Last week we synthesized a number of pancake recipes on the web to a simple formula using even proportions (1 to 1 to 1 to 1) of:
- cup whole wheat flour
- tsp baking powder
- cup milk
- Tbsp butter/oil
Add more baking powder for fluffier pancakes (today we used close to a tablespoon). You can also use alternative flours (e.g. millet, atta, all-purpose) for some/all of the wheat flour, or mix in some wheat germ or oatmeal to satisfy the health nuts.
Mix dry ingredients and wet ingredients, then combine and stir. Ladle onto a hot griddle. Flip. Done. Delicious, especially when topped with African bananas, pineapple, or mangoes, and a bit of shredded coconut. Or even better when Lauren mixed some of the bananas and coconut into the batter for the last few pancakes this morning.
This recipe can also be used as a savory base, similar to the ragi waffles we made in Bangalore. On Saturday we mixed onions and coriander into a ragi-based batter that we consumed with marmalade and dahi.