Apple Pancakes – Guest Post from Chitra

Its time for a breakfast recipe, today we have Chitra from Chitra Healthy Kitchen.  Since we both started blogging in almost the same time, Chitra and her space is very familiar to me ever since the beginning. Chitra is a good friend of mine, she always stops by and leave her encouraging words. Chitra’s recipes perfectly fits her blog title. I admire the way she tells the healthy aspects of ingredients in her intro for each post.  Knowing Chitra is a mom I appoached her for toddler friendly recipe and she instantly agreed to give me one. I was happy when I saw pancake recipe from C,  my son loves pancake and I have a new way to give him apple.

Over to Chitra,

When V (Vidya) approached me for ‘toddler recipe’ was over whelmed. I tried to give my best as per possible for guest post. I delayed to share my recipe however V waited patiently and allowed me to take my own time.

V is my blogger friend and been interacting with her since I started my blogging journey. She encouraged me with her feedback for each of my recipe and can’t thank enough for that. Look forward to her support in future too.

Traditionally modern food, name of the blog itself is so attractive. So one can expect all such traditional recipes with all possible twists. I got to know lot many traditional recipes from her home town.

I wish Vidya a great success in every step of her journey personally and professionally.

Thanks V for the oppourtunity. Since kids love apple and chocolate thought of combining them to make this recipe.

Facebook: https://www.facebook.com/DrChDietFood

Pinterest: https://www.pinterest.com/ChitraJagadish/

Apple ring pancakes drizzled with chocolate

About:

For an adorable twist on the usual pancake recipe, whip up these delicious apple ring pancakes. Slice fresh apples — any variety will work.  The taste? Well it’s a bit donut-ty (yes really, try it!), it’s soft and pillowy. They cook just like regular pancakes, and the apples soften slightly, so when you take your first bite, the apple is slightly crisp but oh so warm and juicy. There’s the perfect amount of sweetness.

These were drizzled with chocolate syrup as kids love chocolates and sliced almonds, pistachio. These are also great for a dessert if you wanted to serve them with ice cream.

Preparation time-10 minutes

Cooking time- 5 minutes per batch

Ingredients:

• Apples-4
• Oil- for toasting

For the batter:

• Gram flour/besan-3/4cup
• Corn starch-3-4tbsp
• Any milk of choice-1/2 to 3/4cup (or more as required for the batter)
• yogurt-1/2cup
• Salt-a pinch
• Baking powder-1/4tsp
• Vanilla essence-2tsp
• Honey/maple syrup-2-3tbsp

Topping:

• Cooking chocolate-100gms
• Chopped nuts/sprinkler

Procedure:

For the batter:

• In a large bowl combine besan flour, corn starch, salt, baking powder and set aside.
• In other bowl whisk yogurt, milk, vanilla essence until frothy.
• Now stir in yogurt mixture to the flour mixture until a smooth batter obtained(add extra milk/yogurt if required)

Preparing apples:

• Wash the apples thoroughly- pat dry and Slice the into slices which are 1/2 inch thick.
• Using a circle cookie cutters remove centre of the apple –the core and seeds.
• Brush some lemon juice and set aside on a paper towels to dry.

For cooking apple rings:

• Heat a non-stick pan/skillet on a medium heat, spray the griddle and then Dip each apple rings in the batter and rub to fully cover it.
• 
• Transfer to the pre-heated griddle and cook as you would do a regular pancakes.
• Flip and cook on the other side and continue to cook for 1-2minutes.

• Repeat with all the apple slices and serve with some honey/nuts

OR

For topping:

• Melt chocolate in a double boiler/microwave and drizzle over panckes.
• Top with some chopped nuts/sprinkler and serve.

Note:

• Batter has to be thick enough to coat the apples.

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Banana Wheat Pancake ( Banana Gothumai Dosai)

As I have mentioned in my earlier post,  In recent times Pancakes has become one of the common breakfast. Though I generally prepare Whole Wheat Pancake for my son, in the mission of adding some fruits  into his diet tried Pancakes with banana Checkout my other pancakes Eggless Pancake Strawberry Whole Wheat Pancake Cornmeal Pancake

Banana Pancake:

Preparation Time : 5 mins | Resting Time : 10 mins | Cooking Time : 15 mins | Serves : 2

Recipe Category: Breakfast

Ingredients:

Dry Ingredients

Wheat Flour – 1 cup

Cinnamon powder – 1/4 tsp

Baking powder – 2 tsp

Honey/White Sugar/Brown Sugar – 2 tbsp (Adjust according to your taste, I used brown sugar)

Salt – 1/4 tsp

Wet Ingredients:

Banana –  1 (1/2 cup mashed)

