I have always loved pancakes, and today I wanted to have a breakfast cake, but also wanted a pancake. SO i decided to bring the 2 together, and voila; Presenting to you the cake which tastes like pancake, but is just soooo light and fluffy and airy that you just can’t stop eating it. And you can have it with maple syrup š
I have always loved pancakes, and today I wanted to have a breakfast cake, but also wanted a pancake. SO i decided to bring the 2 together, and voila; Presenting to you the cake which tastes like pancake, but is just soooo light and fluffy and airy that you just can't stop eating it. And you can hav
Ingredients
2 Eggs
1.5 Cups Maida
1/2 Cup Vegetable oil
1/3 Cup milk
1/2 Teaspoon vanilla essence (you can skip this if u wish)
1 Teaspoon baking powder
8 Teaspoons sugar
1 Teaspoon salt
1/4 Cup maple syrup
Steps
- Grease and line your cake pan with parchment paper, dust it and keep it aside
- Beat the eggs (you don’t need to separate the whites)
- add the oil and beat till well combined
- Add the Maida, Milk, essence, maple syrup and salt and beat till very well combined
- Now add the sugar and beat till combined
- Pour this into the prepared cake pan (the batter should be only about 1/3 of the pan. I used an 8 inch diameter pan and the cake rose till the top)
- Set this in a dry pressure cooker on a stand so that the pan doesn’t touch the bottom of the cooker. Close without whistle. Bake for 5 minutes on high flame. 20 minutes on medium and then again for 5 minutes on high. Done when a thin stick inserted in center comes out clean
- Remove the cake from the tin while still warm, cut and serve with maple syrup, or blueberry preserve or an accompaniment of your choice.
Ginger, Salt & Pepper 