This was such a thrill! Have been wanting to make pancakes for a while now, but was lazy to check out the actual recipe and try out something completely new. But this morning I found myself without my staple back-up options of bread or muesli and did not at all feel like making a mix for the rava dosa and wait for it to "oorify" ;). So at last looked up the recipe - I used this one. Tweaked it a bit, and here's what I came up with!
I always have to try to use whole wheat flour wherever I see maida, but was worried about the consistency if I use it completely so decided to try a mix for the first time:
1 cup whole wheat flour
1/2 cup maida
3 1/2 tsp baking powder
1 tsp salt
1tbsp sugar
1 1/4 cups milk (I needed to use about 2 tbsp extra maybe because of using ww flour as I found the dough consistency to be not be spreadable until I added some more milk)
1 egg
3 tbsp olive oil (this is the substitution I'm most thrilled about of course :) - I generally use Leonardo Olive Pomace Oil for most of my cooking so the same for this)
Rest of the stuff as in the linked recipe - though I have never understood why I have to make a "well" :). I just mixed it all together in the usual way. I had to spread it a little with the ladle while putting it on the tava, so maybe even a little more milk will make it spread beautifully into a circle while ladling out.
I served it with honey and also tried it with a jaggery solution that is always ready at our place as we use it as a sugar substitute for some things. Both were super :). Thinking of trying maple syrup next, someone please let me know what a good one is - I've usually seen American Garden or something like that in stores I think.
Aparna, Uma - you're going to regret asking me to write more at this rate ;). I'm having ideas and ideas and ideas it seems! A couple more germinating still ;).
I always have to try to use whole wheat flour wherever I see maida, but was worried about the consistency if I use it completely so decided to try a mix for the first time:
1 cup whole wheat flour
1/2 cup maida
3 1/2 tsp baking powder
1 tsp salt
1tbsp sugar
1 1/4 cups milk (I needed to use about 2 tbsp extra maybe because of using ww flour as I found the dough consistency to be not be spreadable until I added some more milk)
1 egg
3 tbsp olive oil (this is the substitution I'm most thrilled about of course :) - I generally use Leonardo Olive Pomace Oil for most of my cooking so the same for this)
Rest of the stuff as in the linked recipe - though I have never understood why I have to make a "well" :). I just mixed it all together in the usual way. I had to spread it a little with the ladle while putting it on the tava, so maybe even a little more milk will make it spread beautifully into a circle while ladling out.
I served it with honey and also tried it with a jaggery solution that is always ready at our place as we use it as a sugar substitute for some things. Both were super :). Thinking of trying maple syrup next, someone please let me know what a good one is - I've usually seen American Garden or something like that in stores I think.
Aparna, Uma - you're going to regret asking me to write more at this rate ;). I'm having ideas and ideas and ideas it seems! A couple more germinating still ;).
Hey Aparna, thanks for the recipe !! Had to read twice to understand "OOrify"..Silly me :D
ReplyDeleteThanks Swathi, sorry was too lazy to think of the English translation :) some things sound right only in your mother tongue sometimes!
Deletewow..that's seems like a saviour recipe! gonna try it out soon..
ReplyDeleteand nope, am not regretting one wee bit for prodding you if it results in such posts..:-)
Thanks Uma :). This turned out to be one of my ideal breakfast recipes - quick to mix, easy to make and doesn't even need an elaborate side dish :) !
DeleteSo happy that u are writing...we'll let u know if u average more than 3-4 posts a day and inundate our blog readers :))
ReplyDeleteThe jaggery solution is very intriguing. Can u post that recipe too??
Looking fwd to more ideas translating as posts!
Thank you :). Will watch out for the inundation aspect ;).
DeleteJaggery solution - not a recipe as such actually. I hate the dust/dirt that comes mixed with most jaggery (as does everybody I guess :)). So to make it easier to use, I add a little water, boil it (just until completely liquid), filter it and store it. No major proportions to it and all, so it sometimes comes out a bit thick and sometimes a bit watery, but usually keep in the fridge so it thickens a bit anyway. Hubby prefers to use this instead of sugar when eating with curd or with idli/dosas and now pancakes :).
Thanks. sounds good. i'll try this too.
Deleteidea'laam rightu.. saaptu yaar belly rupture aagapogudho!!!
ReplyDeleteWelcome back sollalaam paartha, ippadi oru kindala !! Eaten by all and bellies are also fine thank you ;).
DeleteThe pancakes look great! I love making and eating pancakes. For the syrup, I would recommend sticking with honey and jaggery syrup. I haven't found any real maple syrup available in India. Everything seems to be a small percentage of maple syrup mixed with other more processed sugars. Although if you do find some real maple syrup, would love to hear about it :)
ReplyDeleteThanks Arvind :). I love trying to "whole wheatize" anything :).
DeleteThis is what I was hearing about maple syrup from a couple of others, but never having tried it before I wasn't sure where to begin. The ones I saw seemed a bit expensive to just try out for the sake of it, so it's good to get feedback from someone I know :) - thank you!