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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
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Ingredients Method Notes

Ingredients
  

  • 1/3 cup cornmeal Maize or meal (makke ka aata)
  • 1/2 cup whole wheat flour (aata)
  • 1 1/2 cups buttermilk
  • 1/2 tsp cinnamon powder
  • 1/2 tsp baking soda
  • Pinch salt of
  • 3 tbsps sugar or sugar substitute
  • Honey maple syrup jam , or thinned out of choice

Method
 

  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

Notes

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