delicate, lace-like sweet pancakes from the hills of Himachal Pradesh, offering a comforting and wholesome treat. Perfectly golden-brown and best enjoyed drizzled with warm honey and melted butter on a crisp morning.
35min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
In a large mixing bowl, combine the whole wheat flour, jaggery powder, cardamom powder, and a pinch of salt.
2
Gradually whisk in the milk and water to form a smooth, pouring consistency batter without any lumps, similar to crêpe batter.
3
Let the batter rest for about 15 minutes to allow the flour to absorb the liquids properly.
4
Heat a non-stick tawa or flat skillet over medium heat and lightly grease it with a little desi ghee.
5
Ladle a portion of the batter onto the center of the hot tawa and spread it outwards in a circular motion to form a thin, lace-like pancake.
6
Drizzle a few drops of ghee around the edges and cook until the bottom turns golden and crisp, then gently flip.
7
Cook for another minute on the other side until lightly spotted with brown, then fold into quarters.
8
Serve the warm patande immediately with a generous drizzle of warm honey and melted butter.
Ingredients
1.5 cups whole wheat flour
2 tablespoons jaggery powder or sugar
1.5 cups milk
1/2 cup water
1/2 teaspoon cardamom powder
2 tablespoons pure desi ghee for cooking
A pinch of salt
Warm honey for drizzling
Melted butter for serving
*This AI-generated recipe may contain inaccuracies.