Jalebi joy! I must say jalebi are a little too sweet for me these days – but I love the idea of them. These pancakes (crêpes) have all the elements of jalebi flavour, but are not deep-fried, and have a little less sugar too! I have paired them with a nice little salad of fresh Alphonso mango and some beautiful pistachios. The slight saltiness of the pistachios works really nicely to balance the sweetness. Now, if you are making these and fancy getting a little bit playful, you can pop the mix into a squeezy bottle and make them look like jalebis – but that is entirely up to you. Kids love them!
Recipe taken from Modern South Asian Kitchen: Recipes And Stories Celebrating Culture And Community (Quadrille, 2023) Photography by Maria Bell.
Ingredients for Jalebi Pancakes Serves: 2
Ingredients for syrup
Method for Jalebi Pancakes
- Mix the flours, sugar, baking powder and salt together in a bowl.
- Whisk the milk, egg, melted butter and vanilla together and pour into the dry mix. Mix well but don’t overmix.
- Pop all your syrup ingredients into a small saucepan and heat so that the saffron infuses and small bubbles break at the side of the pan.
- You don’t want the syrup to boil, just bring it up, then take it off the heat and set aside while you make the pancakes (crépes).
- Heat a large non-stick frying pan (skillet) over a medium heat, then grease the base with some butter.
- If you are making regular pancakes, spoon a small ladleful of batter over the hot surface – or do a couple at a time if you have space. When the edges seem to set and small bubbles form across the mix, flip and cook the other side for a couple of minutes. Repeat until all the batter is used, greasing the pan again as needed.
- If you are making jalebi-style pancakes, simply swirl your mix into little jalebi shapes and cook in the same way.
- Serve with mango, lime zest, a drizzle of syrup and toasted pistachios.