Pancakes
Pancakes made in a variety of ways to make it healthy by adding oats, buckwheat, wheat flour, fruits, etc. Adding as much Fiber will keep u full for longer without need to consume many calories. A pancake loaded with fiber and fruits is a best breakfast. There’s lots of things you can do to make these your own. So go experiment and add what you love. Blueberries contain anthocyanins, which may lower your risk for stroke, heart disease and cancer, and bananas are good sources of potassium.
Ingredients
- 1 cup All purpose Flour
- 1/2 cup Oats powdered
- 1tbsp Sugar (optional)
- 2 pinch Baking Powder
- 1 pinch Salt (to balance the sugar and enhance the flavor in the pancake).
- 1 tbsp Melted Butter
- One Egg
- 3 Bananas
- Few drops of Vanilla Extract Milk
Making
Mix flour, oats, sugar, baking powder and salt in a medium bowl. Whisk milk, egg, melted butter and the vanilla extract until combined and fluffy. Pour in the wet mixture into the dry mixture with continuous folding in with the fork, in portions to avoid lumps. Little bits of tiny lumps if remains will be fine, but over mixing is the common mistake. Baking powder and egg is added to make pancake fluffy. Over-mixing pancake batter will make it heavy and flat. Heat a non stick pan over medium heat. Lightly brush the pan with melted butter. Use a deep spoon to pour batter onto pan. Gently spread the batter by moving around the pan. When the bubbles start to appear, lower the heat and quickly layer the bananas on top. Cover the pan with a lid for few seconds. When edges look dry lift the pancake with spatula and sprinkle some sugar on the pan directly and carefully flip the pancake back to the pan. Therefore the banana base will be on the sugar. Add a small dollop of butter on the pan. Once the sugar is caramelised means the pancake will be cooked from the bottom. Taking off the pancake with the spatula will be tricky, hence I have used a serving plate. Place the plate on top of the pancake and reverse the pan holding it tight.
Mix flour, oats, sugar, baking powder and salt in a medium bowl. Whisk milk, egg, melted butter and the vanilla extract until combined and fluffy. Pour in the wet mixture into the dry mixture with continuous folding in with the fork, in portions to avoid lumps. Little bits of tiny lumps if remains will be fine, but over mixing is the common mistake. Baking powder and egg is added to make pancake fluffy. Over-mixing pancake batter will make it heavy and flat. Heat a non stick pan over medium heat. Lightly brush the pan with melted butter. Use a deep spoon to pour batter onto pan. Gently spread the batter by moving around the pan. When the bubbles start to appear, lower the heat and quickly layer the bananas on top. Cover the pan with a lid for few seconds. When edges look dry lift the pancake with spatula and sprinkle some sugar on the pan directly and carefully flip the pancake back to the pan. Therefore the banana base will be on the sugar. Add a small dollop of butter on the pan. Once the sugar is caramelised means the pancake will be cooked from the bottom. Taking off the pancake with the spatula will be tricky, hence I have used a serving plate. Place the plate on top of the pancake and reverse the pan holding it tight.
For the orange syrup
Ingredients
- 2 glass Orange Juice
- 2 tbsp Sugar (if required)
- 1 tbsp Corn starch
Making
In a sauce pan pour in the orange juice allow it to boil and reduce to almost half 3/4 portion. Add in corn starch powder and continuously keep stirring until it is fully dissolved. Wait for the juice to thicken. Sieve the juice to remove any lumps and you are ready with the syrup.
Serve the Pancakes with warm orange syrup, handful of berries and dusted sugar.
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