Egg – 1

Milk – 1 cup + 4 tbsp (I used 2% milk)

Vanilla extract – 1/4 tsp

Olive oil/butter – 1 tbsp + 1 tsp (for the batter)

Butter –  1 tbsp (Unsalted,  Melted at room temperature)

Method:

• In a bowl add all the dry Ingredients; mix well and Set aside
• In a separate bowl beat the eggs well; add milk banana puree, melted butter and vanilla extract; whisk well
• Add the dry ingredients to the wet ingredients and stir gently.  Set batter aside for 10 minutes

• Heat an iron skillet or a non-stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake

• When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
• Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup

My Notes:

• For eggless version add 2 bananas instead of one
• If you are resting the batter for a long time drizzle some tbsp of milk to reach the desired consistency
• All purpose flour can be used instead of whole wheat
• Cardamom powder can be added for flavoring

Cornmeal Pancake

Pancake is hubby’s favorite weekend breakfast.  I had already Posted Eggless Pancake and Eggless Whole Wheat Strawberry pancake. Had yellow cornmeal in pantry so tried pancake with yellow corn meal and whole wheat. It is healthy and yummy breakfast for adults and kids. My toddler loved this pancake.

On a different note, TraditionallyModernFood is in Sulekha:-) I was excited when sulekha approached me to post recipes in indiapulse.Sulekha.com.

Cornmeal Pancakes

Ingredients

Dry Ingredients:

Yellow Cornmeal – 3/4 cup

Whole Wheat – 3/4 cup

Baking Powder – 1 tbsp + 1/2 tbsp

Sugar – 3 tbsp (I used brown sugar) Adjust sugar according to your sweetness

Salt – 1/8 tsp

Wet Ingredients:

Milk – 1 cup + 3 tbsp

Egg – 1

Vanilla – 1 tsp + 1/2 tsp

Butter –  2 tbsp + 1tsp, melted

Method:

• In a bowl add all the dry Ingredients; mix well and Set aside
• In a separate bowl beat the eggs well; add milk and vanilla extract, and whisk well

• Add the dry ingredients to the wet ingredients and stir gently. Pour melted butter (microwaved for 15 secs) and stir once. Set batter aside for 10 minutes

• Heat an iron skillet or a non-stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake

• When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate
• Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup

Notes:

• All purpose flour can be used instead of wheat
• Any extracts like almond, butterscotch etc. Can be used for flavour
• Cinnamon powder can be added
• Oil can be used instead of butter
• Use 1 tbsp of flax seed powder/ 1 chia seed with 3 tbsp of water to replace egg. 1/2 cup of mashed banana/ 3 tbsp of Peanut Butter /1/4 cup of unsweetned Apple sauce can also be used to replace egg

Eggless Wheat Pancakes

A post after a longggg gap. When I checked the comments and messages, I felt extremely happy to have such sweet people around, who stopped by to ask if everything was ok. Thanku All :-):-)

Couple of months ago, I had posted Eggless Pancake using All purpose flour. As a healthy alternative, I tried with Wheat flour. Had few strawberries in the fridge, so added them, and the fruitj gave nice flavour to the pancakes. We enjoyed these Soft and fluffy Eggless Pancake for breakfast. 

Eggless Whole Wheat Strawberry Pancake:

Preparation Time : 3 mins | Resting Time : 10 mins | Cooking Time : 15 mins | Serves : 2

Recipe Category: Breakfast

Ingredients:

Wheat Flour – 1 cup

Strawberry – 1/3 cup ( chopped)

Honey/White Sugar/Brown Sugar – 2 tbsp (Adjust according to your taste, I used brown sugar)

Cinnamon powder – 1/4 tsp

Baking powder – 2 tsp

Milk – 1 cup + 1 tbsp (I used 2% milk)

Water – 3 tbsp

Vanilla extract – 1/4 tsp

Olive oil/butter – 1 tbsp (for the batter)

Butter –  1 tbsp (Unsalted,  Melted at room temperature)

Method:

• Combine the dry ingredients and mix slightly. Add milk, butter and vanilla. Whisk together until combined. Add chopped berries and Set aside to rest for 10 -15 minutes (I kept for 10 minutes)

• Heat an iron skillet or a non stick pan on low to medium heat. Reduce heat to low and pour a ladle full of batter in the center of the pan. Do not spread the batter. Allow it to spread on its own. Add little butter around the edges. Cook the pancake on low medium heat for half a minute or until bubbles appear over the pancake

• When the pancake turns to a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate

• Serve warm, topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup

Bread Utthapam (Bread Savory Pancake)

Bread utthappam is a great option when you feel like eating utthapam instantly without idli/dosa batter. This recipe for making bread uttapam is easy and quick, as the batter does not need to be fermented, and all the ingredients are easily available at home. Make instant bread uttapam whenever you like!

