Golden Jaggery Pancakes Without Baking Powder and Vanilla

1.In a mixing bowl, combine the wheat flour, grated jaggery, baking soda, and salt. Mix well until the ingredients are evenly distributed.

2.In a separate bowl, whisk together the milk and egg until fully combined.

3.Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.

4.Let the batter rest for about 10-15 minutes. This will help make the pancakes fluffier.

5.Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil if necessary.

6.Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

7.Flip the pancakes and cook for another 2-3 minutes on the other side until golden brown and cooked through.

8.Remove the pancakes from the skillet and keep them warm while you repeat with the remaining batter.

9.Serve the pancakes warm, drizzled with honey or maple syrup, and topped with fresh fruits if desired.