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

2 Eggs

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.

To serve:

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.




2 thoughts on “Whole wheat pancakes: quick meals for the time-deficient”

  1. Very nice. I tried some “Pannekoeken” – the Dutch/Belgian Pancakes quite recently and hadnt really eaten them in India. They of course rave about this sugar syrup that they “pour” over these pancakes soaking them in sugar. I preferred them just plain. Who knows – I may try your recipe one of these days. 🙂

    1. must dig up that recipe, bu it probably needs funky ingredients and time. and they probably taste much better too. 🙂

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