Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Pancake Ponganalu with Mango Sauce (Ebleskivers, Danish Pancakes)

Ponganala Pancakes (Ebleskivers)

Pancake ponganalu or Ebleskivers is one of the recipes that I prepared last weekend for JFI-Mango event. By the way, event hosting is a very time consuming thing one can do, I can tell you that. I have more respect for the bloggers who host this type of events month after month. They must really love doing this.

How did you do it Indira? Enquired few future hosts of JFI. The way I did it was gathering all entries in one place, arranging them in neat piles and then did the write-up. Adobe photoshop/picasa(free) helped a lot with image resizing. Instead of following the traditional roundup style filled with adjectives and superlatives, I chose a different, practical approach for my recap. Also in a proper Indian way, I returned the courtesy by thanking all my participants individually. If you ever plan to host or have already committed to host this kind of event, expect to dedicate one full day to do the roundup. Of course, it all depends on the number of responses the event generates; still it takes minimum one day. So, plan ahead my peeps. :)

Few weeks ago, when I posted ponganalu- a unique south Indian breakfast preparation, the post generated interesting comments with links to almost similar type of Danish breakfast preparation called danish pancakes or Ebleskivers. In Danish version, they mix the pancake flour with eggs and milk and prepare the rounds and serve them with fruit jam or sauce. I am a big fan of fluffy pancakes so thought to try this version; also I already have the well-seasoned special type of iron skillet that’s needed to prepare them.

Recipe is simple to follow. Mix pancake flour with milk and I went with mashed ripe banana instead of eggs. Prepare the Danish pancakes, ponganalu style and serve them with homemade or storebought type of mango sauce. Delicious! They were like fluffy round pillows; delicate crust outside and insides are like biting into a warm cloud. You want to float forever in these clouds. I loved and had them dunked in Nirav mango pulp/sauce whereas Vijay went with the classic, the maple syrup. Anyway you prefer they are worth a try.

Pancake Ponganalu (Danish Pancakes) With Mango Sauce
Pancake Ponganalu (Ebleskivers, Danish Pancakes) With Mango Sauce

Recipe:
1 cup of pancake flour (I used Aunt Jemima brand mix)
Peeled and smoothly mashed, half banana
1 to 1½ cups of milk
Ponganala Skillet and
Mango Sauce
Take the flour, milk and mashed banana in a vessel, whisk them thoroughly without any lumps. Consistency of batter must be like condensed milk (store bought), little bit tighter than the batter for regular pancakes. Heat a ‘ponganala‘ skillet and follow the photo-steps outlined here in my previous post about “ponganalu. Serve them hot with mango sauce.

Posted by Indira©Copyrighted in All-Purpose Flour(Maida), Bananas, Mango, Milk (Thursday May 4, 2006 at 12:23 pm- permalink)

The New Home of Mahanandi: www.themahanandi.org

20 comments for Pancake Ponganalu with Mango Sauce (Ebleskivers, Danish Pancakes) »

  1. I have been planning to make these for such a looooong time…now you have given me the push to do it….
    Did not think abt dunking them in mango puree though… sounds YUMMOOOOOO :) :)

    and I have been meaning to send u am email abt hosting and you already answered…

    Comment by santhi — May 4, 2006 @ 12:38 pm

  2. Mango sauce and these danish pancakes combination is really good, Santhi. I loved it, try them.
    Feature a decent ingredient, plan ahead and good luck with hosting the JFI!

    Comment by Indira — May 4, 2006 @ 12:58 pm

  3. Looks delicious Indira!

    Indira replies:
    Thanks CH.
    Curry in a hurry, how cute! Love your blog name. So how fast can you make a curry? :)

    Comment by CurryInAHurry — May 4, 2006 @ 1:07 pm

  4. Indira:

    I have eaten them before where I actually cut it in half, like you would a dinner roll/biscuit, spread some jam and then ate them up. I have also mixed some honey in jam, I know who needs more sugar and dunked it in that and eaten. Either way, I really like them!

    Indira replies:
    We liked them too. They are same as pancakes but prepared in a different shape.
    Honeyed Jam , wow… yum.:)

    Comment by Luv2cook — May 4, 2006 @ 1:36 pm

  5. And thank you for posting the details about the hosting. Lucky for me October 1 is a Sunday, hopefully, I will be able to find enough time that day to write up the event.

