Since my last post, I've been in Pondicherry, Chennai and then Goa. It was a wonderful last week of 2006 and ushering the new year in Goa was some experience. The hustle bustle and the excitement along with the calmness of the sea is something that must be experienced to be understood.
The past week I've been busy settling down at home (read-dealing with the laundry-I'm sure you are familiar with that one). I wanted to make pancakes for breakfast this Sunday, especially since I had some lovely liquidised Plum-star anise jam left over. But I didn't have eggs on hand and none of us were in a mood to get out of home. I just made up a mix with available ingredients and I must say eggless pancakes taste superb too.
Time taken - Under 20 minutes
Category - Breakfast, Kid-friendly
1/3 cup cornmeal or Maize meal (makke ka aata)
1/2 cup whole wheat flour (aata)
1 1/2 cups buttermilk
1/2 tsp cinnamon powder
1/2 tsp baking soda
Pinch of salt
3 tbsp sugar or sugar substitute
1 tbsp oil
Oil to cook pancakes
Honey, maple syrup or thinned out jam of choice
Mix all the ingredients with a whisk in a large bowl. Check for consistency of batter.
Heat a non stick pan. Smear a thin layer of oil / butter.
Pour ladleful of batter at a time, slowly and don't spread it out. Keeping the flame on medium, flip the pancake and cook till golden.
Serve with honey, maple syrup or thinned out jam and a choice of berries.
Generally pancakes are made with all purpose flour. Using whole wheat flour and cornmeal greatly increases the fibre quotient without compromising on the taste. The baking soda and oil in the batter make up for lack of eggs, the pancakes will turn out tender and spongy, without the eggy smell.