Pancakes with Raspberries and White Chocolate Recipe
Fluffy pancakes with chunks of white chocolate and juicy raspberries are a breakfast that can easily pass for dessert. In American cafés, this kind of flavor combination often appears on seasonal breakfast menus. The sweetness of the chocolate and the light tartness of the raspberries balance each other out, so the pancakes don’t feel overly heavy.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
Ingredients
- wheat flour - 200 g
- milk - 250 ml
- egg - 1 piece
- white chocolate - 80 g
- raspberries - 120 g
- sugar - 2 tablespoon
- baking powder - 2 teaspoon
- vanilla - 1 teaspoon
- salt - 0.25 teaspoon
- vegetable oil - 2 tablespoon
- vegetable oil - 2 tablespoon
Main Ingredient:
wheat flour
Preparation
- Chop the white chocolate into small pieces with a knife.
- In a bowl, mix the flour, baking powder, salt, and sugar.
- In another bowl, whisk the egg with the milk, oil, and vanilla until combined.
- Pour the wet ingredients into the dry and stir with a spoon just until combined. The batter should be thick but pourable.
- Add the chopped white chocolate and gently fold it in. If using fresh raspberries, rinse and pat them dry; if using frozen, do not thaw them beforehand.
- Heat a pan over medium heat, add a little oil, and spread it over the surface.
- Spoon the batter onto the pan, forming small pancakes. Place a few raspberries on top of each pancake, gently pressing them into the batter.
- Cook for 2–3 minutes, until bubbles appear on the surface and the edges start to set. Carefully flip and cook for another 1.5–2 minutes, until golden.
- Serve the pancakes immediately. You can add more fresh raspberries on top and, if you like, a little powdered sugar or yogurt.
Storage
In fridge:
1 days
Freezing:
Yes
Store cooled pancakes in an airtight container in the fridge for up to 2 days, separating layers with baking paper. Reheat gently in a dry pan or in the oven so they stay fluffy.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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