Saturday, 19 May 2012

55. eggless pancakes

 fluffy treats in the morning 

 The first time ever I had pancakes was when we went to Florida with my family and friends. IHOP is the place where we gorged on those fluffy buttery delights. The non vegetarians were served pancakes with bacon and sausages. The quantity was humungous. That was probably our 3 days breakfast all in one day! Its amazing how big the portions are in USA. When our pancakes arrived, there was a huge pale yellow ball on top of the pile of pancakes. I thought wow they serve ice cream for breakfast and secondly I thought we had to share the pancakes. Immediately realized that the blob was butter and the pancakes were individual portions. The next time I had pancakes were in London, but those slightly cardboardy tasting ones off the shelf. I never got round to trying out pancakes at home simply because we never got up in time for breakfast and if we did then tikhi puri (check out the recipe for masala puri) always won. It was during my visit to Bangalore that Nami insisted she wanted something yummy for breakfast on a Sunday. Strawberry sauce and chocolate ganache in the fridge, its obvious that tikhi puri would not go well with it. So out came the recipe for eggless pancakes which had been in my recipe book for years.





EGGLESS PANCAKES
Yields 4 medium pancakes

1 cup plain flour
1 tsp sugar
¼ tsp cinnamon powder
2 tsps baking powder
1 cup milk
1 tbsp oil
1 tsp vanilla extract
2 tbsps butter
oil or butter for preparing the pancakes
  1. Sieve flour, cinnamon and baking powder together. Add the sugar and mix well.
  2. Put the oil, milk, vanilla extract and  butter in a bowl and whisk with a hand blender or in a liquidiser.
  3. Pour the liquid into the flour mixture and mix gently. Set the batter aside for 10 minutes. Do not over mix.
  4. Heat a griddle or frying pan. Put the tsp of butter or oil onto the hot pan, and immediately pour a ladleful  of batter onto it. Cook on one side over low heat till it turns brown. Flip the pancake, add a bit of oil or butter again and let it become brown. Make more pancakes in the same way with the remaining batter. Remember the pan has to be hot before you pour the batter onto it.
  5. Serve immediately with the fruit sauce, chocolate sauce, more butter, maple syrup or honey.
Tips :
  • I used ½ cup flour and ½ cup oats. If you are using oats then add a tbsp of  water or milk.
  • Can add about ¼ cup of chopped nuts, dried cranberries, blueberries or other fruits, raisins, chocolate chips etc to the batter.
You may want to check out the following :
guacamole egg sandwich


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Thank you for stopping by. Your comments are valuable to me.

Saturday, 19 May 2012

55. eggless pancakes

 fluffy treats in the morning 

 The first time ever I had pancakes was when we went to Florida with my family and friends. IHOP is the place where we gorged on those fluffy buttery delights. The non vegetarians were served pancakes with bacon and sausages. The quantity was humungous. That was probably our 3 days breakfast all in one day! Its amazing how big the portions are in USA. When our pancakes arrived, there was a huge pale yellow ball on top of the pile of pancakes. I thought wow they serve ice cream for breakfast and secondly I thought we had to share the pancakes. Immediately realized that the blob was butter and the pancakes were individual portions. The next time I had pancakes were in London, but those slightly cardboardy tasting ones off the shelf. I never got round to trying out pancakes at home simply because we never got up in time for breakfast and if we did then tikhi puri (check out the recipe for masala puri) always won. It was during my visit to Bangalore that Nami insisted she wanted something yummy for breakfast on a Sunday. Strawberry sauce and chocolate ganache in the fridge, its obvious that tikhi puri would not go well with it. So out came the recipe for eggless pancakes which had been in my recipe book for years.





EGGLESS PANCAKES
Yields 4 medium pancakes

1 cup plain flour
1 tsp sugar
¼ tsp cinnamon powder
2 tsps baking powder
1 cup milk
1 tbsp oil
1 tsp vanilla extract
2 tbsps butter
oil or butter for preparing the pancakes
  1. Sieve flour, cinnamon and baking powder together. Add the sugar and mix well.
  2. Put the oil, milk, vanilla extract and  butter in a bowl and whisk with a hand blender or in a liquidiser.
  3. Pour the liquid into the flour mixture and mix gently. Set the batter aside for 10 minutes. Do not over mix.
  4. Heat a griddle or frying pan. Put the tsp of butter or oil onto the hot pan, and immediately pour a ladleful  of batter onto it. Cook on one side over low heat till it turns brown. Flip the pancake, add a bit of oil or butter again and let it become brown. Make more pancakes in the same way with the remaining batter. Remember the pan has to be hot before you pour the batter onto it.
  5. Serve immediately with the fruit sauce, chocolate sauce, more butter, maple syrup or honey.
Tips :
  • I used ½ cup flour and ½ cup oats. If you are using oats then add a tbsp of  water or milk.
  • Can add about ¼ cup of chopped nuts, dried cranberries, blueberries or other fruits, raisins, chocolate chips etc to the batter.
You may want to check out the following :
guacamole egg sandwich


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Post a Comment

Thank you for stopping by. Your comments are valuable to me.