Eggless
Pancakes recipe
Prep Time: 10 mins
| Cook time: 15 mins | Makes: 6
Ingredients
All
purpose flour/ plain flour(Maida)
|
1
cup
|
Milk
|
1
cup
|
Brown
or white sugar
|
1
tblsp
|
Salt
|
1/2
tsp
|
Oil
|
1
tblsp
|
Baking
powder
|
1
tblsp
|
Butter
and honey
|
For
topping
|
Method
- Mix flour,baking powder, salt and sugar with the whisk. Add milk along with oil and mix gently. Set aside for 10 minutes.
- After 10 minutes again give it a mix and heat an iron skillet (dosa pan) until it gets hot. Switch off the stove and leave it for 5 minutes. Again switch on the flame and put it in medium flame. Grease with butter and pour one big laddle full of batter carefully. Do not spread.
- Wait until bubbles pop over the pancakes and the colour changes and flip carefully. Cook the other side for a minute and transfer to serving plate.
- Iron skillet (Iron dosa pan) works best to get golden brown colour and even cooking.
- If you want you can cover and cook after flipping, this makes it even more soft and locks the moisture.
- If you heat the pan really hot and make the pancake immediately, the pancakes turn dark brown in colour. That’s why I have heated the pan and switched off for a while to bring the temperature medium. ( I saw this in a video in you tube)
- If the pan is too hot, the pancakes will have edges like flower. that is it wont be a perfect circle. So make sure to keep the heat medium.
- Use a big ladle, so that for all the pancakes, you use only one and so all of them would be on same size.
- You can use whole wheat flour as well, but experiment with the milk volume as it may take more.
- You can add cinnamon or vanilla essence to make it more flavorful.
- You can make this same with non diary milk and make it VEGAN.
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