How to make Mini Pancakes - SK Khazana -
Mini pancake served in stacks stuffed with hazelnut spread and topped with mixed berries
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour, Melted butter (पिघला हुआ मक्खन )
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Mini Pancakes - SK Khazana checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Khandvi Hawain Style Fruit Pancake Biscuit Bites With Beetroot And Carrot Shots Burrito
Mini Pancakes - SK Khazana Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Mini Pancakes - SK Khazana Recipe
Refined flour 1/2 cup
Melted butter 1 tablespoon
Vanilla essence 1 teaspoon
Egg 1
Castor sugar 1/4 cup
Milk as required
Butter to cook
Hazelnut spread 1/4 cup
Raspberries to garnish
Blueberries to garnish
Icing sugar to sprinkle
Method
Step 1
Sift refined flour into a mixing bowl, add melted butter, vanilla essence, egg and castor sugar and mix.
Step 2
Add sufficient milk and whisk well to make smooth semi-thick batter. Transfer the batter into a squeezy bottle.
Step 3
Heat 1 teaspoon butter on non-stick tawa. Squeeze the batter on it to make as many small pancakes as the space on the tawa permits. Cook, turning sides till both sides are evenly golden. Make more pancakes with the remaining batter.
Step 4
Transfer hazelnut spread into a squeezy battle. Place one pancake on a serving platter, top it with hazelnut spread, place another pancake one top and repeat the process. Use up the remaining pancakes similarly.
Step 5
Place a raspberry and a blueberry on alternate pancake stacks and secure with a toothpick. Sprinkle icing sugar over them and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
