Breakfast is by far the most popular meal of the day. The majority of individuals stick to the basics: bread with peanut butter, fruit, and yoghurt. However, if you have more time or are going out to dine, you can opt for the quick, healthy, and delectable pancakes. When you make pancakes from home, you may include a variety of healthful ingredients. To begin, you can use whole grains, such as whole-wheat flour, to offer heart-healthy filling fibre. You can also top them with extra-healthy toppings like fruit for added vitamins and fiber- and protein-rich almonds to make a nutritious breakfast that will keep you satisfied all morning.
Most individuals are hesitant to walk into the kitchen and prepare breakfast for themselves because it involves a lot of headache for a lazy morning mind. Making Pancakes, on the other hand, is a much easier effort for one’s breakfast and a healthy meal to consider for the morning.
Simply follow these easy 8 steps and you’ll have a delicious breakfast to start your day.
- Preheat the oven to 200 degrees Fahrenheit, and prepare a baking sheet or heat proof dish to keep the cooked pancakes warm in the oven. Whisk together flour, sugar, baking powder, and salt in a small basin; put aside.
- Whisk together milk, butter (or oil), and egg in a medium mixing basin. Whisk the dry ingredients into the milk mixture until slightly moistened (do not overmix; a few small lumps are fine).
- Over medium heat, heat a big skillet (nonstick or cast-iron) or griddle. Fold a paper towel in half and soak it in oil; gently rub the skillet with the oiled paper towel.
- 2 to 3 teaspoons batter each pancake, spooned onto a skillet with the back of the spoon to distribute batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook for 1 to 2 minutes, or until the surface of the pancakes has some bubbles and a few have burst. Cook for 1 to 2 minutes more, flipping carefully with a thin spatula until browned on the underside. Transfer to a baking sheet or dish and keep warm in the oven, covered loosely with aluminium foil. Continue with the remaining batter and extra oil. (You’ll get 12 to 15 pancakes out of this.) Serve with chosen toppings while still heated.
- BUTTERMILK: Toss 1/2 teaspoon baking soda into the dry mixture in step 1. Step 2: Substitute low-fat buttermilk for the milk.
7.YOGURT: Toss 1/2 teaspoon baking soda into the dry mixture in step 1. Step 2: Substitute 2/3 cup plain low-fat yoghurt and 1/3 cup milk for the milk.
8.INSTEAD OF ALL-PURPOSE FLOUR, use 1/2 cup whole-wheat flour, 1/4 cup cornmeal, 1/4 cup wheat germ, and 1/2 teaspoon baking soda in step 1. Step 2: Substitute 2/3 cup plain low-fat yoghurt and 1/3 cup milk for the milk.
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