Raspberry Pancakes with Dark Choc Soy Drizzle by Ching He Huang
Lee Kum Kee

Raspberry Pancakes with Dark Choc Soy Drizzle by Ching He Huang

Serves 2
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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.


Dry Ingredients

Plain Flour
1 Pinch  Sea Salt
50g Sugar
2 tsp Baking Powder
Wet Ingredients

Coconut Milk
2 Tbsp Vegetable Oil
1 Egg Beaten
For the Dark Chocolate Soy Drizzle
100g Dark Chocolate or ready to use chocolate sauce
200g Fresh Raspberries


1 In a large bowl, whisk together the flour, baking powder, sugar and salt.
2 In a small bowl whisk the milk, egg and oil.
3 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.
4 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.
5 To serve, stack the pancakes, top with fresh raspberries and drizzle over with the dark chocolate soy sauce.


1 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.
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And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.