Pancake Puffs

Ingredients:

Pancake Mix - 2 cups
Milk - 1 cup
Carrot - 1 large
Ginger - 1/2" piece
Cranberries - 1/2 cup
Salt - 1/4 tsp

Procedure:

• Peel and grate carrot and ginger.
• Mix grated carrot and ginger with rest of the ingredients.




• Place a gunta pongadalu (pancake puff) skillet on medium to medium high heat.
• Put a drop of oil in each of the moulds.



• Pour a spoonful of pancake batter in each of the moulds.



• Cover and cook for about 3 minutes. The batter will puff up into a round ball.



• Turn them over and cook uncovered for about 2 more minutes.

They are ready to be served. Goes well with any chutney or spicy dip.

Tip: The carrot in this recipe can be substituted with any other vegetable of your choice, like zucchini, spinach, cilantro etc. Similarly cranberries can be substituted by raisins.