Made from the recipe of the creator of WBB, these very quickly became hot favourite at our breakfast table. They are easy to whip up, contain the wholesome goodness of whole wheat flour and the added kick of iron in the form of jiggery and use no eggs…what could be better? Their fluffiness belies the fact that there’s hardly any fat in them….each time I have made and served them, there’s always been exclamations and praise. Most can’t believe they aren’t made from All Purpose flour….so the next time you want something fast and fabulous, try these whole wheat flour pancakes. They will not disappoint. That’s a promise.
Whole Wheat flour pancakes (serves 2) – here’s nandita’s version
1 c whole wheat flour (I used Ashirwad atta)
1-2 T jaggery/or brown sugar (i prefer it less sweet)
¼ t freshly powdered cinnamon
¼ t soda bi-carb
1 cup buttermilk
In a bowl, combine all the ingredients except the buttermilk and mix well with a fork or a whisk. Make a well in the centre and add the buttermilk. Mix again till there are no lumps and the batter for the pancakes comes together. It should be thick but pourable. Let it rest for 10 minutes.
Heat a skillet. Pour a ladle full of batter in the middle and drizzle a few drops of oil on the sides of the pancake. Do not spread the batter, it will spread itself naturally. Cook for half a minute, or till bubbles appear and burst on the surface, and the edges of the pancake begins to brown. Flip over and cook on the other side for another 15-20 seconds. Stack 4-5 of these on a plate, drizzle with honey or thinned out fruit preserve and butter if you are feeling particularly indulgent. Dig in.
this is off to Aparna’s Diverse Kitchen that’s playing guest host to WBB this month….the theme is Grains in my Breakfast