What represents Sunday morning better than pancakes? Well, beside banana cakes. Pancakes are easy to make and modify. From one basic recipe you could create many variations by changing some ingredients. And I am not yet talking about the toppings. So many possibilities!
At home we usually eat pancakes plainly without toppings. So I experiment with the batter. Like adding sliced banana or chocolate-chips into the batter. Sometimes I substitute some of the flour with whole meal for making whole wheat pancakes, or with polenta to add a bit crunchy sensation on the texture. You could even make gluten free pancakes using mocaf (modified cassava flour) instead of regular flour. Mocaf pancakes have a nice chewy texture.
Chocolate Mocaf Pancakes
Pancakes - Basic Recipe
1 cup flour
1 tsp baking powder
1 tbsp sugar
1/2 tsp salt
150 - 200 ml milk (more milk will result in softer but thinner pancakes)
30-40 ml oil or melted butter
a little oil or butter for pan
Mix all dry ingredients in medium bowl. Set aside.
In small bowl lightly beat the egg. Add milk. Add oil or melted butter. Whisk until combine.
Pour the egg mixture gradually into flour mix. Stir until smooth.
Heat a frying pan, brush lightly with oil or butter. You need to do this only once on the start.
Pour a ladle of batter to the pan, wait until small bubbles appear on the surface then flip the pancake. Cook until golden brown on both side.
Transfer to a plate. You don't need to brush the pan with oil/butter anymore. Continue with the rest of batter.
You could omit the sugar and add honey instead. Mix into the egg mixture.
If you're not sure about the amount of milk to add, always start with 150 ml. You could easily add it later if necessary.
The recipe above is enough to feed two adults plus one toddler. You could easily double it as needed.
For Toddler: Mini Pancakes With Fresh Fruit Aside