When I was going through the history of pancakes and finding the routes of it, I stumbled upon a book by Sumayya Usmani, Pakistani-born cookery writer, blogger and teacher based in Scotland. Her book Mountain Berries and Desert Spice: Sweet Inspiration From the Hunza Valley to the Arabian Sea had a recipe of Rishiki which is a version of pancakes usually served in Pakistan.
Rishiki is slightly thicker than french crepes and served with mulberries or salty cottage cheese mix, but my kitchen had none of these ingredients and hence I served with chocolate, apples, pomegranate and honey. Rishiki is quite popular in chitrali cuisine.
|Whole Wheat Flour||¾ cup|
|Baking Soda||½ tsp|
|Honey or Maple Syrup||To serve|
|Melted Chocolate||To serve|
|Apple Slices||To serve|
|Butter (optional)||To serve|
How to cook cook cook!
- In a medium size bowl mix together the egg yolks, sugar and milk.
- Mix whole wheat flour and baking soda in this mixture till everything combines well and there is no lumps left.
- In another large bowl, beat the egg whites with a hand mixer until stiff peaks.
- Fold the egg whites into the pancake batter, until combined well and ensure not to deflate the batter. Rest the batter for about 30 minutes.
- Grease two 3.5-inch metal ring molds and set them in the middle of a pan over the lowest heat possible. Fill the molds about ¾ of the way full with the batter, then cover the pan and cook for about 4-5 minutes.
- Release the pancakes from the bottom of the pan with a spatula
- Carefully flip them over, making sure not to spill any batter inside.
- Cover and cook for another 2-3 minutes, then serve with butter, syrup, melted chocolate, apple slices!