Pancakes: A Sunday Ritual

Home-made Pancake Recipe:

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Ingredients:

Maida/All purpose flour – 2 cups

Baking powder – 2 ½ tsp

Sugar – 3 tbsp

Salt – ½ tsp

Egg – 1

Milk – 2 cups

Butter – 2 tbsp

Procedure:

  1. Sift Maida and baking powder together using a sieve to ensure that it is evenly mixed.
  2. In a large mixing bowl, beat one egg along with sugar and salt.
  3. Add melted butter and milk and mix it well till all ingredients are combined well.
  4. Take the maida and baking powder mixture and add it to the mixing bowl.
  5. Beat the mixture gently using a whisk to form a thick batter. (Do not use an electric beater as it gives the batter a gluey consistency. The batter should be gently hand mixed and can have a few lumps which is fine)
  6. On a skillet or non-stick tava, add a ladle full of batter and make round pancakes, 4-5 inches in circumference.

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  1. Flip it when you see small air bubbles popping up on the surface. Wait for a couple of minutes and take it off the skillet.
  2. The pancakes must be golden brown in colour.
  3. Continue to make pancakes using rest of the batter.
  4. Stack the pancakes and serve it with a dollop of butter and maple syrup.

 

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For Syrup:

Ingredients:

Brown sugar – 1 cup

Regular sugar – 1 cup

Water – 1 cup

Maple flavour – 1 tsp (You can substitute this with any flavour you prefer)

Procedure:

Combine all the above ingredients in a saucepan and bring it to boil. Reduce the flame and simmer till it starts thickening. Remove from the stove and cool it. Serve it with pancakes.

Note: Do not over-heat till it reaches a sticky syrupy consistency as it might become too thick and starts solidifying into toffee while cooling.

For topping:

You can use apples, blue berries, strawberries, mangoes, bananas or any other seasonal fruit of your choice for toppings.

But our family favourite is apple. So here’s how you prepare the apple topping…

Ingredients:

Apples (Cored, de-seeded and sliced) – 2

Powdered Cinnamon – 1 tsp

Brown sugar – 3 tbsp

Butter – 2 tsp

  • Add butter in a saucepan and add apples when the butter starts to sizzle.
  • Add powdered cinnamon and mix it gently in.
  • Sprinkle brown sugar on top and fold it in gently.
  • Switch off the stove immediately. Don’t let the brown sugar melt otherwise it will start leaving water and leave a sugary puddle behind.

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  • These apple cinnamon toppings are perfect with pancakes.

 

 

 

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