A pancake is a flat cake, often thin, and round; prepared from a starch-based batter. This contains eggs, milk and butter; cooked on a hot griddle or frying pan, often in oil or butter. In Britain, pancakes are often unleavened, and resemble a crêpe. In North America, a raising agent is used (typically baking powder). The American pancake is similar to a Scotch pancake or drop scone. Commercially prepared pancake mixes are produced in some countries.
Pancakes can be served at any time with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips, or meat. In America, they are typically considered to be a breakfast food. In Britain and the Commonwealth, they are associated with Shrove Tuesday, commonly known as Pancake Day, when perishable ingredients had to be used up before the fasting period of Lent began.
Here i am making a twist in the generic Pancake recipe by making it more protein rich and healthier for kids; and adults as well. Instead of making it with all purpose flour (Maida) alone; as in the original pancake recipe, i am adding banana (Over Ripe Robusta) and Fiber rich Multigrain Oats in to this. Lets start!!.
- All purpose flour (Maida) 1 Cup
- Multigrain Oats 1 Cup
- Banana 2 Nos. (Over Ripe Robusta)
- Milk (Full Fat) 1/2 Cup
- Egg 1 Nos.
- Sugar 2 Tablespoon
- Butter (Unsalted) 2 Tablespoon (Melted and Cooled)
- Vanila Essence 1 Teaspoon
- Baking Powder 1 Teaspoon
- Salt a Pinch
- Blend Banana, Egg, Butter, Sugar, Milk, Salt, Baking powder and Vanilla Essence.
- Add All purpose flour, Multigrain Oats and Blend again (The consistency of the Batter is same as for Dosa/Idly Batter, add more milk if necessary)
- Heat up your griddle or frying pan over medium flame. Pour or scoop batter over the griddle (approximately 2-3 Tablespoon or 1/4 Cup).
- Cook until some bubbles appear on the top and the under side golden brown; Flip the Pancakes and cook few more minutes.
- Serve with drizzle of Maple Syrup or Honey and Fresh cut Bananas.