WHOLE WHEAT PANCAKES WITH STRAWBERRY GLAZE
I had this recipe from a cooking website (I don’t remember which one) for quite sometime now though I was a bit skeptical to try pancakes at home. Today I gave it a try and the result was excellent. I tweaked the recipe a little bit by adding cardamom powder to the strawberry glaze and adding jaggery instead of brown sugar (since I did not have brown sugar) to the pancake batter. These pancakes remind of grandma’s ragi adais with jaggery. This is a healthy recipe and a diabetic-friendly recipe since whole wheat is only used here. The only sugar used here is the jaggery. If needed, the jaggery can be omitted and 2 small packets of Splenda can be added here. I have also cut down the sugar in the glaze by adding Splenda instead of sugar for health reasons. Sugar can also be added here. Here goes the recipe:
FOR THE STRAWBERRY GLAZE:
Strawberry (fresh or frozen) 1 cup
1 tablespoon of sugar or 3 small packets of Splenda
1 teaspoon cardamom powder.
Preparation: If fresh strawberries are used, remove the thin stems from the berries. Take a small pan and put the strawberries along with the cardamom powder and sugar or Splenda. Keep the flame low and keep stirring until the strawberries breaks down and becomes into a pulpy consistency. Switch off the stove and keep aside.
FOR THE PANCAKES:
1 cup whole wheat flour
2 teaspoons baking powder
1 Tablespoon jaggery or 2 small packets of Splenda
1/2 teaspoon salt
1 egg
1 cup milk
2 tablespoons low-fat butter
Preparation: Mix the ingredients well. Heat a flat pan and pour onto griddle in pancake sized puddles. Flip the pancake after 20-30 seconds when bubbles start coming along the edges which indicates that one side is cooked. Let the other side cook for another 30 seconds and remove them from the pan. Serve the hot pancakes with butter and strawberry glaze.
I had this recipe from a cooking website (I don’t remember which one) for quite sometime now though I was a bit skeptical to try pancakes at home. Today I gave it a try and the result was excellent. I tweaked the recipe a little bit by adding cardamom powder to the strawberry glaze and adding jaggery instead of brown sugar (since I did not have brown sugar) to the pancake batter. These pancakes remind of grandma’s ragi adais with jaggery. This is a healthy recipe and a diabetic-friendly recipe since whole wheat is only used here. The only sugar used here is the jaggery. If needed, the jaggery can be omitted and 2 small packets of Splenda can be added here. I have also cut down the sugar in the glaze by adding Splenda instead of sugar for health reasons. Sugar can also be added here. Here goes the recipe:
FOR THE STRAWBERRY GLAZE:
Strawberry (fresh or frozen) 1 cup
1 tablespoon of sugar or 3 small packets of Splenda
1 teaspoon cardamom powder.
Preparation: If fresh strawberries are used, remove the thin stems from the berries. Take a small pan and put the strawberries along with the cardamom powder and sugar or Splenda. Keep the flame low and keep stirring until the strawberries breaks down and becomes into a pulpy consistency. Switch off the stove and keep aside.
FOR THE PANCAKES:
1 cup whole wheat flour
2 teaspoons baking powder
1 Tablespoon jaggery or 2 small packets of Splenda
1/2 teaspoon salt
1 egg
1 cup milk
2 tablespoons low-fat butter
Preparation: Mix the ingredients well. Heat a flat pan and pour onto griddle in pancake sized puddles. Flip the pancake after 20-30 seconds when bubbles start coming along the edges which indicates that one side is cooked. Let the other side cook for another 30 seconds and remove them from the pan. Serve the hot pancakes with butter and strawberry glaze.
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