Ragi Egg Nut Pancakes

1In a large mixing bowl, combine the ragi flour (1 cup), all-purpose flour (½ cup), baking powder (1 teaspoon), sugar (2 tablespoons), and salt (¼ teaspoon). Mix well to ensure even distribution of the dry ingredients.

2In another bowl, whisk the eggs (2 large) until they are frothy. Add the milk (½ cup) and vanilla extract (½ teaspoon) to the eggs (2 large) and mix until well combined.

3Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

4Fold in the chopped mixed nuts (½ cup) into the batter, ensuring they are evenly distributed.

5Heat a non-stick skillet or griddle over medium heat and add a little butter or oil to coat the surface.

6Once the skillet is hot, pour a ladleful of batter onto the skillet for each pancake. Cook for about 2-3 minutes or until bubbles form on the surface and the edges look set.

7Flip the pancakes and cook for another 2-3 minutes on the other side until golden brown and cooked through.

8Remove the pancakes from the skillet and keep them warm. Repeat the process with the remaining batter, adding more butter or oil as needed.

9Serve the Ragi Egg Nut Pancakes warm, drizzled with honey or maple syrup if desired.