This is a healthy and tasty recipe for breakfast or brunch. Traditional pancakes use all-purpose flour or refined wheat flour (Maida). Here, I have used whole-wheat flour (Atta). The banana in the pancakes ensure you are full for at least 3 hours. (For 10 pieces)
Recipe:
(A) Preparing the batter:
Take 2 large or 3 small bananas in a blender.
Add 2 to 4 spoons of sugar to suit your palate.
Take 350 ml of cold milk, and add about 150 ml of this milk to the blender.
Blend the banana and milk to form a thick purée.
Add the remaining milk to the purée and blend it again to make a banana milkshake.
Take about 300g of whole-wheat flour and add it to the banana milkshake while whisking gently.
Once a dosa batter like consistency is achieved, allow it to rest for 5 minutes.
(B) Making the pancakes:
Heat a non-stick pan.
Reduce the heat and add one and half ladle (flat-bottom dosa ladle) of the batter and spread it evenly to form a 1cm thick, nice and round pancake.
Raise the heat to medium and allow it to cook.
If the top part has formed some bubbles and has begun to solidify, shake the pan to see if the pancake has detached from it.
Then toss the pancake or use a turner spatula to flip it.
Reduce the heat to medium-low and allow the other side to cook.
Shake the pan to see if the pancake has detached from it.
Then lower the heat and serve the pancake hot.
