Fix without a mix
There had been a time when pancake mix was a must on my groceries list. For some reason, I had never tried making pancakes from scratch until the day I realised how happily my son comes to the table when we have pancakes on it. So, I read the main ingredients stated at the back of the packet, revised my cake baking and omelet making experiences in my mind and decided to give it a try. And I must admit, the first time was a catastrophe because I had totally messed up the flour quantity and the result was more of a egg mousse than pancakes:D
I, then took a recipe from the all-knowing internet and after two three attempts on adjusting it according to our taste, here is my version of pancakes.......
Pancakes with Raspberry Sauce
Ingredients:
2 small eggs
1 1/2 tbs butter
1 tbs vanilla sugar (or a drop of vanilla essence)
180 ml milk
3 tbs yoghurt
a pinch of salt
150g flour
1 tbs baking powder
60g sugar
2-3 tbs butter for the pan
Melt the butter and let it cool. In a bowl, whisk together eggs and the sugars.
Add melted butter to this. Mix yoghurt and milk and pour in the egg-mixture. Also add salt. Mix with light hands. In a second bowl, combine flour and baking powder. Sieve it thrice and start folding into the egg-mixture.
Don't overmix. The less you stir your batter, the fluffier your pancakes will be.
Heat a non stick griddle. Grease with butter and adjust heat on low-medium. Pour the batter carefully onto the griddle with the help of a ladle or a small cup ( fill approx. 1/4).
Cook until bubbly on top. Bubbles on top indicate it’s time to flip. This will take about 2-3 minutes. Flip and brown the other side as well.
Top with butter and powdered sugar and serve with raspberry sauce. I had some leftover creme patessiere that goes along great with the pancakes.
Raspberry sauce
Ingredients:
600g frozen raspberries
160g sugar
1 tbs corn starch
150 ml water
Take the frozen raspberries in a sauce pan with 100 g sugar and water. Cook on medium, stirring constantly. Take off from heat. Mix corn starch in 2-3 tbs of water. Add to the raspberry mixture and cook again for 2-3 minutes until the desired consistency is reached. The sauce will thicken further as it cools. Strain through a sieve.
Tip: You can double the pancakes recipe for making more.
Also, the leftovers freeze well for a microwave breakfast later.
The raspberry sauce can be served warm or cold and will keep in the refrigerator for up to two weeks.
You may use other sauce of your choice instead of raspberry, e.g. Maple syrup, honey, strawberries, nutella or chocolate sauce etc.
Enjoy!
I, then took a recipe from the all-knowing internet and after two three attempts on adjusting it according to our taste, here is my version of pancakes.......
 |
| Pancakes with raspberry sauce |
Pancakes with Raspberry Sauce
Ingredients:
2 small eggs
1 1/2 tbs butter
1 tbs vanilla sugar (or a drop of vanilla essence)
180 ml milk
3 tbs yoghurt
a pinch of salt
150g flour
1 tbs baking powder
60g sugar
2-3 tbs butter for the pan
Melt the butter and let it cool. In a bowl, whisk together eggs and the sugars.
Add melted butter to this. Mix yoghurt and milk and pour in the egg-mixture. Also add salt. Mix with light hands. In a second bowl, combine flour and baking powder. Sieve it thrice and start folding into the egg-mixture.
Don't overmix. The less you stir your batter, the fluffier your pancakes will be.
Heat a non stick griddle. Grease with butter and adjust heat on low-medium. Pour the batter carefully onto the griddle with the help of a ladle or a small cup ( fill approx. 1/4).
Cook until bubbly on top. Bubbles on top indicate it’s time to flip. This will take about 2-3 minutes. Flip and brown the other side as well.
Top with butter and powdered sugar and serve with raspberry sauce. I had some leftover creme patessiere that goes along great with the pancakes.
Raspberry sauce
Ingredients:
600g frozen raspberries
160g sugar
1 tbs corn starch
150 ml water
Take the frozen raspberries in a sauce pan with 100 g sugar and water. Cook on medium, stirring constantly. Take off from heat. Mix corn starch in 2-3 tbs of water. Add to the raspberry mixture and cook again for 2-3 minutes until the desired consistency is reached. The sauce will thicken further as it cools. Strain through a sieve.
Tip: You can double the pancakes recipe for making more.
Also, the leftovers freeze well for a microwave breakfast later.
The raspberry sauce can be served warm or cold and will keep in the refrigerator for up to two weeks.
You may use other sauce of your choice instead of raspberry, e.g. Maple syrup, honey, strawberries, nutella or chocolate sauce etc.
Enjoy!
appi its yummy i will try to make it n will tell u....thanku...
ReplyDeleteyes maryum, do try these and let me know your experiences. One tip: plz eat with enough butter and syrup; pancakes are otherwise a bit dry to enjoy:)
ReplyDeletehi,your recipe nd pix look good,i must try ur recipe. i started making pancakes for arham,i make them without adding butter and yoghurt in them and i mostly add cinnamon for flavour.
ReplyDeletethanx