Whole Wheat Banana Yogurt Pancake

About Whole Wheat Banana Yogurt Pancake

Ingredients

• Whole wheat flour 1½  cups
• Baking powder 2 tsps
• Sugar 3 tbsps
• Salt ½ tsp
• Yogurt ½ cup
• Milk ¾ cup
• Vanilla essence 1 tsp
• Eggs 2
• Butter or oil to cook
• To decorate
• Ripe bananas, peeled and sliced diagonally 2 to 3
• Strawberries 3 to 4
• Honey 2 tbsps
• Whipped cream 2 tbsps

How to Make Whole Wheat Banana Yogurt Pancake (Stepwise Photos)

Method

1. Take whole wheat flour, sugar, baking powder and salt in a mixing bowl and mix well.
2. Take yogurt, milk, eggs and vanilla essence in another bowl and whisk well. Add this mixture into the whole wheat flour mixture and whisk well to a smooth batter.
3. Heat butter or oil in a non-stick pan on medium heat. Put a ladle full of batter in the pan and spread into a round thick pancake and cook.
4. When the underside turns a light golden, flip the pancake and cook till the other side is similarly done. Cook more pancakes in the same way till all the batter is used up.
5. Transfer the pancakes on a serving plates and decorate each using banana slices as smiley, halved strawberries as eyes and some whipped cream as nose. Drizzle some honey and serve immediately.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichan

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps