Mitho Lolo - Sweet Nepalese Pancake

Ingredients

• 2 cups (240g) rice flour 2 cups (240g) rice flour
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• Pinch of salt Pinch of salt
• Ghee (clarified butter), for cooking Ghee (clarified butter), for cooking
• Yogurt, for serving Yogurt, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 1g
• Carbohydrates (total, sugars): 58g, 30g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, melt the grated jaggery with a little water over low heat until it forms a syrup. Set aside to cool.
2. 2.
   In a mixing bowl, combine the rice flour, cardamom, and salt. Gradually add the cooled jaggery syrup while stirring continuously to form a smooth batter.
3. 3.
   Heat a non-stick pan or griddle over medium heat and lightly grease it with ghee.
4. 4.
   Pour a ladleful of the batter onto the pan and spread it into a circular shape.
5. 5.
   Cook the pancake until bubbles form on the surface and the edges turn golden brown. Flip and cook the other side until golden brown as well.
6. 6.
   Repeat the process with the remaining batter.
7. 7.
   Serve the Mitho Lolo pancakes warm with a drizzle of ghee and a side of yogurt.

Treat your ingredients with care...

• Jaggery — Make sure to grate the jaggery before melting it to ensure it dissolves easily in the syrup.

Tips & Tricks

• For a richer flavor, you can add a handful of chopped nuts or raisins to the batter.
• If you prefer a thinner pancake, you can add a little water to the batter to adjust the consistency.
• To make the pancakes more aromatic, you can sprinkle a pinch of ground cinnamon on top before serving.
• If you don't have jaggery, you can substitute it with brown sugar or maple syrup for a similar sweetness.
• Leftover pancakes can be stored in an airtight container and reheated in a toaster or microwave.

Serving advice

Mitho Lolo pancakes are best served warm. Drizzle them with ghee and enjoy them with a side of creamy yogurt to balance the sweetness. They make a delightful breakfast or a sweet snack for any time of the day.

Presentation advice

Arrange the Mitho Lolo pancakes on a plate, stacking them gently to showcase their golden brown color. Drizzle a little ghee on top and serve with a dollop of yogurt on the side. Garnish with a sprinkle of ground cardamom or a few chopped nuts for an elegant touch.