Friday, March 7, 2014

Frank's Fluffy Lemon Cardamon Pancakes (Eggless)



Lemon Cardamon Pancakes

Pancakes are my little friend Frank's favorite things to eat, so I named this recipe after him. He is not the only one; I love pancakes for breakfast lunch or dinner. They are so fluffy, light with a hint of sweetness and they take so little time to make. 

Pancakes usually contain eggs which help add lightness and richness, which usually mean that when I am fasting, I can't make the normal pancakes with eggs. Pancakes without eggs usually are pretty dense. This one though is light and fluffy due to added help from some rising agents. The lemon and cardamon also add a wonderful fruity tartness and spice which makes this even more delicious.

Cuisine:        International
Good for:      Breakfast      
Time:            15 mins
Serves:         2 (makes 4 large pancakes) 
Skill:              Easy
Suitable:       Vegetarian (eggless)
Allergy          Contains wheat, milk

Ingredients
Dry ingredients
1 c               flour
4 tb              sugar
1 tb              baking powder
¼ tsp           baking soda
¼ tsp           cardamon (elichee)
pinch           salt

Wet ingredients 
1¼ c            milk
2 tb              lemon juice
½ tsp           lemon zest
3 tb              oil or melted butter

Procedure 
  1. Mix all dry ingredients in one bowl.
  2. Mix all wet ingredients in a bowl.
  3. Add the dry ingredients into the wet ingredients until moistened. Do not overmix.
  4. Pour a large pot spoon full on a greased tawa or saucepan that is on medium heat.
  5. Let cook on this side till bubbles appear, for about 2-3 minutes. 
  6. Flip and let cook for about a minute on the other side.
  7. Repeat with rest of batter.

 Variation:
  1. Add an egg and omit ¼ cups milk.
  2. Use1tb sugar instead of 4tb for a lower sugar pancake
  3. Use  ¼ c whole wheat and ¾ c flour in place of 1 c flour.

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