Eggless Homemade Pancake

                            

After a while, we went to our favorite local brunch spot "Butterfield pancake house". Whenever we go out for brunch, I usually order a garden fresh omelette or oven roasted vegetable skillet, but my husband likes sweeter stuff and would order pancakes, waffles or french toasts. For the first time I tried pancakes to see why he likes them so much. I'm not a big fan of pancakes for breakfast or brunch as it's sweet but now I think I should change my mind, as it was awesome. It was soft, had a fluffy texture, spongy and was melting in the mouth like an ice cream. I like pancakes when served with fresh butter, whipped cream and a side of seasonal fruits ;-)

Ingredients 

• Maida/All purpose flour - 1cup
• Milk - 1cup
• Brown sugar - 1tbsp 
• Oil - 1tsp
• Salt - 1/2tsp
• Baking powder - 1tbsp 
• Butter - 2tbsp 

Method 

• Add maida, milk, brown sugar, oil and baking powder together in a mixing bowl and then whisk it well without any lumps. Keep it aside undisturbed for 10-15 minutes.
• Heat a griddle until hot in medium flame. Grease with butter and pour the pancake batter. Do not spread.
• Wait until bubbles pop over the pancake. Then flip it carefully over other side and cook for few minutes in medium flame. 
• Once ready transfer hot pancake to the serving plate. 
• Repeat the same process for other pancakes too.
• Serve the pancakes with maple syrup and fruits of your choice. 

Tips

• You can do this pancakes with wheat flour also. 
• You can make this pancakes vegan by adding almond milk.
• If using wheat, milk usage will be more than maida. 
• You can add fruits like strawberry, blueberry to pancakes. 
• You can add cinnamon or vanilla essence to the batter for more flavor.