Pancakes are thick or thin cake-like cereal food made on a hot griddle. They are mildly sweetened and are hence the favorites of kids. There is no complexity in its preparation; in fact its so easy to make. Usually all purpose flour is used for its preparation, but for a more healthier version I use whole wheat flour. And believe me there is no compromise in either taste or softness...!!!! My husband and son equally love them...
INGREDIENTS
Whole wheat flour (Atta) - 1 Cup
Butter - 4 Tbsp ,melted
Eggs - 3, separated into whites & yolks
Milk - 3/4-1 cup
Baking soda - 1/2 Tbsp
Salt - 1/4 tsp
Sugar - 2-3 Tbsp (according to taste)
Vanilla essence - 1/2 tsp (optional)
METHOD
Mix the flour, baking soda and salt. Beat the egg whites to form stiff white peaks.Do beat the egg whites separately so that the batter will be smooth, soft and fluffy, which enhances the taste. Beat the egg yolks separately with the vanilla essence, if using. Make a well on the flour mixture and pour in the melted butter. Slowly stir in. Now add the egg yolks and stir once. Add the milk 3/4 cup first and start mixing well. Add more milk, little at a time, so as to form a thick smooth batter. Make sure the batter has no lumps. If necessary beat the batter with a hand mixer for 1-2 minutes. When it is well mixed gently fold in the beaten egg white till the whole whites are incorporated into the batter. Do not over mix. Also mix in the sugar.
In a hot nonstick pan pour one ladle of batter, making sure not to spread the batter with the ladle. When small bubbles form on one side flip it. Make sure the heat is in medium low or else the pancake will get burned. Also when you flip the pancakes gently press the center of the pancake to the pan so that the center portion also gets cooked. When both the sides are golden brown remove from the pan. Repeat the process with the remaining batter. This recipe will yield about 14-15 pancakes.
Serve it hot with butter or jam or maple syrup or any spread of your choice along with a cup of coffee or juice.
INGREDIENTS
Whole wheat flour (Atta) - 1 Cup
Butter - 4 Tbsp ,melted
Eggs - 3, separated into whites & yolks
Milk - 3/4-1 cup
Baking soda - 1/2 Tbsp
Salt - 1/4 tsp
Sugar - 2-3 Tbsp (according to taste)
Vanilla essence - 1/2 tsp (optional)
METHOD
Mix the flour, baking soda and salt. Beat the egg whites to form stiff white peaks.Do beat the egg whites separately so that the batter will be smooth, soft and fluffy, which enhances the taste. Beat the egg yolks separately with the vanilla essence, if using. Make a well on the flour mixture and pour in the melted butter. Slowly stir in. Now add the egg yolks and stir once. Add the milk 3/4 cup first and start mixing well. Add more milk, little at a time, so as to form a thick smooth batter. Make sure the batter has no lumps. If necessary beat the batter with a hand mixer for 1-2 minutes. When it is well mixed gently fold in the beaten egg white till the whole whites are incorporated into the batter. Do not over mix. Also mix in the sugar.
In a hot nonstick pan pour one ladle of batter, making sure not to spread the batter with the ladle. When small bubbles form on one side flip it. Make sure the heat is in medium low or else the pancake will get burned. Also when you flip the pancakes gently press the center of the pancake to the pan so that the center portion also gets cooked. When both the sides are golden brown remove from the pan. Repeat the process with the remaining batter. This recipe will yield about 14-15 pancakes.
Serve it hot with butter or jam or maple syrup or any spread of your choice along with a cup of coffee or juice.
No comments :
Post a Comment