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Posts Tagged ‘raspberry’

In my family we always have Sunday brunch which is pretty much some breads or baked goods, sausages/smoked salmon, egg dish and fruits. But we ran out of of breads and baked goods, so I decided to make these new flavor pancakes, experimenting the flavor and a change for the taste. I didn’t border to look up recipes online, just used my fluffy blueberry pancake recipe as a reference. I also ran out of unsweetened cocoa powder so my pancake batter was kinda thin this time.

Flavor? You can NEVER go wrong when raspberry meets chocolate. The chocolate flavor is there, even though the pancakes don’t look dark brown like chocolate (because I was short on cocoa powder), and I just love bites of tangy raspberry in the pancakes. The whole family loves this new creation.

What else can you add to basic chocolate pancakes? Fresh bananas, strawberries, or none (though it will need some good amount of cocoa powder/melted chocolate to make it taste this good).

Raspberry Chocolate Pancakes

Raspberry Chocolate Pancakes

Raspberry Chocolate Pancakes Recipe (makes 15-17 pancakes)

Ingredients:
1 1/4 cup flour
5 tbsp unsweetened cocoa powder
3 tbsp sugar
5 tsp baking powder
1/2 tsp salt
1 1/3 cup milk
2 eggs
3 tbsp unsalted butter– melted
1 cup fresh raspberries– washed and break apart with fingers

Method:

  1. In a large bowl, sift flour, cocoa powder, sugar, baking powder and salt. Make a well in the center.
  2. In a separate bowl, whisk milk and egg to combine. Add in melted butter, whisk to blend well.
  3. Pour the milk mixture to the flour well all at once. Mix to combine until the mixture just becomes moist. Do not over mix the batter. Lightly stir in raspberries.
  4. Heat a griddle or flat pan over medium heat. Drizzle a little cooking pol or spray with cooking spray. Pour batter onto hot griddle, and cook just like with regular pancakes.
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When the berries are no longer appealing and sitting in the fridge too long, then it’s a good time to make these muffins. I use blueberries and raspberries here, but you can also use strawberries and/or blackberries.

Mixed Berries Muffins

Mixed Berries Muffins

Mixed Berries Muffins (makes 12 pieces)

Ingredients:
2 cups flour
1/2 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 stick (4 oz) unsalted butter– melted and cooled
2 eggs
2/3 cup milk
1 1/2 cup fresh blueberries and raspberries combined

Method:

  1. Preheat oven to 400°F. Grease muffins pans with cooking spray.
  2. Sift flour, sugar, baking powder and salt in a big bowl. Stir to mix well.
  3. Add eggs to the milk and whisk to blend well.
  4. Make a well in the center of flour mixture, then pour in egg mixture and melted butter. Use a spatula to fold the mixture gently until just combined. Then fold in berries.
  5. Scoop batter into muffin pans. Bake at preheated oven for 25 minutes. Transfer to cool on a rack.

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This is pretty much a basic muffin recipe, all I did was changing the fruits for different taste. The muffins are light and moist. The tangy refreshing raspberries make the muffins even lighter… before you know it you’ll have two in your tummy!

Raspberry Muffins

Raspberry Muffins

Raspberry Muffins (makes 10 muffins)

Ingredients:
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
4 tbsp sugar
4 tbsp unsalted butter, melted and cooled
2 egg yolks
3/4 cup milk, plus 2-3 tbsp
2 egg whites
1 cup raspberries– rinsed
chopped walnuts for topping– optional

Method:

  1. Preheat oven to 400° F. Line a muffin pan with 10 paper muffin cups or grease with cooking spray. Fill the 2 empty cups halfway with water.
  2. Sift the flour, baking powder, and salt into a bowl. Stir in 3 tbsp of sugar. In another bowl, hand whisk egg yolk, milk and melted butter until blended well. Pour the yolk mixture over the flour mixture and whisk until just combined (do not overmix– the batter will be slightly lumpy).
  3. Use a electric hand mixer, beat egg white until fluffy. Add in 1 tbsp sugar gradually and continue beating until soft peak appears as for meringue. Gently fold in whipped egg white into the batter until just blended, followed by folding in 2-3 tbsp milk.
  4. Add in raspberries and gently stir in just enough to combine.
  5. Divide the batter evenly among the prepared muffins cups. Sprinkle walnuts on top if using. Bake the muffins until golden, for about 20 minutes. Remove the muffins from the pan and cool on the rack.

Regina’s Note:

  • You can use combination of  different fruits (apples, blueberries, raspberries, strawberries) to create different taste. Combine fresh fruits and dried fruits such as banana chips, apricots, raisin, pineapples… be creative and let it surprise your taste bud!

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