Morning time is the worst at my place. The kid’s school bus comes around 8:15 AM, but we get up from our slumber at 7:40. It’s an active, adrenaline filled half an hour of the day. Me and my son would rush up, run down, drink milk, brush teeth, take bath, eat breakfast and get ready in general. Not in the same order, but you get the meaning. It’s like an emergency room in a hospital, no casualty – but lots and lots of activity. Oddly enough, we have never missed his bus despite getting up so late.
There is no way I can serve anything other than a bowl of cereal at that time. And there is no way the kid would eat anything other than cereal at that time. So we have a mutual understanding about weekday mornings.
But weekend, that’s when I relax and prepare something more elaborate than corn flakes. I ignore the demands for cereal from the protesting kid and serve him whatever the blog demands. And the blog demanded guilt free indulgences this week and so a healthier, multi grain version of pancake was on our breakfast plate this weekend.
Recipe source: The perfect recipe for losing weight
Makes:about 16 pancakes, depending on the size
- 1 cup whole wheat flour ( I used multi grain atta flour)
- 1/2 cup each all-purpose flour, oatmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cup buttermilk
- 1 cup milk
- 2 eggs, beaten
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- Whisk the dry ingredients ( flours, baking powder, baking soda, sugar and salt) in a bowl.
- Add the liquid ingredients and mix well in a separate bowl.
- Combine both and whisk until no lumps remain. You might have to add a little more milk if the batter is too thick or a bit more flour if its too thin.
- Heat a pan and spray oil on it. Add 1/4 cup full of batter and cook until bubbles appear and then burst on top.
- Flip and cook the other side. Take off the pan and repeat until the batter is used up.