🥞 Pancakes for Breakfast
Light, fluffy and delicious pancakes made with Bansi wheat flour. Since there is no baking powder, whipped egg whites give these pancakes their lovely, airy texture.
Ingredients
3 eggs, separated
1 cup Bansi wheat flour, sifted
â…“ cup powdered sugar
A pinch of salt
½ tsp spice mix powder
2–4 tbsp milk or water, as required
1 tbsp oil
Butter, ghee or oil, for cooking
Method
Separate the egg whites from the yolks.
In a bowl, whisk the egg yolks with the powdered sugar , a tbsp of oil and spice mix until well combined.
Add the sifted Bansi wheat flour to the egg yolk mixture. Gradually add the milk or water and mix to form a smooth, thick batter.
In a separate, clean bowl, beat the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the batter in batches. Do not overmix, as this will help keep the pancakes light and fluffy.
Heat a non-stick pan over very low heat and lightly grease it with butter or oil.
Spoon the batter onto the pan. Cook slowly until bubbles appear on the surface and the edges begin to set.
Carefully flip the pancake and cook until completely done.
Serving Suggestions
Serve warm with honey, maple syrup, fresh fruit or a light dusting of icing sugar.
Tips
Cook the pancakes on a low flame so they cook evenly without browning too quickly.
Since this recipe contains no baking powder, whipping the egg whites until stiff is essential for light and fluffy pancakes.
Fold the egg whites gently and avoid overmixing.
Cook the pancakes slowly for the best texture.
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