In a mixing bowl add wheat flour, cardamom powder, sugar and mango purée, mix well after that add milk and make a smooth paste. If the pancake batter is too thick, you can add 1 tablespoon or so more milk. Do not over-mix the batter just until everything is combined and there are no lumps.
Heat a non stick pan with a little butter on it. Spread the butter all around. Pour a scoop full of batter on the pan, spread till you get the thickness you want. Flip once bubbles appear and the pancake leaves the pan easily.
Cook until both sides are done. It takes around 4 minutes, 2 minutes for each side.
Eat with mango purée or honey. I love to eat with mango purée.
