Chocolate Pancakes With Mango Yoghurt Recipe
Summary
Preparation Time5 MinCooking Time9 Min
Ready In14 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings3
Interest GroupHealthy
Ingredients
| ¼ cup plain flour (maida) | ||
| Cornflour | 1/4 Cup (16 tbs) | |
| Cocoa powder | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Milk | 1/4 Cup (16 tbs) | |
| Melted butter | 1 Tablespoon | |
| Salt | 1 Pinch | |
| ½ teaspoon Eno's fruit salt | ||
| ½ cup yoghurt (curds) | ||
| Cream | 1/4 Cup (16 tbs) (For the yoghurt) | |
| 2 tablespoons castor sugar | ||
| a few drops vanilla essence | ||
| Sugar | 1 Tablespoon (To be mixed into a soaking syrup) | |
| Water | 1/4 Cup (16 tbs) (To be mixed into a soaking syrup) | |
| Rum | 1/4 Tablespoon (To be mixed into a soaking syrup) | |
| Other ingredients | ||
| Mango | 1 , chopped (To be mixed into a soaking syrup) | |
| melted butter for cooking | ||
Directions
For the pancakes
1. Combine the plain flour, cornflour, cocoa powder, milk, salt, butter and ¼ cup of water. Mix very well until no lumps remain. Add the fruit salt and mix well.
2. Grease a 125 mm. (5") diameter non-stick pan with a little butter.
3. Pour 1 tablespoon of the batter to make a pancake of 50 mm. (2") in diameter.
4. Turn over gently and cook till both sides are lightly browned.
5. Repeat for the remaining batter to make 5 more pancakes, greasing the pan with butter when required.
For the yoghurt
1. Whip the cream with the sugar and vanilla essence and keep aside
2. Beat the yoghurt well ensuring there are no lumps.
3. Fold the whipped cream into the yoghurt and refrigerate.
How to proceed
1. Place the pancake on a serving plate and sprinkle with a little soaking syrup on top.
2. Spoon some of the yoghurt mixture on top.
3. Place a few mango slices and top with one more pancake.
4. Sprinkle some more sugar syrup on top and serve immediately.
5. Repeat to make 2 more servings.
6. Serve immediately.
1. Combine the plain flour, cornflour, cocoa powder, milk, salt, butter and ¼ cup of water. Mix very well until no lumps remain. Add the fruit salt and mix well.
2. Grease a 125 mm. (5") diameter non-stick pan with a little butter.
3. Pour 1 tablespoon of the batter to make a pancake of 50 mm. (2") in diameter.
4. Turn over gently and cook till both sides are lightly browned.
5. Repeat for the remaining batter to make 5 more pancakes, greasing the pan with butter when required.
For the yoghurt
1. Whip the cream with the sugar and vanilla essence and keep aside
2. Beat the yoghurt well ensuring there are no lumps.
3. Fold the whipped cream into the yoghurt and refrigerate.
How to proceed
1. Place the pancake on a serving plate and sprinkle with a little soaking syrup on top.
2. Spoon some of the yoghurt mixture on top.
3. Place a few mango slices and top with one more pancake.
4. Sprinkle some more sugar syrup on top and serve immediately.
5. Repeat to make 2 more servings.
6. Serve immediately.
Chef
