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
  • 1/3cup cornmeal Maizeor meal (makke ka aata)
  • 1/2cup whole wheat flour(aata)
  • 1 1/2cups buttermilk
  • 1/2tsp cinnamonpowder
  • 1/2tsp baking soda
  • Pinch saltof
  • 3tbsps sugar or sugarsubstitute
  • 1tbsp oil
  • Oil to cook pancakes
  • Honey maple syrup jam, or thinned out of choice
  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
Recipe Notes


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.


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