Buttermilk & Beetroot Pancakes

          A weekend treat for the kids, these light and healthy pancakes made of whole wheat flour and buttermilk will be loved by them and will be devoured in no time. Adding some beetroot powder / puree is purely optional and can be skipped. Serve these pancakes, drizzled with some rabdi / syrup or stuffed with your favorite fruits. Any leftover pancakes can be  reheated for breakfast during the week.

• 1 cup whole wheat flour (makes 12 pancakes)
• 2-3 tbsp. sugar, powdered
• pinch of salt
• 1 tsp. beetroot powder / puree
• 1/4 tsp. cardamom powder
• 1 tsp. kewra water
• 1 egg
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• buttermilk as required
• oil to shallow fry
• sliced banana, chopped pistachio, tutti frutti or rabri / syrup to garnish

           In a bowl, combine all the ingredients(except the garnishing) and whisk into a smooth batter of pouring consistency. Keep it aside for 10 minutes.

           Heat 1 tsp. oil in a pan and pour a ladleful of the batter. Spread it around and cook till one side is done. Flip it over and cook the other side too. Transfer to a serving plate.

          Make similar pancakes with the remaining batter and serve, garnished with banana, chopped pistachios and tutti frutti. It can also be served, drizzled with some rabdi / syrup or stuffed with your favorite fruits.