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).
Recipe:
(A) Preparing the batter:
Take about 2 cups of whole-wheat flour in a bowl.
Add 2 to 4 spoons of sugar to suit your palate.
Add 2 spoons of cocoa powder or chocolate spread.
Add a pinch of baking powder.
Take 350 ml of cold milk, and initally add about 250 ml to the bowl and whisk the ingredients nicely.
Now add the remaining milk slowly while whisking to achieve consistency slightly thicker than a dosa batter.
Allow it to rest for 5 minutes.
(B) Making the pancakes:
Heat a non-stick pan.
Reduce the heat to minimum 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.
Increase 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.