Here's a detailed, step-by-step pancake recipe to make sure you get it right

Pancakes are delightful and delicious. They can be enjoyed in a variety of ways with different toppings and flavors added to it, from chocolate to berries and more. Serve it alongside some Sizzling Brownie with Ice Cream and some Chocolate Barfi and you have a delectable spread on your hands. So read this article, learn how to make pancakes from scratch, and never worry about what to eat when looking for a quick fix or looking to satiate a sweet craving.

Ingredients:

• 260 gm whole wheat flour or white whole wheat flour (spooned & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 248 gm plain Greek yogurt, at room temperature
• 300 ml milk, at room temperature
• 60 ml pure maple syrup, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 42 gm coconut oil, melted (or vegetable oil, or melted butter)
• for cooking: butter or nonstick spray

Directions:

• In a bowl, sift in the flour, then add baking powder, baking soda, salt and cinnamon powder. Give it a good mix and then set aside.
• In another bowl, add the yogurt, milk, maple syrup, eggs and vanilla and whisk well.
• Then add the oil and whisk that in too.
• Now combine the wet and dry ingredients. Slowly add a spoonful or two of dry ingredients into the wet ingredients bowl, whisk that in well, then add another two spoonfuls and whisk again. Continue in this way until all the ingredients are mixed in. The batter will be thick and a few lumps are fine.
• Now place a pan on the stove on medium heat. Add some butter and twilt the pan so the butter can spread around. Once the pan is hot, add a spoonful of batter onto the pan. Cook until the edges look set and are not sticking to the pan anymore. Then flip the pancake and let it cook on the other side too. Once cooked, remove and place on plate. Repeat the process with the rest of the batter, making all the pancakes.
• Add any toppings of your choice. This can be a dusting of cocoa powder, cinnamon powder or icing sugar. Or honey or maple syrup, or chocolate sauce, caramel sauce, a jam or fruit compote. You can also top with chocolate chips, chopped nuts, or freshly sliced fruits like bananas and berries. You can also add a dollop of whipped cream or a scoop of ice cream of any flavor of your choice. Or just a bit of butter is enough as a simple topping.
• Serve warm.

Notes, tips and tricks:

• Leftover pancakes can be stored in the fridge for up to a week. They can also be frozen for up to three months. Thaw overnight in the fridge before using. Bake or heat in microwave before serving.
• For the yogurt, you can use regular or greek yogurt. It's best to use plain, but you can also use a flavored yogurt if you want that taste in your pancakes. You can use non fat, low fat or full fat, depending on your choice. In a pinch, you can also substitute with sour cream.
• It's best to use full fat whole milk. However, if you prefer, you can also use skimmed milk, 2%, half and half or any other non fat variety. You can also opt for a non dairy alternative like almond milk, soy milk or oat milk. Be careful to use an unsweetened version. If you use flavoured milk, it might affect the overall taste of the pancakes. You might want to reduce the sugar if you are using flavoured milk.
• For the sweetener, the maple syrup can be substituted with honey, coconut sugar, brown sugar or any other sweetener of your choice.
• You can also add flavors to the pancake batter like chocolate chips, blueberries or any other flavor you might want.
• Make sure the eggs are at room temperature. If they are too cold, they won’t mix in properly and the batter, and consequently the pancakes, won’t have a steady consistency. So ensure the eggs are already at room temperature before adding them to the batter.