Whole wheat pancakes: quick meals for the time-deficient
It’s not a super quick meal, because what we often forget is that while something might be quick to make, eating too fast to enjoy it is counterproductive. Want a fast meal like that? grab a samosa or something.
Prep time: 10 minutes
Cooking time: 10 minutes
Eating time: 30 minutes minimum
Whole wheat flour or any atta you can get your hands on – 2 measures
Warm water: 1 measures
Baking soda: 1 tablespoon
Salt: 1/2-3/4 teaspoon
Melted butter: 1 spoon
Milk: 1/4 measure
Sugar: 2 tablespoons
Stuff that you eat this with:
Coffee, honey, powdered cinnamon or chocolate and salted butter.
Add the baking soda to the flour, mix.
Beat the eggs, add the sugar, salt, milk. Beat till it is frothy. Set aside
Add warm water to the flour in a deep vessel and use a big spoon to mix
Once the water is over, add the beaten eggs etc.
Keep mixing, you can use any long handle spoon, an egg beater or one of those things that go round and round. (they use it for making buttermilk also)
Now, add the butter.
The batter is done.
let it stand for about 5 minutes as you heat the skillet (non stick) and make coffee etc.
Pour one dollop of the stuff which should be the consistency of thick cream onto the hot skillet.
If you’ve got it right, it will flatten into a small disk and small holes will appear all over the uncooked surface (from bubbles of air rising so fast you can see it)
Once the pancake is covered in holes, flip it
Wait till the edges start browning and raising off the skillet,
Repeat till the desired number of pancakes is ready. 2 cups of flour should give you around 8- 10 depending on size. I like mine the size of a flattened tennis ball. Or a poori.
Sprinkle some cinnamon or cholo powder on top, add butter liberally, have coffee ready and sit down with some honey (maple syrup is fattening)
Good company is preferred, but not mandatory.