Cooking web notes

        Hope the spring/summer weather is treating you well.  We are enjoying some beautiful, though humid weather here in the south of U.S.  After a brisk walk around the block and some 'tread milling' in the gym I am feeling quite good.  Apparently, I had a roaring hunger when I got back home.  Grabbing a couple of ingredients I made some pan cake for myself. Growing up, my mother made this once in a while.  It's one of those lazy day breakfasts that can be put together in a jiffy.  Load with butter and coconut I love it but now resort to a little healthier version.  They are not a fancy fare unless your taste is an earthy, old fashioned one.  I find the uneven curly 'ada' quite to my taste in looks and taste. Hoping you will enjoy it too here is today's recipe.
Ingredients:

Whole wheat flour - 1/2 cup
Banana                  - 2 small or 1 big
Sugar                    - 1 tspn
Salt                       - 1/8 tspn
Milk                      - 3-4 Tbspn
Coconut                - 2 tspn
Method
1. Mash bananas and mix together with wheat, salt and sugar and coconut
2. Add milk to make the batter a little softer
3. The batter is the consistency between a bread dough and pan cake dough
4. Heat a pan and spray a little oil
5. Ladle half of the batter into the tawa and spread using your fingers. 
6. To avoid the dough from sticking to your fingers dip you fingers in water and then slowly spread the dough to make a round cake
7. Cook on both sides till a lightly browned.



Contributor: Sunitha