You could say, this began as a tussle between an aunt called Jemima and a mom over the pancake recipe!
For times immemorial, Aunt Jemima has been her constant companion. She has travelled with her in her suitcases to distant, faraway places! Jemima’s pancake mixes have been my daughter’s lifeline for brunch on weekends. So far so good. But then I wanted to give Aunt Jemima a jolt and wanted my daughter to try out my recipe and hoped Aunt Jemima’s pancakes will be a thing of the past.
They may not beat the I-Hop pancakes, but mind you, they are good, smothered in maple syrup! So hop on!
1/2 cup AP Flour
1/4 cup whole wheat flour
1 ½ Tbsp granulated sugar
½ tsp baking soda
½ tsp baking powder
½ tsp cinnamon
1 tsp vanilla
1 cup yogurt
1 tbsp butter, melted
2 tsp oil
Put the flour, sugar, butter, baking soda, baking powder, cinnamon and a pinch of salt into a bowl and whisk.
In another bowl, whisk yogurt, egg and oil.
Combine the dry and wet ingredients. Add vanilla.
If batter thickens, add a little milk.
Set a frying pan over a medium heat and place a tsp of butter.
When hot and sizzling, pour ¼ cup of the batter. It will spread gradually on its own.
Bubbles will appear on top as the pancake cooks – flip it at this stage with a metal spatula and cook for further 1 minute.
Slide the pancake out of the pan and either serve immediately or stack on a plate with baking parchment in between.
Serve with icing sugar, banana, maple syrup and berries.
Makes 6 pancakes.
Variation: Add chocolate chip, orange or lemon zest to the batter.
For blueberry pancakes, stir in blueberries into batter just before making.