- Whole wheat pancake
- Custard powder pancake
Mango puree* 1/3 cup All purpose flour 1/2 cup Milk 1/4 cup Baking powder 1/4 tsp Butter 1 tsp Sugar 1 tsp (optional) * I used fresh alphonso mango puree, you can use store bought puree too. In that case do not add sugar.
Method:
Puree the mango, if using fresh mango.
In a wide bowl add all purpose flour.
Add the mango puree, baking powder and butter.
Add milk to this.
Using a whisk blend this well into a lump free batter.
Add 1-2 tblsp of water if needed.
Keep this aside for 10 mins.
Heat a pan and add a ladle full of batter to make a pancake.
Once it is cooked on one side, flip on the other side.
Cook on both sides and take out from the pan.
Repeat this for the rest of the batter.
It yielded 3-4 pancakes for this recipe.
Serve the pancakes hot.
You can add few mango pieces on the top while serving.
If making in bulk remaining batter can be kept inside the refrigerator .
You can use whole wheat flour or millet flour instead of plain flour.
Method with step wise pictures:
- Puree the mango, if using fresh mango.
- In a wide bowl add all purpose flour.
- Add the mango puree, baking powder and butter.
- Add milk to this.
- Using a whisk blend this well into a lump free batter.
- Add 1-2 tblsp of water if needed.
- Keep this aside for 10 mins.
- Heat a pan and add a ladle full of batter to make a pancake.
- Once it is cooked on one side, flip on the other side.
- Cook on both sides and take out from the pan.
- Repeat this for the rest of the batter.
- It yielded 3-4 pancakes for this recipe.
- Serve the pancakes hot.
- You can add few mango pieces on the top while serving.
- If making in bulk remaining batter can be kept inside the refrigerator .
- You can use whole wheat flour or millet flour instead of plain flour.
