Ingredients:
- 450 gms Refined Flour
- 450 ml Milk
- 2 nos Eggs
- 125 gms Oats
- 15 gms Baking Powder
- 50 gms Sugar
- A pinch Salt
- 75 gms Unsalted Butter
- 250 gms Raspberry coulis
- 40 ml Maple Syrup to drizzle
- 20 gms Fresh Raspberries
Chef of the day: Purnachander Reddy (BCTCA 6th Sem)
Method:
- In a medium bowl, whisk together the flour, oats, baking powder, sugar and salt.
- In a separate medium bowl, whisk together the milk, egg and half the melted butter. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the smashed raspberry coulis.
- Place a non-stick pan or griddle over medium-low heat. Grease it with oil (optional). Drop 75 gms of the batter onto the hot pan, spacing the pancakes at least 2 inches apart.
- Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve the pancakes with maple syrup and additional fresh raspberries.