However, if you fancy traditional fluffy style pancakes, I have the perfect recipe for you. These pancakes use fresh raspberries to give them a sweet and sour flavour, as well as being super fruity. I love serving these with a dark chocolate drizzle infused with Lee Kum Kee Double Deluxe Soy Sauce which is double fermented to give an umami soy taste, giving a salty sweet twist for traditional pancakes.
In a large bowl, whisk together the flour, baking powder, sugar and salt.
In a small bowl whisk the milk, egg and oil.
Pour the wet ingredients into the dry ingredients to make a lumpy batter. Heat up a pancake pan over medium heat. Spray the pan with oil spray, spoon 1/3 of a ladle of the batter in. When the batter bubbles, flip to cook on the other side until golden brown. Repeat with the remaining batter, keep the pancakes on a wire rack, and warm in the oven.
Melt some dark chocolate in a warm water bath, drizzle in some Lee Kum Kee Double Deluxe Soy Sauce . Give a gentle stir to mix well. Set aside ready for drizzling.
To serve, stack the pancakes, top with fresh raspberries and drizzle over with the dark chocolate soy sauce.
You can also use buttermilk, or you can make “sour milk” by adding a tablespoon of vinegar or lemon juice to normal milk and let it sit for about 4-5 minutes, it will thicken and curdle.
PREP TIME: 12 MINUTES | COOK TIME: 10 MINUTES
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
