Pancakes are an easy to make breakfast recipe. Like the Dosa, you can play around with pancake batter to have your own version of it - be it chocolate, banana, strawberry, blueberry, oatmeal, choco chips, dry nuts, dates what else and what not! I bet you will go crazy once you start making the pancakes by yourself, just to get to know that the options are plenty :)
I just made chocolate pancakes, with egg however for today's breakfast. You can make your own eggless version by substituting eggs with custard powder or banana.
For chocolate pancakes, you might rather use custard powder or just cooking oil and butter to the batter. Let's see what and all ingredients we need to prepare the choc pancakes and raspberry syrup.
Ingredients:
1 cup maida/all purpose flour
1/4 cup cocoa powder
1/2 tsp baking soda
3/4 cup milk
a pinch of salt
2 tsp sugar
1 egg
2 tbsp of butter for cooking pancakes
1 tbsp powdered sugar for garnishing
For raspberry sugar syrup:
1 cup of raspberries
1/2 cup sugar
1 tsp lemon juice
How to make chocolate pancakes with raspberry syrup:
1. In a bowl, sieve together flour/maida, cocoa powder, baking soda, sugar, salt.
Tip: I have used Hershey's unsweetened cocoa powder, hence adding sugar to the recipe. If you are using a sweetened version of the cocoa powder, you can ignore sugar.
2. In another bowl, whisk together egg, milk and add it to the dry ingredients bowl.
Tip: I would highly recommend you to sieve the dry ingredients separately and then the wet ingredients separately. Then combine both as this process ensures, the resulting batter is smooth and gets mixed thoroughly without forming lumps.
3. Mix it well to form a smooth batter.
4. Let it sit for 5 minutes, so that the baking soda reacts with the flour and other ingredients.
5. Meanwhile, wash the raspberries thoroughly. You can substitute raspberries with strawberries or blueberries.
6. Add it to a heated non-stick pan. Let the flame be medium.
7. Immediately add sugar and start stirring.
8. The sugar starts to dissolve in a minute's time.
9. Now, add the lemon juice.
Tip: Lemon juice helps the syrup from crystallisation. You can even use vinegar in place of lemon juice.
10. In another 2 minutes, the raspberries start to loose it's shape and kind of become semi-solid.
11. Switch off the flame and let it cool.
12. Heat a griddle or a dosa pan with a half a tsp of butter.
Tip: It's totally upto you to go for butter or clarified butter or even any cooking oil. Butter gives better taste of all the available options.
13. Pour a laddle full of batter or even more as per your choice, onto the heated griddle.
14. Let it cook until bubble pops up on top surface and also the round edges become firm so that it is half cooked. It takes about 1-2 minutes on medium flame.
15. After 1-2 minutes, flip the pancake.
16. You can see that the base is cooked well. In another 2 minutes, the other side of the pancake gets cooked too. Remove it from the flame.
17. Place the pancake onto a plate to let it cool before garnishing with raspberry syrup and sugar powder. Repeat the above steps for cooking pancake with remaining batter.
18. By now, the sugar syrup has cooled down a bit. You can spoon it over to the chocolate pancakes.
19. Top the pancakes with raspberry syrup with powdered sugar and serve !
20. The chocolatey flavour of the pancakes goes well with the sour taste of raspberry syrup. You should definitely try making the pancakes and pamper your taste buds :), if you love chocolates!
21. Kids would definitely enjoy this breakfast pancakes as it has sugar and cocoa powder. You can also have whole wheat flour instead of all purpose flour to have a healthier version of chocolate pancakes.
I just made chocolate pancakes, with egg however for today's breakfast. You can make your own eggless version by substituting eggs with custard powder or banana.
For chocolate pancakes, you might rather use custard powder or just cooking oil and butter to the batter. Let's see what and all ingredients we need to prepare the choc pancakes and raspberry syrup.
Ingredients:
1 cup maida/all purpose flour
1/4 cup cocoa powder
1/2 tsp baking soda
3/4 cup milk
a pinch of salt
2 tsp sugar
1 egg
2 tbsp of butter for cooking pancakes
1 tbsp powdered sugar for garnishing
For raspberry sugar syrup:
1 cup of raspberries
1/2 cup sugar
1 tsp lemon juice
How to make chocolate pancakes with raspberry syrup:
1. In a bowl, sieve together flour/maida, cocoa powder, baking soda, sugar, salt.
Tip: I have used Hershey's unsweetened cocoa powder, hence adding sugar to the recipe. If you are using a sweetened version of the cocoa powder, you can ignore sugar.
2. In another bowl, whisk together egg, milk and add it to the dry ingredients bowl.
Tip: I would highly recommend you to sieve the dry ingredients separately and then the wet ingredients separately. Then combine both as this process ensures, the resulting batter is smooth and gets mixed thoroughly without forming lumps.
3. Mix it well to form a smooth batter.
4. Let it sit for 5 minutes, so that the baking soda reacts with the flour and other ingredients.
5. Meanwhile, wash the raspberries thoroughly. You can substitute raspberries with strawberries or blueberries.
6. Add it to a heated non-stick pan. Let the flame be medium.
7. Immediately add sugar and start stirring.
8. The sugar starts to dissolve in a minute's time.
9. Now, add the lemon juice.
Tip: Lemon juice helps the syrup from crystallisation. You can even use vinegar in place of lemon juice.
10. In another 2 minutes, the raspberries start to loose it's shape and kind of become semi-solid.
11. Switch off the flame and let it cool.
12. Heat a griddle or a dosa pan with a half a tsp of butter.
Tip: It's totally upto you to go for butter or clarified butter or even any cooking oil. Butter gives better taste of all the available options.
13. Pour a laddle full of batter or even more as per your choice, onto the heated griddle.
14. Let it cook until bubble pops up on top surface and also the round edges become firm so that it is half cooked. It takes about 1-2 minutes on medium flame.
15. After 1-2 minutes, flip the pancake.
16. You can see that the base is cooked well. In another 2 minutes, the other side of the pancake gets cooked too. Remove it from the flame.
17. Place the pancake onto a plate to let it cool before garnishing with raspberry syrup and sugar powder. Repeat the above steps for cooking pancake with remaining batter.
19. Top the pancakes with raspberry syrup with powdered sugar and serve !
20. The chocolatey flavour of the pancakes goes well with the sour taste of raspberry syrup. You should definitely try making the pancakes and pamper your taste buds :), if you love chocolates!
21. Kids would definitely enjoy this breakfast pancakes as it has sugar and cocoa powder. You can also have whole wheat flour instead of all purpose flour to have a healthier version of chocolate pancakes.
