Pancakes
Breakfast is my personal favorite and the most important meal of the day. It’s the fuel that keeps you going for
the whole day. A good breakfast makes or breaks your day. The best option is to have wholesome healthy items
for breakfast. Even when you’re in hurry, prefer apples and yogurt over power bars and cereals.
This pancake recipe is simple. You need not more than 20 minutes to prepare the whole dish and you can
tweak the recipe from here and there, add some garnishing or side dish and you`ll have a fancy breakfast for
special occasions.
How to make pancakes
Before we start with the actual recipe, let’s talk about some secrets that will get everyone talking about your
breakfast.
Cooking utensils: A big part of success of any recipe is the utensils used to cook it. And for pancakes, utensils
are extra important.
For mixing, I prefer to use hand blender. Its easy to use and it does not create any mess. You can also use a
simple whisk to blend all the ingredients together but make sure that the ingredients are actually “mixed”
together. Otherwise you’ll be left with pancakes with lumps in it.
For cooking, befriend a nonstick pan and spatula. Hard silicon spatula will work best in this case.
The ones which are extra thin from the top helps in flipping the pancake half way through the cooking process.
Mix that goodness: Take a big mixing bowl and put in all the dry ingredients; your usual flour, baking powder etc.
Once the dry mixture is ready, make a hole in the middle of the bowl and pour in eggs, milk etc. Slowly keep on
adding the dry mixture to the wet ingredients. Make sure there are no lumps in the mixture.
Greasing rules: Don’t give American’s an invading invitation to your pan. Grease it well but there must be no
oil/butter roaming around unsupervised in the pan.
Flipping guideline: Don’t flip pancakes too early or too late. Wait for the bubbles to cover the surface of the
pancake. Once it`s covered, make the flip.
Serve them hot with some sweet goodness on the side. You can never go wrong with maple syrup and butter,
but you can change the topping to literally anything you like.
In the end, just remember, practice maketh a perfect man or in our case, a perfect pancake.
Ingredients and Recipe
Flour – You can use both regular flour and self-rising flour. If you`re going for self-rising flour, make sure
that you skip or at least minimize the amount of baking powder from the recipe. For no/less carb diet, replace
this with any other kind of flour that you prefer. Almond flour is more dense then regular flour so it is
recommended to use a mixture of flours like coconut, almond and husk in place of “flour” in this recipe.
Baking powder – It’s a rule of thumb, for 1 cup of regular flour, 1 spoon of baking powder is required.
Too much of baking powder with leave a salty taste in your recipe. If you prefer to use baking soda instead of
baking powder, again you will need to reduce the amount of baking soda since it is stronger than baking powder.
Sugar – White sugar is recommended for this recipe. However, substituting white sugar with brown or even
with any other kind of sweetener will not raise red flags.
Milk – My preference in milks is full cream cow`s milk. If your diet does not allow you cow`s milk, don’t
deprive yourself from this wonder of life and use lactose free, soya, almond or any other milk that you can use.
Eggs – One large egg is perfect for this recipe. You can also take organic (brown) eggs if you`re accustomed
to their taste.
Butter/Oil – Use unsalted butter for greasing and for putting it in the recipe.
This recipe will serve 2 hungry bellies.
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ReplyDeleteNice work hira keep up the good work
ReplyDelete