These whole wheat pancake are fluffy, light and soft. These best pancakes are made with whole wheat flour and without eggs.
Course: Breakfast, Snacks
Cuisine: American, World
Difficulty Level: Easy
Author: Dassana Amit
1 cup levelled whole wheat flour
1 pinch salt
1 teaspoon levelled baking powder
¼teaspoon cinnamon powder
3 teaspoons sugar
1.5 cups milkor add as required
1 tablespoon unsalted butteror oil
2tablespoonsunsalted butter or oil, add as required, for cooking pancakes
mixing dry ingredients
In a mixing bowl first take 1 cup whole wheat flour. If the wheat flour is ground in a mill, then do sieve the flour once or twice before using.
Add 1 pinch salt. Skip adding salt if using salted butter.
Add 3 teaspoons sugar. You can even add 1 to 2 teaspoons sugar or skip it entirely.
Add 1 teaspoon baking powder and ¼ teaspoon cinnamon powder.
With a wired whisk mix all the dry ingredients very well. Keep aside.
mixing wet ingredients
Take 1.5 cups milk in a sauce pan. Keep the pan on a low to medium-low flame and begin to heat milk. You can also use almond milk or soy milk.
When the milk is becoming hot do stir occasionally. Do not boil the milk but let it just become hot. You should see some steam coming from the milk.
When the milk becomes hot, add 1 tablespoon unsalted butter. You can also use oil instead of butter. Use a neutral flavored oil.
Mix the butter in the hot milk very well.
making whole wheat pancake batter
Then add this mixture to the dry ingredients in the bowl. with a wired whisk mix very well.
Break lumps with whisk and make a smooth batter. A few tiny lumps are fine in the batter.
The pancake batter is of a pourable consistency and not thick. If the batter looks thick, then you can add ¼ to ⅓ cup more of hot milk. Depending on quality of whole wheat flour more milk can be added.
Keep the pancake batter aside.
making whole wheat pancakes
Then heat a heavy tawa/griddle or pan. Spread ½ to 1 teaspoon unsalted butter or oil on the tawa.
With a ladle gently pour the batter. Do not spread the batter with the ladle. The batter spreads on its own. You can even use a ¼ to ⅓ measuring cup to pour the pancake batter.
On a medium-low flame cook the pancake.
Cook it till you see bubbles forming on the surface.
When the base becomes crisp and golden, gently turn over pancake.
Cook the second side also till golden. Then remove and serve.
You can even stack these pancakes in a casserole or roti basket and then serve warm. Make all eggless pancakes this way.
Serve these fluffy whole wheat pancakes with fresh fruits or jam or whipped cream or maple syrup or honey or chocolate syrup.
Recipe can be easily halved or doubled or tripled.