Mix the ragi flour, whole wheat flour and baking powder in a large bowl.
In a smaller bowl whisk together the yoghurt, vanilla, sugar and milk.
Mix the wet ingredients with the dry ingredients and mix until just mixed. Avoid overmixing. Set aside for 10 minutes.
Brush a non-stick pan with oil and heat it over medium heat.
Pour ¼ cup full of batter into the center of the pan.
Cover the pan with a lid and cook.
The pancake will bubble and set slightly from the top.
Flip the pancake using a spatula and cook from the other sides as well.
Remove on a plate.
Make all the pancakes in the same manner.
To Serve:
Serve for breakfast or brunch drizzled with honey Nutella, chocolate sauce or pancake topping.
I prefer crunchy muesli, Granola or scrambled eggs, seasonal fruits and nuts.
Notes
Protips:
Use fresh ragi flour as older flour tastes bitter. Also, store the flour in the fridge.
For fluffy pancakes mix dry and wet ingredients separately as much as you want. But when both the dry and wet ingredients come together you mix lightly.
For fluffy and soft pancakes do not over-mixing the batter.
To make the pancakes fluffy rest the batter for 10-15 minutes.
Flip the pancake only after the holes in the cooking pancake have popped.
Use baking powder or the substitutes like baking soda, flax seed mix or eggs.