So , how much water to cracked wheat? I asked. " 3 parts water to 1 part cracked wheat", my friendly mamak said, " then just add vegetables" . Easy-peasy stuff, right ? Until I discovered this golden ratio is for making cracked wheat porridge ! Boo-hoo !
I can live with at most 2 continuous cracked wheat porridge meals and even so, the most determined dieter too has her limits. Since impossible for use in tabouleh salad, I had to salvage the soggy wheat in the form of pancakes.
To go with the robust texture of the cracked wheat, I made a thick and fluffy American type of pancake to match , with blueberries for accent. Other than the pesky task of separating egg yolk and white, preparing this cracked wheat pancake had been a cinch. So here goes :
Makes 6 big pancakes.
2T cracked wheat,cooked
3 T cold milk
50g plain flour or atta flour
1 teaspoon baking powder
1 T fine sugar
Pinch fine salt
1/8 teaspoon cream of tartar
Canola oil for greasing pan
Heat a greased frying pan on medium high.
Whisk on high egg yolk, milk until foamy and light. Beat in cracked wheat until well combined.
Sfit in flours, sugar and salt and mix well.
In a separate bowl, beat egg white and cream of tartar until soft peaks form.
Scope 1/3 of meringue into the yolk batter and mix to lighten mixture.
Fold in the rest of the egg white into the batter.
Fold in blueberries.
Scope 2 T of pancake batter onto a heated pan on medium high. Fry each side for 2 minutes.