1 – CHOCO-CHIP PANCAKES
FOR THE PANCAKE BATTER:
- REFINED FLOUR- 1 CUP
- SALT-1 PINCH
- BAKING POWDER-1/4 TSP
- EGG-1 NO
- MILK-1/4 CUP
- WARM WATER-1/4 CUP
- MELTED BUTTER-1/4 CUP
- VANILLA ESSENCE-1/2 TSP
- POWDER SUGAR/CASTOR SUGAR-1 TSP
- OIL-1 TBSP
FOR THE CHOCO CHIP TOPPING
DARK CHOCOLATE SAUCE-1/4 CUP CHOCOLATE SHAVINGS- 1/2 CUP FOR GARNISH. CHOCO – CHIPS – DARK-WHITE OR MIX-AS NEEDED. FRESH FRUITS/MINT LEAVES/ GLAZED CHERRIES. CARAMELISED BANANAS / APPLES/ PEARS CAN BE SERVED AS WELL WITH THE PANCAKES. HONEY MAPLE SYRUP RUM AND RAISIN SAUCE CAN BE OFFERED AS WELL.
METHOD:
1. PREPARE THE INGREDIENTS FOR THE PANCAKE BATTER IN A MIXING BOWL, SHOULD BE COATING TEXTURE AND ALLOW TO REST
FOR 10 TO 15 MINS.
2. GREASE A NON-STICK PAN OR A PANCAKE MAKER AND POUR A LADLE FULL OF THE BATTER AND LIGHTLY SWIRL THE PAN TO SPREAD THE BATTER EVENLY.
3. POUR LITTLE MELTED BUTTER ON THE SIDES ENABLING TO COOK EVENLY, SWITCH THE SIDES AND COOK WELL TILL A LIGHT GOLDEN COLOR IS VISIBLE.
4. ARRANGE THE PANCAKES ON A SERVING PLATE OR PLATTER AND DRIZZLE THE CHOCOLATE SAUCE, ARRANGE FRESH FRUITS/NUTS AND OTHER GARNISHES AS DESIRED/DOLLOP OF SWEET WHIPPED CREAM CAN BE USED AS WELL.
2 – DESSERT PANCAKES WITH FRUITS
FOR THE PANCAKE BATTER:
- REFINED FLOUR- 1 CUP
- SALT-1 PINCH
- BAKING POWDER-1/4 TSP
- EGG-1 NO
- MILK – 1/4 CUP
- WARM WATER-1/4 CUP
- MELTED BUTTER-1/4 CUP
- VANILLA ESSENCE-1/2 TSP
- POWDER SUGAR/CASTOR SUGAR-1 TSP
- OIL-1 TBSP
FOR THE FRUIT TOPPINGS:
SEASONAL FRUITS AS AVAILABLE CAN BE USED. KIWI PEARS APPLES/ DRAGON FRUIT/ PLUMS/PEACHES ETC. CANNED OR TINNED FRUITS LIKE PINEAPPLE SLICES/CHERRIES/ FRUIT COCKTAIL/WATER CHESTNUTS ETC CAN BE USED AS WELL.
FRUIT CRUSHES/PRESERVES/ MARMALADES/ JAMS CAN BE USED TOO FOR TOPPINGS. FLAVOURED WHIPPED CREAM WITH SPRINKLERS AND EDIBLE COLORS MAY BE USED AS WELL.
METHOD:
1. PREPARE THE INGREDIENTS FOR THE PANCAKE BATTER IN A MIXING BOWL, SHOULD BE COATING TEXTURE AND ALLOW TO REST FOR 10 TO 15 MINS.
2. GREASE A NON-STICK PAN OR A PANCAKE MAKER AND POUR A LADLE FULL OF THE BATTER AND LIGHTLY SWIRL THE PAN TO SPREAD
THE BATTER EVENLY.
3. POUR LITTLE MELTED BUTTER ON THE SIDES ENABLING TO COOK EVENLY, SWITCH THE SIDES AND COOK WELL TILL A LIGHT GOLDEN COLOR IS VISIBLE.
4. ASSEMBLE THE PANCAKES ON A SERVING PLATTER/PLATE AND TOP THEM WITH VARIETY OF INGREDIENTS AS PER THE ABOVE CHOICE LIST AND SERVE.
3 – CLASSIC PEANUT BUTTER PANCAKES
FOR THE PANCAKE BATTER:
- REFINED FLOUR- 1 CUP
- SALT-1 PINCH
- BAKING POWDER-1/4 TSP
- EGG-1 NO
- MILK-1/4 CUP
- WARM WATER-1/4 CUP
- MELTED BUTTER-1/4 CUP
- VANILLA ESSENCE-1/2 TSP
- POWDER SUGAR/CASTOR SUGAR-1 TSP
- OIL-1 TBSP
FOR THE PEANUT BUTTER TOPPING:
CRUNCHY PEANUT BUTTER- 2 TO 3 TBSP TO BE DISSOLVED IN 4 TO 5 TBSP WARM WATER. HONEY- 2 TO 3 TBSP ASSORTED FRUITS/NUTS OF YOUR CHOICE- 2 TO 3 TBSP CHERRIES/MINT LEAVES FOR GARNISH. FRESH CREAM/WHIPPED CREAM TOPPINGS AS DESIRED.
METHOD:
1. PREPARE THE INGREDIENTS FOR THE PANCAKE BATTER IN A MIXING BOWL, SHOULD BE COATING TEXTURE AND ALLOW TO REST FOR 10 TO 15 MINS.
2. GREASE A NON-STICK PAN OR A PANCAKE MAKER AND POUR A LADLE FULL OF THE BATTER AND LIGHTLY SWIRL THE PAN TO SPREAD THE BATTER EVENLY.
3. POUR LITTLE MELTED BUTTER ON THE SIDES ENABLING TO COOK EVENLY, SWITCH THE SIDES AND COOK WELL TILL A LIGHT GOLDEN COLOR IS VISIBLE.
4. WARM UP THE PEANUT BUTTER WITH SOME HONEY AND A DASH OF CINNAMON POWDER IF DESIRED AND ARRANGE THE PANCAKES, SERVE THE SAUCE DRIZZLING OVER AND GARNISH WITH NUTS/SEEDS OR FRUITS OF YOUR CHOICE.
