What You Need:
- Honey - 1 cup
- Refined flour (maida) - 1 cup
- Fine semolina (rawa/ suji) - 2 cups
- Yeast - 1 tablespoon
- Sugar - 1 teaspoon
- Salt - 1 teaspoon
- Baking powder - 1 teaspoon
- Lukewarm milk - 2 cups
- Egg - 1
- Butter - 8 tablespoons
- Ask a parent or adult to help you with this recipe.
- Combine refined flour and semolina in a bowl. Place yeast in another bowl and add 1/2 a cup of lukewarm water to it. Stir it till it dissolves.
- Add sugar, salt and baking powder to the flour and mix. Add the yeast and 1 3/4 cups of lukewarm water and whisk till smooth. Add milk and mix. Add egg and mix well. Cover with cling wrap and let it stand for 15 minutes.
- Heat a non-stick pan. Pour a ladle of batter and let it spread by itself. Cook on a low flame.
- Heat another non-stick pan, add butter and when it melts add the honey and mix. Let it simmer for a while.
- When the top of the pancake is dry and cooked, remove it from the pan and dip it into the butter-honey sauce.
- Remove and serve. You can also serve the pancake with the sauce drizzled over it.
Yeast is unicellular fungi. Fungi are plant-like organisms that lack chlorophyll. The word 'yeast' comes from the Old English word 'gist' or 'gyst' and from the Indo-European word 'yes' meaning 'boil', 'foam' or 'bubble'. Archaeologists digging in Egyptian ruins found early grinding stones and baking chambers for yeasted bread, as well as drawings of 4,000-year-old bakeries and breweries. Yeast microbes are probably one of the earliest domesticated organisms. Yeasts are chemoorganotrophs, which means they use organic compounds as a source of energy and do not require sunlight to grow.