Except for the chopped cashewnuts, put all other ingredients in a liquidiser and blend to get a pan cake like consistancy. If the batter is too thick add a little more milk. If it is too thin add a little more flour. Pass the batter through a strainer to remove all lumps. Lastly add the chopped cashewnuts and mix. Keep batter aside for half an hour.
Heat a non stick frying pan and add a little butter. Pour spoon fulls of batter in the pan to make small pancakes. Serve warm or cold with honey or ice cream.