In a bowl, mix one cup of flour with salt. If using salted butter, then skip the salt.
Next, add three teaspoons of sugar.
Next, add one teaspoon of baking powder.
Add ¼ teaspoon cinnamon powder. You can even add ¼ teaspoon vanilla essence or ½ teaspoon vanilla extract.
With a whisk, whisk all of the ingredients together. Set aside.
Heat 1.5 cups of milk in a saucepan.
When milk becomes hot, add one tablespoon of butter. You can even use oil. Mix very well.
Add the butter and milk mixture to the dry ingredients.
With a whisk, whisk very well.
You want the batter to be a pourable texture and not too thick. A few lumps are okay.
Heat a griddle or pan. Place 1 teaspoon of butter or oil on the tawa or pan.
With a ladle, gently pour the batter onto the warm surface.
On medium low flame, cook the pancake. Cook until you see bubbles forming on the surface.
When the base becomes golden, flip the pancake.
Cook the second side until golden. Remove from heat and repeat with rest of the batter.
Serve with jam or whipped cream. You can also drizzle some maple syrup or chocolate on these eggless pancakes.