Home made pancakes with natural organic ingredients
- All purpose flour 377 g
- Honey/ Sugar 55 g
- Salt 8 g
- Baking Powder 8 g
- Baking soda 5 g
- Buttermilk / Whole Milk 360 ml
- Butter 150 g
- Vinegar 5 ml
- Vanilla or Almond extract 12 ml
- Eggs 110 g.
Net Weight: 1090 g
Dry ingredients
Take 377 g of all purpose flour, add 4 tbsp honey, 1.5 tsp salt, 1.5 tsp baking powder, a tsp of vinegar and 1 tsp baking soda and whisk to combine all.
Wet ingredients
- Pour 370 ml of buttermilk or whole milk in a container, add to it 160 g of melted butter and 2 egg yolks separated from whites and mix until incorporated. Add in 12 ml of natural vanilla or almond extract.
- Next, combine the prepared wet and dry mixtures and mix lightly until roughly combined; keep a thick consistency and do not over mix.
- Now add the whipped or plain egg whites from earlier 2 eggs and mix to combine.
- Thereafter, let the batter rest for 13 to 21 minutes.
Heat placement
- Set your pan or griddle to a medium heat with a 1 tbsp of unsalted butter (or olive oil), evenly coated. Place a desired portion from the batter into the pan or griddle and top it off with nuts, berries, fruits or chocolate.
- After a few minutes flip the pancake and let it cook on the other side for a minute or two, other side consumes relatively less time to finish.
- Now place cooked pancake on the plate and pour on top some honey or peanut butter, garnished with nuts and desired fruit as per requirement.
Vanilla Butter Cream Frosting:
In a bowl take 225 g of unsalted butter (room temperature) and mix for a couple of minutes, add 190 g of powdered sugar or honey, 1.5 tsp of salt and a tbsp of organic vanilla extract (15 ml) or natural vanilla bean paste and mix again until smooth. Next add 4 tbsp of heavy cream (60 ml) and mix (if a stiff frosting is required skip the cream).
{Desiccated milk (Khoya) and/ or condensed milk covering can also be used if desired)
