How to make pancakes at the home full recipe

Pancakes had been in the world for ages now. It is an American classic. You must be surprised to know that pancakes are not restricted to a certain part of the world they are cooked and loved all across the world. Well, there’s no point in not liking pancakes. They are delicious, nutritious as well as easier to cook. Anyone could make pancakes easily. Nowadays companies have started selling a master mix of Pancakes so it became a lot easier to cook them without any extra effort. Also if you have kids who will love to eat pancakes you could top them with their favorite syrups and decorate them so well that they won’t resist eating pancakes.

Let’s have a look at the full home recipe for making pancakes:-

Eggless Pancake Recipe

Ingredients:

• 2 cup maida / ordinary flour / refined flour 
• 1 tablespoon of baking powder
• 1/2 teaspoon baking soda
• a sprinkle of salt
• 2 tablespoons butter (melted)
• 1 cup milk
• serving with butter
• honey as a condiment

Recipe:

• To begin, place 2 cups maida in a large mixing bowl. For a healthier alternative, wheat flour/atta can be used.
• 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 tablespoons baking soda, and a sprinkling of salt
• Mix thoroughly, incorporating all of the dry ingredients.
• 2 tablespoons melted butter, 1 cup milk, whisked together
• In addition, add 1/2 cup extra milk to make a smooth, flowing batter.
• Grease a nonstick pan with butter and heat it. Pour a ladleful of pancake batter into the pan. Do not disseminate the word.
• Cook, stirring occasionally, for 2 minutes, or until bubbles emerge on the surface.
• Cook for another 1-2 minutes, or until the pancakes are cooked through.
• Finally, serve the eggless pancakes with a dollop of butter and a drizzle of honey.

Chocolate chip Pancake

Ingredients:

• 1 cup flour (all-purpose)
• a third of a teaspoon of baking powder
• 2 teaspoons of sugar
• a quarter teaspoon of salt
• 3/4 gallon of milk
• 1 Egg (big)
• a quarter cup of chocolate chips
• 2 tablespoons + melted butter or canola oil for greasing
• Garnish with powdered sugar

Recipe:

1. In a mixing basin, combine all-purpose flour, baking powder, sugar, and salt.
2. In a separate dish, whisk together the milk, egg, and melted butter until smooth. Stir in the combined dry ingredients (mixed in the previous step) and thoroughly combine. The prepared mixture will be lumpy, so there’s no need to blend it until it’s completely smooth. If you want thin pancakes, add 1-2 teaspoons additional milk to the mix.
3. Mix in the chocolate chips gradually.
4. On medium heat, heat a greased nonstick frying pan or griddle. 1/4 cup batter should be poured into the pan and gently spread into a round shape.
5. Reduce the heat to low and continue to cook. When bubbles emerge on the top surface and the edges turn golden brown, turn it upside down. It will take about 2 minutes to complete.
6. Cook until golden brown on the opposite side. It should only take a minute.
7. Place it on a serving platter and stack it. As a finishing touch, dust it with powdered sugar. Serve with honey and whipped cream on the side.

Tips to cook Pancakes

• Depending on the size of the pan or griddle, you can make 3-4 pancakes at a time.
• If you don’t want to mix the chocolate chips into the batter, you can put them on top after pouring the batter onto the pan or griddle.
• Make your pancakes instead of using a mix. You’ll avoid any trans fat lurking in the ingredients this way.
• To keep your pancakes nutritious, use less syrup and instead add natural sweetness in the form of fresh fruit. You may sprinkle a tablespoon of syrup across the entire plate without feeling deprived because each pancake is topped with fresh raspberries or bits of fresh peach.
• To add a little fiber to your meal and increase satiety, use whole wheat flour.
• To limit your fat intake, use a quality non-stick pan instead of frying your pancakes in oil or butter.
• Leave out the maple syrup and butter. Add nutrient-dense blueberries, raspberries, or strawberries to your pancakes.

Benefits of Pancakes

• When you eat a plate of pancakes, you’re receiving a lot of carbs. Pancakes are also a wonderful source of energy because carbs are your body’s main fuel source. Whole-wheat pancakes are the superior choice. You’ll still receive plenty of carbs to fuel your busy lifestyle, but the whole-wheat pancakes also provide fiber, which helps to balance your glucose levels and keep you feeling energized afterward.
• Pancakes are a calcium-rich food. Whole wheat pancakes provide 250 milligrams of calcium per serving, which is one-quarter of the daily calcium requirement. Calcium is also useful for muscular and nerve functioning, which aids in blood pressure control.
• Pancakes provide the daily required consumption of phosphorus and calcium, respectively. It makes pancakes a superior choice for increasing bone strength and the body’s ability to produce Cellular components. It provides around 12% of the daily iodine and riboflavin requirements.
• Selenium is abundant in this food. And selenium is one of the body’s important nutrients, which many people now lack. Because of its antioxidant properties, selenium aids thyroid and immune system function.
• Pancakes have a sweet and savory flavor. The sweetness comes from the powdered sugar used in the recipe. Pancakes already contain sugar, but adding maple sugar to them adds much more. Sugar consumption should be kept to less than 10% of total daily calories. To keep the sugar intake minimal, fresh fruits are used to sweeten pancakes rather than syrup. The sodium in pancake batter comes from salt.