Quick Eggless Multigrain Pancake Recipe (With Buttermilk)
Check eggless multigrain pancake recipe with butter step by step instructions with photos. These multigrain pancakes are soft, mildly sweetened and fluffy round shape cake recipe made on a hot iron griddle.
Ingredients
- 100 gm Whole wheat flour
- 40 gm Soya flour
- 40 gm Barley flour
- 2 tbsp Wheat bran
- 2 tbsp Flaxseed powder
- 1 tbsp Powdered sugar (Raw sugar)
- 2 tbsp Melted butter
- ½ tsp Cinnamon powder (dalchini powder)
- 1 tsp Baking powder
- ¼ tsp Baking soda (meetha soda)
- 2 tsp White vinegar
- ¼ tsp Salt
- 250 ml Milk
- 150 ml Water
- 1 tbsp Sesame seeds (for garnishing)
Instructions
- In a bowl, mix lukewarm milk and vinegar to make buttermilk. Leave aside for 5 minutes.
- Take a large bowl add wheat, barley and soya flour and wheat germ in it. Mix them.
- Then add flaxseed powder, sugar and melted butter.
- Add cinnamon powder and salt in it, mix well all together.
- Now add baking powder and baking soda. Mix again.
- At last add buttermilk into the dry ingredients and mix them with the help of a whisk well. The batter will be medium thick.
- Do not over mix the batter.
- Add water in it to make the pouring consistency of batter.
- Heat an iron griddle or non stick pan on a low flame. Grease it with little oil.
- Pour a 2 big spoon full of pancake batter, don't spread it.
- After few seconds you will see the bubbles start coming on the surface of pancake, wait for 1 minutes and turn to the other side and then cook otherside for another 1-2 minutes.
- Garnish with sesame seeds and serve warm with maple or chocolate syrup.
Video
Notes
1. Freshly ground wheat flour is the best to use for making pancakes but if not available can use the ready made flour.
2. Sugar can be completely omitted or replace with jaggery powder or brown sugar.
3. Addition of less or more water depends on the quality of flour
4. Do not over mix the batter.
5. Griddle should be on low flame while making pancake otherwise they do not cook properly from inside and burn.
6. Pancake taste best when serve warm but if cool down then microwave them for 15-20 seconds and serve.