This bread Uttapam can be made with any type of bread – white, whole wheat or multigrain.

Bread Utthapam (Bread  Savory Pancake)

Preparation  time : 10 mins | Standing time : 10 mins | Cooking time :10 mins | Serves: 4

Category : Breakfast

Ingredients:

Bread –  7  pieces (I used whole wheat)

Thick yogurt/curd – 1/4 cup + 2 tbsp

Coarse rava/ sooji/semolina – 1/2 cup

Rice flour/ All purpose flour – 4 tbsp (I used rice flour)

Water – 1/3 cup approx

Chopped onions – 1/4 cup

Shredded carrot – 1/4 cup

Frozen peas and frozen corn – 1/4 cup

Salt – as needed

Cooking Oil – as needed

Method:

• Remove the edges in bread and soak it in cold water and drain excess water. Transfer the bread pieces into a blender along with rava, rice flour and curd. Grind everything to a smooth batter. Add water accordingly to get dosa batter consistency

• Transfer to a bowl and Add chopped onions, shredded carrots, peas, corn and little salt. Mix everything and add water if required. Keep it aside for 10 minutes

• Heat the skillet on medium heat and spread some oil on it. Pour ladle full of batter and spread it to make a small and thick bread uttapam or pancake. Flip it over and cook till bread uttapam or pancake becomes nice and crispy from both sides. Serve them with your favorite chutney or sauce.

Eggless Pancake

We visit IHOP frequently, and always include pancakes in our order. I wanted to try Pancakes at home, when I checked in YouTube, saw the recipe put up by Joy of baking. Usually I do it in that way. Couple of months ago, I wanted to make pancakes for breakfast but I didn’t have eggs. As always lazy me first thought of doing something else, but after thinking for a while, I made some minor changes from the original recipe and was able to prepare soft, spongy, fluffy pancakes without eggs:) Since then, I have been making pancakes without eggs.

Pancake:

Preparation Time : 3 mins | Resting Time : 10 mins | Cooking Time : 15 mins | Serves : 2

Recipe Category: Breakfast

Ingredients:

All-purpose flour/Maida – 1 cup

Honey/White Sugar/Brown Sugar – 1 tsp (I used white sugar)

Cinnamon powder – 1/2 tsp

Baking powder – 2 tsp

Milk – 1 cup + 3 tbsp  (I used whole milk)

Vanilla extract – 1 tsp

Olive oil/butter – 1 tbsp (for the batter)

Butter –  1 tbsp (Unsalted,  Melted at room temperature)

Method:

• Combine the dry ingredients and mix slightly. Add milk, butter, water, and vanilla. Whisk together until just combined. Set aside to rest for 10 -15 minutes (I kept for 10 minutes)

• Heat an iron skillet or a non stick pan and allow to heat for 30 to 40 seconds on low to medium heat. Reduce heat to low and pour a large ladle full of batter in the center of pan. Do not spread the batter. Allow it to spread on its own, pour little butter around the edges. Cook the pancake on low medium minute for half a minute or until bubbles appear over the pancake

• When the pancake turns a nice golden shade, flip it over and cook for half a minute and transfer to the serving plate

• Serve warm topped with butter/honey/Maple Syrup/Powdered Sugar/Caramel syrup/butterscotch syrup/Fruit syrup

 

Glad to send this recipe for Kids Lunch Box ideas Contest of IndusLadies

Omelette Muffins

After moving to the US, we stayed in a hotel for the initial few days. One morning, the chef surprised us with a yummy dish for breakfast. I wanted to recreate that recipe with some Indian touch, and here it is!

Omelette Muffins:

Preparation Time : 10 mins | Cooking Time : 20-25 mins |Serves: 2

Recipe Category: Breakfast

Ingredients:

Eggs – 3

Italian seasoning – 1/4 tsp (optional)

Shredded Cheese – 2 tbsp (I used grated cheddar and mozzarella)

Bell pepper – 1/4 cup finely chopped

Tomato – 1/4 cup finely chopped

onion – 1/4 cup finely chopped

Salt and Pepper – as needed

Garam Masala – 1/2 tsp (optional)

Oil / cooking spray  – 1 tsp (I used cooking spray)

Method:

• Preheat oven to 350°F
• Beat eggs, add Italian seasoning, salt and pepper in medium bowl and mix until blended

• Add tomato, bell pepper and onion; mix well. Spoon evenly into greased muffin cups, about 1/4 cup each. Add cheese and again spoon 1/4 cup each
  

 

• Bake at 350°F until the muffins are set, about 20 to 22 minutes. Cool the muffins for 5 minutes. Remove them from the tray and serve