Patishapta the Bengali Pancake

Patishapta means rolled bamboo mat. Traditionally it is made with rice flour made of parboiled rice in the villages during harvesting season. If it's made with the store bought rice flour it will get hard when cold. You can temper the rice flour by adding hot milk instead of cold milk, which will cook the rice flour and it will remain soft. Otherwise just use plain flour. I like it with plain flour.

Ingredients: (makes 8-10) 

Plain Flour 1 cup
Cold Milk 1.5 cup
Sugar 1/4  cup
Eggs 2
Oil or melted butter 1 tbsp
Pinch of Salt

(Tip: if using rice flour add hot milk instead, using 50:50 mix of Rice Flour and Plain Flour is also a good option)

Blend it with a electric mixer or blender or a hand whisk thoroughly. There shouldn't be any lumps. If you cant get rid or lumps, run the mix through a sieve and that will take out the lumps.

Heat up a good quality non-stick frying pan to medium heat > spread few drops of oil on the pan > scoop up 1/3 cup of mix and pour on the pan, lift up the pan and tilt the pan to roll the mix around the bottom of the pan and put it down back on the heat. When the top looses the shine, turn it over with a rubber spatula and give about 20 seconds and then take it off. If the bottom looks burnt, heat is too high, turn it down, If it's taking longer that 3 minutes to get golden brown the heat is too low. 

Kheer:  
Patishapta is served with 'Kheer' filling inside. There are many ways to make kheer, hard way and easy way. Here is a easy one:

Evaporated milk 1 can (400 ml)
Sugar or 'Gur' 1/4 cup
Rice flour 1/4 cup (Plain flour or Corn flour will be fine)
Egg 1
Pinch of salt
1/4 cup shredded coconut (frozen variety is better)

Mix it all up in a pan, turn on medium heat and stir constantly but gently with a spatula. when it will thicken to a cream consistency, its done. Let it cool, If it looks too runny add some milk powder 1 tsp at a time to thicken it to your liking. (Very important, it should not be too runny to drip out while eating, that will be really embarrassing for you!)

Spread the Kheer over the pancake and roll it up. 

American Pancake

An American classic. It should be fluffy, spongy and porous to absorb the Maple Syrup, it's natural accompaniment. Try this recipe carefully and it will be perfect. But it's not the recipe, it's the process that is more important.

Mix the following dry ingredients in a bowl

Plain Flour 2 cups
Sugar 2 tbsp
Baking powder 2 tsp
Bicarbonate of Soda 1 tsp
Salt 1 tsp

Mix the following wet ingredients in a separate bowl and mix them with a hand whisk

Eggs 2
Milk 1 cup
Melted butter or oil 2 tbsp
Vanilla 1 tsp

Pour liquid mix into the dry ingredients and mix with a hand whisk gently. This is important, do not use a blender or electric mixer, overmixing will make the pancakes flat and rubbery. So be slow and gentle, don't worry about small lumps.

Heat up a good quality non-stick frying pan to medium heat > spread few drops of oil on the pan > scoop up 1/4 cup of mix and pour on the pan, let it spread naturally, when the top looks dry, takes about 3 minutes, turn it with a rubber spatula and give another 1 minutes and then take it off. If the bottom looks burnt, heat is too high, turn it down, If it's taking longer that 3 minutes to get golden brown the heat is too low. If you have a large enough pan, you can make 3 or 4 pancakes at a time.

Serve with Maple Syrup poured over. (if maple syrup is not available in where you live, use honey).