Fluffy Pancakes are hard to resist if you are like a breakfast that’s sweet. They are easy to make with all the ingredients available (often) in your kitchen.
British or English recipes of pancakes do not use Baking Soda and are flat (also known as crepes). This is an American recipe of Fluffy Pancakes for breakfast.
I make them of this thickness (see the pic). It can be thicker too.
All purpose flour/Maida – 2 cups
Milk – 1.5 cups
Eggs – 2
Sugar – 4 to 5 tbsp
Baking Soda – 2 tsp
Cinnamon Powder – 1 tsp (optional)
How I prepare:
- Break the eggs into a bowl and beat them.
- Add milk and sugar and beat lightly.
- Add Maida, baking soda, cinnamon powder, mix well.
- Let it rest for half an hour. You will see tiny bubbles formed by the addition of baking soda.
- The consistency should be thicker than a dosa batter. Add more milk to make a thick batter thin, add more maida to make a thin batter thick.
- Heat a Tawa/skillet. When it’s hot, pour a spoonful of batter. Do not spread in circles like we do for Dosa. Just pour and lightly touch around (for a tawa that’s not non-stick, spread oil or butter before pouring the batter).
- The batter will start bubbling slightly in a minute or so, and then you know it’s time to flip it over.
- Let it brown evenly on the other side too.
- Continue the process for the remaining batter.
- Serve hot with honey or fruit jam.
Pancakes are authentically served with Maple syrup. They can also be served with fruits – Bluberries, Strawberries and Whipped Cream, Nutella and whatever sweet and tempting! When I made pancakes for the first time, I bought Maple Syrup. Not sure if it beats Honey in taste! To spike up the flavour, you may add a tsp of vanilla essence to the batter and it will only taste better!