Pancakes are one of the favorite weekend breakfast menus for my kids.I try to include different ingredients and make variation every time I make them. If it is wholewheat with oats in the batter on one Sunday, then fruit puree and wheat flour pancakes go to the dinning table the next Sunday.
Pancakes made using only wholewheat flour comes out to be a bit dense, while refined flour or maida gives the light and fluffy pancakes.
This one has cottage cheese added in the batter.
(makes 20-25 small pancakes)
1 cup of refined flour
1/2 cup of milk
1/4 cup of curd or yogurt
1/4 cup of sugar
3 tsp of fresh cottage cheese (optional)
A pinch of salt
A pinch of cinnamon powder
3 tsp of Oil or Ghee
1/4 tsp Baking powder
- Take a vessel and put the refined flour, salt, baking powder, cinnamon powder, sugar and cottage cheese in it.
- Mix all the ingredients in the vessel thoroughly.
- Pour milk, curd and the ghee in the above dry mix. Dissolve the baking poder in a tsp of milk and add it in the prepared batter.
- Heat a non stick tawa or girdle and pour a laddle of pancake batter on to it.
- Sprinkle a little oil or ghee all around the pancake and fry it till it bubbles at the corner.
- Turn to the other side and do the same.
- Fry the pancakes with extra ghee (clarified butter) when making it for kids.
- The pancake batter can be made and refrigerate for 3-4 days.
- Makes an interesting snack or lunch box option for kids.
- For more healthy option mix half the quantity of wholewheat flour with refined flour and make the pancakes.
Check Recipe bites for healthy options in cooking.