Friday, January 7, 2011




2 cups all-purpose flour, stirred or sifted before measuring
2 teaspoons baking powder
5 tablespoons granulated sugar
1/2 teaspoon salt
2 large eggs
1 1/2 to 1 3/4 cups milk
2 tablespoons melted butter


Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Recipe for pancakes serves 4.

My note: Make sure that the batter is consistent like that of dosa batter. Not too runny and not too thick to pour. Also if there are a few lumps in the batter, its alright. I melted the butter by adding some thick butter from the fridge into a stainless steep cup, and holding it above the stove flame with the help of a stainless steel deep frying spoon. Some small improvisations to make melted butter in a kitchen without a microwave oven :)
Also I find its better to pur the liquids into the flour mixture than the other way round because this avoids too much lump formation in the batter. And this is the traditional way of making these pancakes. Enjoy!