Pancakes make for a great lunchbox dish too! Pack a few in an insulated lunchkit and you would be surprised how much your kids love it for lunch!
(Makes 5 pancakes)
What you need
• ½ cup whole wheat flour
• ½ cup corn flour
• ¾ cup milk
• ½ cup water
• 1 teaspoon melted butter or vegetable oil
• A pinch of salt
What to do
• Mix the whole wheat flour, corn flour, milk, salt and water into a batter of semi-thick pouring consistency, ensuring no lumps. Heat a non-stick pan to medium-high heat and lightly grease the pan with butter or oil.
• Pour some batter on to the pan, tilting the pan quickly so that the batter spreads to form a ‘dosa-like’ pancake.
• When the sides of the pancake begin to peel off, flip it over and cook the other side.
Tips: Butter the slices of bread lightly before adding the herbs, for extra taste. Instead of dried mixed ‘foreign’ herbs, try coriander, pudina and chopped onion – to make masala bread! Use low fat cheese instead of regular cheese, for a more healthy version of the recipe.