Breakfast pancakes

Breakfast pancakes

Since my last post, I've been in Pondicherry, Chennai and then Goa. It was a wonderful last week of 2006 and ushering the new year in Goa was some experience. The hustle bustle and the excitement along with the calmness of the sea is something that must be experienced to be understood.

The past week I've been busy settling down at home (read-dealing with the laundry-I'm sure you are familiar with that one). I wanted to make pancakes for breakfast this Sunday, especially since I had some lovely liquidised Plum-star anise jam left over. But I didn't have eggs on hand and none of us were in a mood to get out of home. I just made up a mix with available ingredients and I must say eggless pancakes taste superb too.

Breakfast Pancakes

Time taken - Under 20 minutes

Category - Breakfast, Kid-friendly

Breakfast pancakesSince my last post, I've been in Pondicherry, Chennai and then Goa. It was a wonderful last week of 2006 and ushering the new year in Goa was some experience. The hustle bustle and the excitement along with the calmness of the sea is something that must be experienced to be understood. The past week...

Summary

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    Ingredients

    Cornmeal or Maize meal (makke ka aata)
    1/3 cup
    Whole wheat flour (aata)
    1/2 cup
    Buttermilk
    1 1/2 cups
    Cinnamon powder
    1/2 tsp
    Baking soda
    1/2 tsp
    Salt
    Pinch of
    Sugar or sugar substitute
    3 tbsps
    Oil
    1 tbsp
    Oil to cook pancakes
    Honey, maple syrup or thinned out jam of choice

    Steps

    1. Mix all the ingredients with a whisk in a large bowl
    2. Check for consistency of batter
    3. Heat a non stick pan
    4. Smear a thin layer of oil / butter
    5. Pour ladleful of batter at a time, slowly and don't spread it out
    6. Keeping the flame on medium, flip the pancake and cook till golden
    7. Serve with honey, maple syrup or thinned out jam and a choice of berries

    Note:

    Generally pancakes are made with all purpose flour. Using whole wheat flour and cornmeal greatly increases the fibre quotient without compromising on the taste. The baking soda and oil in the batter make up for lack of eggs, the pancakes will turn out tender and spongy, without the eggy smell.

    Tags

    Breakfast, pancakes, eggless pancakes, diabetic recipes,healthy pancakes

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