Wheat Pancakes

Pancakes are our go-to breakfasts on Sundays. It’s usually a 11 a.m. eat. So we can stuff ourselves and laze around in the afternoon, not having to worry about cooking lunch! It’s a super easy, healthy and sort of indulgent dish depending on the topping 🙂

Update: We’ve just tried out an amazing version with beetroot wheat flour!! Just look at the colours here 😍

The flour is from Desi Atta Company. Found it in our local departmental store.

Try it out and give us your comments on our blog here or on our FB page or Instagram!

Yields: 5 pancakes

Ingredients

Wheat flour: 1 cup (Alternatively, substitute with same quantity of beetroot wheat flour)

*The taste doesn’t really change, just a natural colour

Cinnamon powder: 1/2 tsp

Baking powder: 1 tbsp

Milk: 1 cup (slightly warmed)

Neutral oil: 1 tbsp

Honey: 1 tbsp (you can add more depending on how sweet you want it)

Water: 2 tbsp + a little more depending on the consistency of the batter

Butter: 2 tbsp (melt it before adding)

Salt: 1/2 tsp

On cheat days add peanut butter or nuttella to the batter 😜

Method

Thoroughly mix the dry ingredients together. Make sure it is well combined and there are no lumps.

Mix the wet ingredients together, except the butter.

Combine the dry ingredients with the wet ingredients and whisk everything together.

Make sure there are no lumps. The batter should be slightly runny.

Leave aside for 8-10 mins and add the melted butter.

Use a pan or skillet to cook the pancakes.

Take 1/4th cup batter to make 1 pancake. Pour on a hot pan/skillet. Cook till bubbles appear on the top side.

Now flip the pancake and cook for about a minute more.

Take it off the heat.

Serve pancakes topped with honey/maple syrup or a fruit compote or some whipped cream!

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