I was searching for an eggless pancake recipe and I landed straight on @rakskitchen.net
I have been Following her since a long time and her recipes are simply great.
Although I didn’t follow the exact recipe
I made few alternations based on what I had in my pantry.
Also, I would like to mention, this is my first time making a pancake, they weren’t fluffy because I made them little thin. Adding little extra batter to your pan can achieve that fluffy texture to your pancakes.
This recipe yields 5 bite sizes pancakes.
Ingredients
- 1/ 1/2 cup whole wheat flour
- 1 1/2 cup milk
- 1/2 cup blueberries
- 1 tablespoon jaggery
- 1/2 tablespoon baking powder
- 1 tablespoon melted butter
- 1/2 teaspoon cinnamon powder
- Pinch of salt
- Honey and butter for topping
How to make the recipe
- In a bowl sieve all dry ingredients
- Add milk and whisk well. There shouldn’t be any lumps
- Then add melted butter and mix until the batter is smooth
- Now add blueberries and gently fold in
- Let the batter rest for five to ten minutes
- Heat a pan on medium heat
- Grease it with butter
- Use ladle scoop to divide the batter into the pan
- Wait until the batter starts to bubble up, then flip over and cook both sides until golden brown
Serve it hot with drizzle of butter and honey
