Wholewheat (Atta) Pancakes with Homemade Berry Compote

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.

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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.

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But I was worrying needlessly. Once I made them all and stacked ’em up, look! Spot the difference, I dare you :)

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Ingredients

For the pancakes:

  1. Wholewheat flour: 2 cups
  2. Eggs: 1
  3. Buttermilk: 2.5 cups
  4. Unsalted butter, melted: 1/2 cup
  5. Powdered cinnamon: 1/2 tsp
  6. Baking soda: 1/2 tsp

For the compote:

  1. Mixed berries: 1 cup
  2. Water: 1/2 a cup
  3. Sugar, if needed: to taste

Method

For the compote:

  1. In a pan, mix the berries and water (and sugar, if using) and bring to a boil
  2. Simmer on medium heat and mash the berries in the bubbling water
  3. 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.

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For the pancake batter:

  1. Mix the dry ingredients (flour, cinnamon, baking soda) in a bowl and keep aside.
  2. In another bowl, mix your wet ingredients (egg, milk, butter).
  3. 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:

  1. Cover your serving plate with aluminium foil to store the pancakes in, in order to keep them warm while you make the entire batch.
  2. Heat up good quality non stick pan, to medium heat.
  3. 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.
  4. 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.

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To serve:

Layer up your pancakes. Pour the fresh compote and maple syrup on it. Serve with or without fruits. And maybe some cream? :)

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Notes:

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.

Can you see bits of the butter bubbling away on the surface??
Can you see bits of the butter bubbling away on the surface??

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!

A Lazy Girl’s Pancake Recipe

 

I made these!
5 ingredients and 3 steps to this deliciousness on your plate

I am constantly drooling over pancakes and waffle items in breakfast menus, plus shopping at the Sainsburys and Coles of the world kind of spoils you, as you get ready made pancake batter in easy to carry bottles. Instant pleasures – 2 minute pancakes – Pour and cook. Lazy is as lazy finds.

 

pancakegif2
http://www.socialitelife.com

But being married makes you want to cook yumminess at home to show the husband that all that time googling food blogs is totally worth it. I wanted Sunday breakfast to be home-made pancakes yet also wanted minimal effort (input) and minimal mess (output).  I kept reading up on tons of pancake recipes; banana and chocolate, mixed berry madness, cinnamon and oatmeal, cornflour pancakes. Hmmm. It’s a crazy world out there. So I thought let’s go back to the basics. Let’s get the basic pancake recipe right, and the rest can always follow through.

Rather than search for exotic recipes, I searched for the basics. And that’s when I found Michael Ruhlman’s website http://www.ruhlman.com and this amazing tip:

2 parts liquid : 1 part egg : 1/2 part butter : 2 parts flour

Cram this formula up. Learn it until you can repeat it as easily as taking your own name. Trust me, it really works. I had all of these ingredients plus the other essentials (honey, maple syrup and FRUITS). Yes, this was totally happening! 

It just makes it all so simple. Once you understand the mathematics of it, then you can use your desired liquid (milk, buttermilk, yogurt) and adjust desired flour (1 part wholemeal to 1 part all purpose, or 1 part cornmeal to 1 part wholemeal). Add. Adjust. Cook. Let’s all say, THANK YOU Michael :)

Welcome to pancake perfection and exoticism in your very own kitchen!

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So using this tip, I proceeded to conjure up some home-made pancakes to be served cafe style. Read on for the easiest pancake recipe EVER, with 5 ingredients and 3 basic steps, and trust me when I say, it works like a charm.

Exhibit A:

I made these!
I made these!

Ingredients

  1. All purpose flour (maida): 2
  2. Eggs: 1
  3. Milk: 2 cups
  4. Unsalted butter: 1/2 cup
  5. Powdered cinnamon: 1/2 tsp

Method

For the batter,

  1. Mix the dry ingredients (flour, cinnamon) in a bowl and keep aside.
  2. In another bowl, mix your wet ingredients (egg, milk, butter).
  3. 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)

For cooking the pancakes,

  1. Cover your serving plate with aluminium foil to store the pancakes in, in order to keep them warm while you make the entire batch.
  2. Take a non-stick pan, dab a kitchen towel in a bit of oil and wipe the pan’s surface with the same.
  3. 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.
  4. 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.

Serve the pancakes laden with maple syrup and honey, and topped off with your favourite fruits. The possibilities are endless, think strawberries, blueberries, kiwis, bananas, passionfruit, caramelised apples….

I couldn’t make up my mind, so I had a bit of every thing. And some honey.

Exhibit B

Honey and berries to top it all off

And if course, the pancake experience is never complete without the all important maple syrup. Oh, you beauty you!

nom nom nom
nom nom nom

Ruhlman’s tip totally changed my pancake-cooking mindset! Now am completely looking forward to experimenting with it and creating some more pancake-y memories at home.

Hope it helps you too :)