For your next pancake breakfast, try this awesome recipe.
By Anita Mokashi
- 1 cup all-purpose flour, (spooned and leveled)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 tablespoons unsalted butter, melted, or vegetable oil
- 1 large egg
- 1 tsp vanilla essence
- 1 tablespoon vegetable oil
- 1 cup sliced bananas and strawberries
- 1 cup maple syrup
- In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg.
- Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Add ½ tsp of butter.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round.
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter.
- Serve warm with maple syrup, strawberry and banana toppings.
- You can also add other assorted toppings, such as butter, confectioners sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
Anita Mokashi is based in California, but born and brought up in Mumbai, India. Her blog Crave Cook Click is mostly about Indian cooking, but occasionally she shares recipes from other cultures and cuisines too. Anita is also the publisher of a popular photography blog.