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Buttermilk Pancake
These are easy to make soft and fluffy pancakes best suited for breakfast on a busy morning. I have used standard measuring cups here. 1 cup=250 ml.
Course
Breakfast, Main Course
Cuisine
International
Keyword
Buttermilk, pancake, peanut curd, jaggery powder, soft, fluffy, vegan, gluten free
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
7
pancakes
Author
Rama G
Ingredients
1 cup Gluten free flour mix
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
3 to 4 tsp jaggery powder
1 cup peanut buttermilk
made from ¾ cup peanut curd + ¼ cup water
Any flavouring (optional)
Cardamom powder, nutmeg powder, vanilla essence, etc
1 tsp peanut butter / any nut butter for topping
Instructions
Mix together the flour, baking powder, baking soda and salt in a large-sized bowl. Whisk thoroughly.
Bend the curd, water and jaggery powder in a blender. Add the flavouring if you are using.
Add the blended buttermilk slowly to the flour mix and make a medium thick batter.
If you have time, rest it for 10 minutes. But the pancakes do turn out soft if you miss this step too.
Heat a dosa tawa / heavy bottomed skillet.
Once it is hot, reduce the flame and pour ¼ cup batter. Do not spread.
Cook on a medium flame.
Once the top starts bubbling and the bottom turns light brown, gently flip it to cook the other side.
When the underside too turns a light brown, you can remove it.
Repeat with the entire batter.
Serve drizzled with honey (if you are a non-vegan), maple syrup, date syrup or any nut butter
Video
[vc_video link='https://www.youtube.com/watch?v=cgrauMGQCE8&feature=youtu.be']
Notes
Adjust the sweet level as per your preference.
Drizzle some oil around the pancake if your skillet is not heavy bottomed.
Adjust the consistency of the batter by adding more water / flour as the case may be.