- Blend these ingredients whisking by hand, and pour adequate quantity of water to the mixture for a creamy consistency:
3 cups of whole wheat flour
1 cup of semolina
3 bananas – mashed
A pinch of salt
2 or 3 eggs
½ litre milk
Sugar- according to preference of taste
A tiny piece of cinnamon stick (dalchini stick) – finely ground
- Heat a large non-stick skillet, brush the skillet with any mild-flavour vegetable oil, adjust the flame to low heat; pour the batter on the centre of the skillet with the help of a batter spoon, gently move the spoon on the batter in a circular motion to form a medium circle, adjust the flame to high heat; once the batter completely dries up on the top to come out easily on the spatula, flip and cook the pancake to brown on the other side.
Serve these pancakes with shrikhand as dipping sauce.( Shrikhand is an Indian sweet dish made of greek yogurt; variety of shrikhand is available in the market with different flavours such as mango, strawberry, cardamom saffron etc.)
Serving size – Approximately 6
Happy Eating ♥
I love pancakes and so do my grandchildren .I often use milk and butter milk at 50/50 volume. I squeeze lemon juice afterwards on them and a little sugar.
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These pancakes may taste good, but I do disagree with the combination of milk and buttermilk, I think it is better to use only one from the two dairy products for making the pancake batter,