    Indira replies:
    I am very excited for you all.
    I know you are going to do much better than me.:)

    Comment by Luv2cook — May 4, 2006 @ 1:37 pm

  6. Hi Indira,
    I never tried ponganalu,Indira.I will try this recipe after getting the skillet.Thanks for the information about hosing an event.
    Vineela

    Indira replies:
    You are welcome, Vineela.

    Comment by vineela krishna — May 4, 2006 @ 2:04 pm

  7. hey indira, the minipancakes looks yummy, i usually prefer them with smtg hot and spicy. My mom will love all your mango recipes. She loves mangoes and her favourite is yogurt rice with ripe mangoes.I have written down all your mango recipes and when i go to india i’ll surely cook all of ‘em for her, she will love it.
    And hey thanx for the chili onion chutney tips. Next time i will surely try it. Last time i made msala dosa i just added dalia powder and the masala. Thank U !!

    Indira replies:
    Hi Priya, my mom is also like that. She loves yogurt rice-mango combination very much, often adds grapes too. Mainly she loves yogurt, buttermilk, instead of coffee etc., she often prepares very watery, thin buttermilk.:)
    I was little bit late to reply your query about masala dosa, wasn’t I? sorry, give it a try next time, Priya. That type of masala dosa is very typical of Nandyala region.
    Thanks.

    Comment by Priya — May 4, 2006 @ 7:20 pm

  8. Hi Indira,

    Great way to use up some of those mangoes! I have a question for you, or perhaps one of your readers, if you don’t mind: is there any particular way to season a brand new tavva from India - I know how to season an iron skillet, just wondering if there’s anything different I should do with this. Found a new grocery near work and couldn’t resist the pan for $6.

    Thanks again for all the mango fun!
    Linda

    Indira replies:
    Hi Linda, 6 dollars, that’s good deal. What kind of tavva did you buy? How big? I’ll check your blog for photo.:)
    First wash with soap water to remove the shopdirt, then apply oil/butter liberally, heat on low for few minutes, wipe off. No special methods are needed, just follow the traditional seasoning technique.
    Thanks Linda.

    Comment by Linda — May 4, 2006 @ 8:36 pm

  9. Indira,
    bhale vunayi pancakes.
    naku ishtamu pancakes, intlo mari yavaru tinnaru..

    Indira replies:
    Maa intilo kuda ante Lakshmi. Naaky ishtamu, kani Vijay antaga tinadu. Eppudo okasari chestaanu, nenu pancakes, leda restaurant ki velli nappudu, order chestaanu.:)

    Comment by lakshmi — May 4, 2006 @ 10:08 pm

  10. Hai indira,

    First of all great to know that your JFI-Mango event was a great success. I must appreciate the passion and pain staking work that goes behind organizing these events and then posting them all. It isnt easy to sit in front of the system the whole day unless you really love doing it. So once congratulations on your debut hosting of the event.

    Shayna

    Indira replies:
    I loved everyminute of it and felt incredibly joyful at the response that I received for JFI-Mango. Its all because of our love for mangoes, I guess.:)
    Thanks very much, Shayna.

    Comment by shayna — May 5, 2006 @ 8:12 am

  11. thank you so much indira!! You linked me under Blog Treats!..thank you!!

    Now I should learn how to make cookies,right?:-)

    Indira replies:
    hey… please don’t mention it. I liked your idea and am already planning to prepare a recipe with my container methi for your project.
    “Learn how to make cookies”… oh boy! :) your garden produce then. :)

    Comment by L.G — May 5, 2006 @ 8:31 am

  12. Indira,
    You charming woman !!! I love and make pancakes, tasted Ebleskivers before, own one well working Unniappam skillet,but never tried this before!!!!! Guess what is going to be our saturday breafast? Although i frequently make fruit pancakes ( berries mainly, occasionally apple and banana), never tried topping with fruit puree. Good idea !!!

    Indira replies:
    Thanks Archana. :)
    Me too, I like pancakes, the only kind I enjoy is pecan pancakes with lots of maple syrup.:) But these danish pancakes were a nice surprise. If you try, let me know how you like them, thanks.

    Comment by Archana — May 5, 2006 @ 11:17 am

  13. Great selection of recipes, love it. Good Job

    Comment by Suja — May 5, 2006 @ 11:40 am

  14. Hi Indira,
    I am new to your site and have tried some of them. Great tasting recipes. Was wondering where did you get the pancake skillet.I want to try this recipe. The ponganalu skillet.

