School-days are back. If you are one of those parents who believe in making it a cheerful one for kids, this fun-filled breakfast platter is a must try. Chef Sareeka John swears by her no-fuss, minimal-ingredient, multi-purpose batter to make some cute and fluffy munchkin muffins, soft pancakes and chewy waffles.
You can experiment with the flavours by adding chocolate chips, nuts, dry fruits or orange rind. It's time to pan to some fun.

Ingredients
1 cup multigrain organic flour
1 egg
1 cup whole fat/skimmed milk
2 tbsp melted butter
1 tbsp jaggery powder/ honey/ pure maple syrup/palm sugar
1/4 tsp salt
1 tsp baking powder

Preparation
Mix the flour and baking powder
Pour in the egg and beat well
Add jaggery powder and mix well
Add milk and mix it well gently to make sure there are no lumps left
Add salt and mix again
Add pure vanilla extract
Grease the pans and pour in the batter
Add in chocolate chips, walnuts or any topping of your choice
For muffins
Bake at 170 degrees for 12-15 minutes
Garnish with chocolate, jam or cocoa spread
use the leftover batter to make pancakes or waffles
For pancake
Pour the batter on a hot pan
Wait for 30 seconds
Once bubbles start to appear in the centre, flip it over
Cook the other other side
For waffles
Pour the batter to a hot waffle iron
Close the lid and cook till done

(The author is a blogger at www.sakethebake.com)

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