Fluffiest Sweet Potato Pancakes

sweet potato pancakes

Sweet Potato Pancakes Recipe

Sweet potato pancakes are very popular in American food culture, as much as I’ve read and seen. There are only a few ways I’ve had sweet potatoes – either simply boiled or as fritters. I only made these pancakes on a whim without following any recipe, not expecting to like them at all. But they surprised me. Turns out, they’re super delicious. And not to mention, the fluffiest and softest pancakes ever!

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Cheese Pancakes with Poached Egg and Sriracha

Sunday pancakes are the best thing about weekends. But last weekend I made the savoury kind. With cheese. And topped with a poached egg. It looked damn cute and tasted damn good. What’s not to like? Cheese, runny egg and spicy sriracha. With my hot cuppa it was the perfect breakfast. If poaching eggs scare you, welcome to my world. I can’t get it to look like a perfect quenelle. But I do have my little trick that saves the day and gives me a poached egg, slightly disfigured nevertheless.

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Mango Cream Cheese Pancakes

cream cheese

Making the most of mango season, and the fact that it’s Sunday, meant mango for breakfast. I’m certain these pancakes aren’t an innovation. But I didn’t look up the recipe. I tried them on my own and they turned out just as expected. Delicate and decadent. You can taste the cream cheese and the mango in the pancake itself. They’re also very soft and moist, so no need to bathe them in syrup. Top with more mango or any other fruit and you’re good to go.

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Wheat Pancakes with Strawberry Sauce


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.

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Chocolate-chip Peanutbutter Pancakes with Strawberry Preserve Surprise

I was up at 7 AM this morning. Didn’t know what to do, so I got inside the kitchen to get on with breakfast. I made myself an egg white and mushroom scramble, but I thought I’d make a few pancakes for good measure. My jar of peanut butter made eyes at me as soon as I opened my shelf door. I couldn’t disappoint it, hence –
Chocolate chip peanut butter pancakes with strawberry preserve surprise.

Flour – 1 cup
Milk – 3/4 cup
Peanut butter – 1 tbsp
Strawberry reserve/jam – 1/2 tsp for each pancake
Egg – 1
Baking powder – 1 tsp
Salt – a pinch
Chocolate chips – handful
Butter/oil – to grease pan

1. Get the dry ingredients in a bowl together – flour, baking powder and salt.
2. In a coffee mug, put the peanut butter in and slowly add milk to mix it well.
3. Add the egg into the dry mix and begin mixing.
4. Add the milk and peanut butter mixture into the dry mix and egg slowly, using a balloon whisk.
5. Add the chocolate chips and stir once.
6. Grease a nonstick pan with oil/butter. Make sure it isn’t smoking hot else the pancake will burn without cooking through.
7. Now take half a ladle of the batter and add drops/bits of the reserve/jam in the batter, in the center a couple of drops on the sides while still in the ladle.
8. Pour this on to your pan and let it cook on one side – when you see bubbles forming on the top side, flip it over and let it cook for minute on the other side.

Serve hot with honey, maple syrup, chocolate syrup or any other syrup you may want to.

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Half and Half Pancakes with Mango and Honey

Pancakes make for a great breakfast. Of course, they do. Especially when they’re topped with fruits, chocolate sauce, maple syrup and the likes. I’m *trying* to eat *healthy* these days. Sunday is my cheat day. It’s best when you can cheat on your diet, yet not drive yourself up the wall with guilt. This time I tried going half and half – wheat and plain flour. Instead of maple syrup, it was honey. Topped it all with fresh mango.

Here is my old recipe for pancakes. Just go half and half with the flour, or maybe go all wheat, or maybe multigrain. Or maybe just indulge and we’ll all go on a guilt trip later.

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