    Indira replies:
    Hi Radha, thanks.
    Try Amazon.com for these pans, try it with the Danish name. You will find cast iron ‘ponganala’ type skillet for sale.

    Comment by radha — May 5, 2006 @ 2:28 pm

  15. Hi Indira,

    I don’t remember the name on the sticker, but it said Calcutta. The tavva was pretty dusty, so I think it was in the shop awhile. :)
    About 8 1/2, 9 inches, I guess…

    Thanks!
    Linda

    Indira replies:
    I’ve just checked your site for the photo. Perfect! Now you can make all types of stuffed parathas, chapatis on it. Looks beautiful Linda, congrats. :)

    Comment by Linda — May 5, 2006 @ 6:41 pm

  16. YUM! I have never made abeskivars but have had them a couple of times and I adore them. I need a pan.

    So. QUESTION - you replaced banana for egg? That was a big surprise. I had not idea that could be done. How did you know that? Does it change the texture. Does that work for other recipes?

    Indira replies:
    Hi Gabriella, I got this tip from cookbooks and also from vegan websites. Smoothly mashed ripe banana acts like egg in cake, pancake, muffin etc. batters. I didn’t see that much difference in texture, the end result was always smooth and crumbly. I’ve a problem with egg yolk smell, so I often replace eggs with bananas.

    Comment by Gabriella True — May 7, 2006 @ 5:48 pm

  17. Hi Indira, thanks for posting this recipe. I’m esp glad to learn that bananas are a good substitute for eggs as I’m planning to make eggless pancakes for my son this morning - and was wondering what to substitute the eggs with! Do check out my blog if you can! Cheers!

    Comment by ruth — May 11, 2006 @ 7:12 pm

  18. Hi , Indira. This is excellent site. Pictures are so beautifull. Keep it up . When i saw few weeks ago banana pepper gravy curry, i did book mark this recipe. Some what i lost this page. I asked in ammas.com. Sai amma told this recipe from this site. I felt very happy for finding the right site again.
    Thanks. I definitely try your recipe today. My boys are always like gravy curries.
    Also can i try pancakes— Sweet pongalalu with plain flour. I don’t have pancake flour
    what to add in plain flour to make pancakes ?
    Thanks.
    Lakshmi.

    Indira replies:
    Hi Lakshmi, thanks for your interest and thanks for taking time to find “Mahanandi” again. And please convey my thanks to Sai Amma.
    If you try banana pepper curry, let me know how you like it, I really like to hear from you again.
    About sweet ponganalu - You could make pancake flour at home. Add 2 eggs and a cup of milk, sugar to taste and a pinch of baking powder to a cup of all purpose flour(maida pindi), mix them all together. Make the batter little bit thick, like thick idly batter. Prepare the ponganalu. In addition to mango sauce, honey, maple syrup or plain jam, they all taste good with these ponganalu.
    Hope this helps.

    Comment by lakshmi — June 8, 2006 @ 8:55 pm

  19. it was tasty and good

    Comment by mythili — June 18, 2006 @ 1:01 am

  20. Tried these out this morning using the Aunt Jemima Mix (the “just add water” pancake mix) and the ponganalu turned out so delicious. The were so light and fluffy. I used a whole banana — next time I may add 1 1/2 as the flavor was very light.

    I served them with amras, which went very well (similar to just plain mango pulp).

    I had trouble in the past using the ponganalu pan, but I saw a helpful video on Utube which showed that the after a minute, the ponganalu should be tipped on their sides (not completely over) so the uncooked batter can spread to the bottom and keep cooking. After another minute or so, the ponganalu can be completely flipped over. Hopefully this tip will help other first-timers like me. It made the end result much more fluffy and soft than all my previous attempts.

    Thanks for another wonderful recipe. (I also tried the carrot-walnut-banana bread today, which is another winner!)

    Best,
    amanda

    Indira replies:
    Looks like you had a fantabulous weekend filled with fabulous food.:)
    Glad to hear that you had success with these two recipes. Thanks for letting me know, Amanda.

    Comment by amanda — July 1, 2007 @ 4:32 pm

Your Comment

(required)

(required but not published)

RSS feed for comments on this post. TrackBack URI