In the quest of giving a good breakfast to the far too developed taste buds of my little girl I am always trying out something for her breakfast which is healthy as well. We are not good with breakfasts coz there is very little that she likes, or should I say satisfies her in terms of tastes and then it should satisfy me as well in terms of health. These pancakes that I have been making for her for a long long time does that for both of us, and therefore is my 5 days a week breakfast for her. They come out really well as you will see, and give satisfaction of atta (wholewheat flour) instead of maida (all purpose flour) for an Indian mother which sometimes even equates to a standard Indian breakfast of paratha.
So without further ado, heres the recipe
Makes about 4 – 5 pancakes depending upon the size
Prep – 2 minutes
Resting time- 15 minutes
Cooking – 2 minutes per pancakes
1 cup whole wheat flour
1 tspn butter at room temperature for batter
Butter as per requirement for cooking
1/2 tspn salt
1 tspn sugar (you could increase it to a tbspn)
1/2 tspn baking powder
1/4 tspn baking soda
1/2 cup plain yoghurt
1/2 cup milk
In a bowl add the flour, baking soda, powder, salt and sugar and mix well
Add the butter and mix in
Pour the yoghurt and mix gently
Pour the milk little by little just enough to make it into a batter of pouring consistently
What you need to know is dont overbeat the batter, if there are a few lumps let them be.
Let this rest for 10-15 minutes
In a pan add a tspn of butter (blv me nothing else will do), but I do make mine at times without any oil or butter on a non stick pan, and just crib about the lack of taste.
Ok after the butter is spread evenly on the pan add the batter and spread it gently dont try to make it very think or very round, just a simple spreading of the batter using the back of a spoon. Use a lid and cover and cook, you will see the bubbles on the pancake.
One side is browned just spread a little butter on the top of the pancake before flipping it over and you need just a few seconds to let it be golden.
I also make some mini pancakes for Viha by just dropping spoonfuls of batter all across the pan, and serve it with nutella and a few berries or banana. Believe me shes a happy kid and me a happy mom. I also give it to her for tiffin at times by just cutting the pancake into pcs and the syrup in a small box next to it, and the fruits also seperately. This way its not a sticky mess in school and she gets to pour the syrup herself. You can keep the batter safely in a box in the fridge for 2 – 3 days it wont spoil and the pancakes will still come out fluffy. I usually make just this amount of batter and she just has one at a time or a few small ones the rest of the batter I keep in the fridge.
A lot of people ask me how the pancake will rise without an egg, it does very well and it has got all the goodness of a pancake minus the eggy smell which i hate.
Do try and let me know