It’s Pancake Day today, apparently. On this auspicious (how can pancake day not be?!) occasion, let me present you with wheat pancakes. Just good old atta replacing the evil maida (not to worry, you can have enough of it in your cake). Since it’s winter, there’s enough of strawberries rolling around in the market and in my kitchen. I just blended a box of them with a spoon of sugar. You can skip the sugar and add honey instead so it’s not all tart and no sweet.
Yield: 4 pancakes
1 cup atta (whole wheat powder)
3/4 cup milk
1 large egg
1 tsp baking powder
1 tbsp fine/castor/powdered sugar
1 tsp vanilla
Pinch of salt
Mix dry ingredients (atta, baking powder and salt) together in a mixing bowl.
Mix milk, egg and vanilla together in another bowl.
Add the milk mixture to the dry ingredients and mix till everything is incorporated well. Do not over mix, else pancakes will turn out leathery and tough.
Pour a ladleful of the batter on a hot nonstick pan and let it cook for a min on medium heat or till you see bubbles on the side of the pancake.
Flip it and let the other side cook for 40 seconds to a minute.
Strawberry sauce: Blend a box of strawberries (hulled and diced) with a spoon of sugar or honey.
Serve pancakes with strawberry sauce along with other fruits and honey or maple syrup.