We don’t have pancakes very often, the main reason being that we don’t care much for sickeningly sweet breakfasts. In fact, I think we’ve only had pancakes twice in the last 5 years. But the other day I came across this interesting recipe on Stefanie’s fabulous blog which made me want to try making some immediately. And that’s how I came to make my very first pancake from scratch following her simple recipe.
For the batter
1 cup all-purpose flour
2tsp baking powder
1/3 rd cup shredded sweetened coconut
½ tsp cardamom
1 tsp red chilli flakes
A pinch of nutmeg
½ tsp salt
1 cup milk
¼ cup coconut milk
1 banana, mashed well
Oil/ Butter- to grease the skillet
For the topping
In a large bowl stir together the flour, baking powder, coconut flakes, cardamom, chilli flakes, nutmeg and salt.
In another bowl, blend the milk, coconut milk and mashed banana.
Add this to the flour mixture and whisk well.
Grease a hot skillet with oil/butter, pour a ladleful of the pancake batter . Tilt and move the the skillet around a bit so that the batter spreads out a little.
Cook on medium heat for 45-60 seconds until golden brown. Flip the pancake and cook the other side similarly. Repeat with the remainder of the batter.
Drizzle some honey on the top of the pancakes and sprinkle a few chopped walnuts.
This recipe makes 8 small pancakes.
These pancakes were moist and delicious with just a hint of sweetness. So much better than the syrup-laden cloyingly sweet ones! We loved it.