Healthy Whole Wheat Pancakes with Chapati Flour
I was so high when I scarfed down a plateful of American pancakes, stewed apples and sausage links for the first time. How high, you ask? 35,000 ft. in the air, to be precise. That's how high.
It was back in the day when I worked as a flight attendant, during the glory of days flying. Whoever says airline food is bad has never flown Emirates Airlines. The economy passenger meals were always so delicious and featured regional specials depending on which part of the world we were heading to. The menu options in Business and First Class were much more impressive, which we served in style on fine porcelain, accompanied by an array of libations. After the service was complete, there was still more than enough food for the cabin crew to help themselves to. But, if none of the passenger meals tickled our fancy, there were always the specially loaded crew meals for us to try.
American pancakes, stewed apples and sausage links with a light drizzle of maple syrup were actually one of the economy class meal options that were often loaded on European bound flights. This was my all time favorite airline breakfast meal, with just the right balance of slightly sweet and savory, I thought this combination was ideal in every way. Just enough carbs, protein and fat to keep me pleasantly satisfied and nourished. Nearly twenty years later, it still continues to be my favorite way to serve pancakes.
A Healthy Pancake Option- Whole Wheat Pancakes with Chapati Flour or Atta
Recipe for Stewed Apples and Whole Wheat Pancakes with Chapati Flour or Atta
Servings: 14 pancakes (Serves 2 people)
☐ 1 cup whole wheat flour
☐ 1/2 teaspoon baking powder
☐ 1/4 teaspoon baking soda
☐ 2 teaspoons sugar
☐ Pinch of salt
☐ 1 cup buttermilk (Western buttermilk which has the consistency of thick cream). See 'Kitchen Notes' for other options.
☐ 1/2 cup skimmed milk
☐ 1 egg, lightly beaten
☐ 1 tablespoon oil
☐ Butter for greasing pan while frying
For stewed apples
☐ 2 large apples, peeled, cored and sliced
☐ 1 teaspoon sugar
☐ 1 teaspoon water
☐ 1 inch cinnamon stick, broken
☐ 2-3 whole cloves
To make pancakes
1. Sift flour, baking powder and baking soda together into a large mixing bowl. Add sugar and mix well to combine.
2. Make a well in the center. Pour the buttermilk, egg, oil and milk into the well. Then using a wire whisk (not electric) gradually mix from the center outward to combine all the ingredients. Mix until just about combined; do not overmix. Let the batter rest for a few minutes. If serving with stewed apples, you can cut and slice the apples during this time.
3. On a hot griddle/ heavy bottomed pan/ iron skillet, spread a little butter. In one spot, pour a little less than quarter cup of batter onto the hot pan, keeping the ladle centered over the batter as you pour. Allow the batter to spread out naturally on its own. Leave undisturbed on medium- high heat until bubbles start to form all over the surface of the pancake and the edges appear slightly dry. (usually within 2 minutes).
Note: If bubbles don't form in about 1-2 minutes, then the batter is too thick. Thin in it out with a little more milk.
4. Flip the pancake and allow the other side to cook. (about 1 minute).
5. Remove and stack pancakes onto a plate. They will keep hot this way.
To make stewed apples
Peel, core and roughly slice apples (not too thin). Place in a small saucepan with 1 teaspoon of water and 1 teaspoon of sugar. Add cinnamon and cloves. Cover and cook on medium heat for about 10 minutes. The apples will release a lot of water. Open and cook for a further 5 minutes on high heat, to boil down the liquid into a light syrup that will coat the apples.
To serve, stack pancakes and serve with stewed apples and sausage links. A light drizzle of maple syrup or golden syrup is optional.
- The Pancake Batter
- The Griddle
- Other Toppings