Pancakes, Pancakes!

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There are 2 memories that spring to mind whenever I think of Pancakes.

The first is a pink and white candy striped pile of coconut and jaggery filled pancakes every  ‘Pancake Tuesday’.

We only ever knew of  Shrove Tuesday  as ‘Pancake Tuesday’.

Traditionally, my Mum made coconut pancakes every Pancake Tuesday and I would run home from school to gorge on the delicious PINK pancakes which somehow seemed much tastier than the white.

The second is Eric Carle’s book ‘Pancakes, Pancakes.’ 

This was one of my kids favorite books when they were growing up, as were all of Eric Carle’s beautiful collage filled  books like the famous ‘Very Hungry Caterpillar.’

Along with Jack we cut and threshed wheat, milled it, milked a cow and waited for the hen to lay an egg.

It was great for my ‘city’ kids to imagine all that went into making a pancake and in our imaginations we made soooo many!

In a bid to recreate my beautiful childhood memories for my kids, I decided that I would make Coconut Pancakes for Pancake Tuesday.

My kids were not impressed.

Me, I was upset.

I had even made the candy striped pile! : (

Well, Pancakes are a regular feature on our breakfast menu and the kids are used to those. In fact they prefer this version of Mama’s pancakes.

So here is a very healthy, nutritious and filling pancake that knocked my candy striped ones off the pedestal.

Wholewheat and Oat Apple Pancakes

Dry Mix

1/2 cup Oats

1/2 cup wholemeal flour

1 tbs brown sugar ( or white if you don’t have any brown)

1/2 tsp salt

1tsp baking powder

1/2 tsp cinnamon powder

 

Mix all the dry ingredients together in a bowl and keep aside.

 

 

 

Wet Mix

1 egg

2/3 cup milk

1/2 tsp vanilla essence

2 tsp vegetable oil

1 apple peeled and grated

1/2 cup walnuts, finely chopped

 

Beat the egg, milk, vanilla essence and oil in a bowl.

 

Pour the wet mix into the dry mix and mix well with a whisk or spatula.

When well mixed, grate the peeled apple into the mix. At this point you may add in the finely chopped walnuts.(optional)

 

 

Cover with a clean tea-towel and let the mixture rest. This will allow the oats to soften. (@ 15 mins minimum should be ok)

Heat up your pan or griddle. You do not need to add any oil or butter if you are using a non-stick pan as there is already some oil in the mix.

Then take a ladle full of the pancake mixture and drop it on the pan. You may need to gently push the batter out as it is fairly thick.

Lower the heat and cook the pancake, flipping over when the top does not look moist anymore.

As this is a thick pancake, make sure that the flame is low.

To test for doneness, touch the pancake. If  your finger leaves a depression,then it needs to cook some more.

 

When done, enjoy with honey, maple syrup or nutella.

 

NOTE: We are not a too much of a banana loving family. If you are you could mash bananas into the mix or maybe even a combination of both banana and apples!

I make double the quantity and store the extra in the fridge for the next day.


Resource guide for Chennai

Oats: Organic oats form Econut or Quaker Oats from Nilgiri’s and any supermarket.

Whole wheat Flour:  Organic Wholewheat flour available in Econut and ReStore.

Vanilla Essence: Bush or Viola are good Indian brands. Nilgiri’s stocks bush.

Maple Syrup: Maple Joe Brand available at Nilgiri’s and Mercado. ( The Pancake syrups available in the market are    just 2 % Maple syrup and the rest just sugar so are avoidable.)

Nutella: Just about every store, I think!!

 

 

 

 

 

 

 

 

 

 

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4 responses »

  1. Lovely blog! I ‘m not a foodie, but I do love cooking for my kiddos…and they love pancakes too. My husband is an intuitive baker and cook, so maybe this one will put mommy at par with papa’s formidable reputation! Thanks 🙂

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