57 total views
Pancakes have been around forever. There must be more than a million pancake recipes on the internet and here comes someone with yet another one. Gawd. Rolling my eyes at myself. But I still will post these because they might be slightly different from most since they’re eggless and I’ve managed to make them fluffy and tasty.
Two weeks ago I threw together some ingredients for eggless pancakes and they came out really well. That was just me randomly adding ingredients together in what we in India call ‘andaz’ or your own measurement. When it came to getting it down for the post today, where one has to have specific proportions and exact amounts, I got stumped. So after two unsatisfactory batches and usage of copious amounts of flour and other precious ingredients, I managed to get it right.
They say third time lucky. Lucky for me it worked out, but not before spending the entire morning making a complete mess of my dining table with flour everywhere and usurping the kitchen for something quite frivolous. My little daughter the sweetheart tried to help me as much as she could cleaning up my mess after. By lunchtime I was still churning out these pancakes and the family started looking a little green at their appearance after consuming them for breakfast and then having them shoved into their gobs for taste tests all morning. Don’t think this is going to be a breakfast request again very soon! Haha. But you can try them.
Somehow out of all the permutations and combinations of toppings, my family including the kids seem to like the simple lemon and honey combination the most with these vanilla pancakes. The sweet and tang seeps into the pancakes giving them a wonderfully fresh texture and balanced flavour. We love them so I thought I would share the joy.
Ingredients (Makes 8 pancakes)
1½ cup flour (225 gms)
2 heaped tbsp cornflour (20 gms)
1½ tsp baking soda
5 tbsp sugar fine or ground to a powder (80gms)
¼ cup (75 gms) yoghurt
1 cup (250 ml) milk
1 tbsp lime/lemon juice
3 tbsp (25 gms) melted butter
1 tsp vanilla extract
6 tbsp honey
3 tbsp lime/lemon juice
- Topping – Mix the lemon juice and the honey well and set aside.
- Sift the flour and cornflour together into a large mixing bowl, add the baking soda and sugar and set aside.
- In another bowl, mix the yoghurt, milk melted butter, lemon juice and vanilla extract together. Pour the wet batter into the dry batter and mix gently or fold the batter till you get a smooth batter and there are no lumps. Mix gently and not too vigorously as with too much mixing the gluten in the flour will get activated and the pancakes will become tough and chewy and won’t give you the light fluffy outcome you desire.
- Heat a flat bottomed non-stick pan on medium-low (keep it at that same heat level till the end) and scoop the batter with a ladle (kadchi) and pour onto the pan keeping the ladle held in one spot. Don’t move the ladle around. The batter poured will form a circle that way.
- In about two minutes you should see bubbles on the top of the pancake. Flip the pancake over, leave it for another 2 minutes and remove. Do this with all the pancakes and stack the finished ones one on top of the other. That way they remain warm for a while.
- Pour the lemon juice and honey mixture all over the pancakes and enjoy!