INGREDIENTS

Xinyan Wholemeal flour 90g
Xinyan General purpose flour(1st grade) 120g
Baking Powder 1 ½ tsp
Salt ½ tsp
Sugar 55g
Fresh Milk 350g
Egg 1 no
Unsalted Butter 3 tbsp

PROCEDURE

1.Mix the Chakki Atta flour, Plain flour, baking powder, salt and sugar together in a bowl.
2.Warm the fresh milk and stir in the melted unsalted butter and egg. Whisk well to combine.
3.Pour the milk and butter mixture into the flour mixture gradually.
4.Use a wire whisk to stir everything together until just combined. Batter will be lumpy but it should be well incorporated. Let the batter rest while heating up the pan.
5.Pour about ¼ cup of batter onto a lightly oiled heated pan.
6.Cook pancakes on each side for about 3 – 4 minutes, until lightly golden brown.
7.Serve hot with butter and syrup.