Tis the season of berries.. tra la la laaaa!
I told you I love spring, right. Reason # 5001 in my I LOVE SPRING list is because this is the season when berries are a-plenty and a-cheap. And we buy them by the bushel. And then forget about them if they are lying around in the back of the fridge. Uh-oh. Mushy berry alert!
Sundays bring with them the most time for me to make a leisurely breakfast, and for both of us to sit together and be lazy and enjoy our way through the meal. Wanting to be healthy yet have an indulgent brekkie, I decided to make us some atta pancakes, wholewheat for y’all, topped with a homemade berry compote.
Remember the secret formula that I shared that all of us pancake lovers should know by heart? Well, i decided to test it with wholewheat flour and see if it still worked its magic. Well, I was using plain old atta, and it needed a bit more liquid actually, so tweaked the recipe by adding half a cup more.
To be honest, while I was cooking them, I was slightly put off by how boring they looked, and I was worried that they wouldn’t look pancake-y enough.
But I was worrying needlessly. Once I made them all and stacked ’em up, look! Spot the difference, I dare you :)
For the pancakes:
- Wholewheat flour: 2 cups
- Eggs: 1
- Buttermilk: 2.5 cups
- Unsalted butter, melted: 1/2 cup
- Powdered cinnamon: 1/2 tsp
- Baking soda: 1/2 tsp
For the compote:
- Mixed berries: 1 cup
- Water: 1/2 a cup
- Sugar, if needed: to taste
For the compote:
- In a pan, mix the berries and water (and sugar, if using) and bring to a boil
- Simmer on medium heat and mash the berries in the bubbling water
- The consistency of the compote can be reduced to as much as you personally prefer; runny, or thick. The former should take about 20 minutes, while the latter should take about 30 minutes or so.
For the pancake batter:
- Mix the dry ingredients (flour, cinnamon, baking soda) in a bowl and keep aside.
- In another bowl, mix your wet ingredients (egg, milk, butter).
- Now add the wet ingredients to the dry ingredients and voila, your pancake batter is ready, quick and easy. (Also, this batter can be stored in the fridge overnight, so you can actually make it a day in advance and quickly churn out pancakes in the morning, although with the extra fibre that wholewheat flour has, you might have to thin out the batter before making the pancakes)
For cooking the pancakes:
- Cover your serving plate with aluminium foil to store the pancakes in, in order to keep them warm while you make the entire batch.
- Heat up good quality non stick pan, to medium heat.
- Once the pan is nicely heated, take a ladle full of the batter, pour into pan, and using the base of the ladle spread out the batter to flatten it. If you want thicker pancakes (like I do), add on another ladle-full, and then spread out the mix in the pan. Otherwise for crispy, thin pancakes one ladle of batter should be enough.
- In about 2-3 minutes, the pancake should be ready to flip over to the other side. Cook both sides to your ideal consistency. If you like well cooked pancakes, keep on for 3-4 minutes each side, while browning both sides. If you don’t want browned pancakes, ensure you cook each side for less than 3 minutes.
Layer up your pancakes. Pour the fresh compote and maple syrup on it. Serve with or without fruits. And maybe some cream? :)
You can put on the compote before you start the pancakes. Saves time and it should be ready by the time you have made the pancakes.
The atta pancakes might have a slightly fibrous taste to them. If you think you might not be a fan of it, try masking it with some vanilla essence, or adding some dried fruits to the batter. I was brave enough and had them,with dollops of honey and compote :)
You don’t need to add butter or oil in the pan to cook the pancakes, as the batter already has butter incorporated in it. That is why the quality of a good non stick pan cannot be stressed enough.
These were an amazing alternative to the weekend fatty indulgence.
If you try them let me know how it works out for you. Waiting to hear from y’all!