Punkakes – South Indian Breakfast Foods


The South Indian cuisine has a lot to offer in the form of Punkakes. They are similar to the popular south Indian fare such as dosa, idli, appam and uttapam, and are made from fermented rice batter or split-skinned urad bean. A variation of Punkakes is the meetha pooda, which is sweet. These are popular breakfast foods in Punjab.

Pannenkoeken

Punkakes are delicious, yeast-yeasted pancakes made with wheat, millet, or buckwheat flour. The batter is left to rise while dilution of milk or boiling water is added. The pancakes are cooked on a hot pan and are light, fluffy, and slightly stretchy. The tanginess of yeast adds flavor to the pancakes. If you are making these pancakes for a special occasion, you might want to consider incorporating more fruit or nuts into the batter.

Pikelets

Pikelets are small pancakes similar to English scones and crumpets. They are baked in a pan, usually a non-stick one, over medium heat. To prepare them, you will need two tablespoons of unsalted butter and one large egg. Then, place a small spoonful of batter on the griddle, spreading it evenly to a diameter of about 3 inches. Cook the pikelets until they start to form bubbles on the surface and they are golden in the center.

Injera

Injera punkakes are a traditional Ethiopian dish, popular in the highlands of the country. The dough is made by fermenting wheat flour or rice flour. Generally, the dough ferments for two to three days before cooking. After the dough has fermented for two days, it can be poured into a pan and heated until tiny holes appear. Injera punkakes can be stacked or covered to speed up the cooking process.

Lahoh

When making lahoh, you must make sure that the batter is golden and that the lahooh is doughy. To make the lahooh, pour the batter in a spiral motion. Make sure that you have lots of tiny holes in the batter. Then pour the batter into a frying pan, ensuring that the batter is well spread out. When cooking the lahooh, make sure to rinse the pan between batches with cold water.

Injera is a sourdough pancake

Injera is an Ethiopian sourdough pancake made with teff. The flour used in injera can vary from 100% teff to a combination of both. If using teff flour, the batter should be thinner than usual. Cooking injera on a skillet makes the dough thin enough for it to rise slightly. After cooking, it should be removed from the pan and allowed to cool before consuming.

Injera is made with buckwheat flour

Injera is a thick, bread-like pancake that is baked with buckwheat flour. To make it, mix buckwheat flour, water, sugar, and salt in a blender. Heat the pan over low heat. Pour 1/4 cup of batter into the skillet. Do not use too much batter, as the finished product will have a bread-like texture. Spread the batter thinly so that the edges don’t stick to one another. Cook in the skillet until bubbles form and the edges pull away from the sides. Do not overcook the injera, as this will affect its ain (bready texture).

Pannenkoeken are pancakes in Iceland and the Netherlands

A pancake is a type of flatbread that is traditionally made with flour, milk, and eggs. Traditionally, buckwheat flour is used up to 50 percent of the batter. Soy milk is another option. These ingredients are beaten together until they reach a thin, liquid consistency. Once the batter is ready, pannenkoeken are poured into a hot skillet and cooked until golden brown on the bottom. When done, the pancakes are served with syrup or powdered sugar.

Pannenkoeken are pancakes in the Netherlands

While pancakes in most other countries are made of wheat flour, Dutch pannenkoek use buckwheat flour, which makes up as much as half the batter. However, many people choose to substitute soy milk for milk. In either case, pannenkoek should be cooked for two to three minutes, or until the top begins to set. Flipping them is done once they reach the desired level of doneness, and they can be served warm or cold with desired toppings.