This is my 1st post on desserts. There will be more to come. I will add some variety every now and then to complement my broad based chinese dishes. Desserts that are healthy and look pretty can tempt every palate, even those who don't have that sweet tooth!
Raspberries are mainly grown in California and contain high anti-oxidants. Did you know that raspberries contain 50% more anti-oxidants than strawberries, 300% more than kiwi fruits and 1000% more than tomatoes? That's according to a research conducted in the Netherlands.
Raspberries are a good source of Vitamin C, dietary fiber, folate, magnesium, riboflavin and potassium.
Ingredients (for serving 4 pax)
2 cups wheat flour
1/4 cup sugar
4 tsp baking powder
1/2 tsp salt
4 eggs, beaten
2 cups butter milk
1/4 cup butter, melted
For the raspberries mixture
300 gm frozen raspberries
1/2 cup sugar
1 tsp corn flour
Instructions
Sift the flour and add sugar, baking powder and salt into large mixing bowl. Add the eggs, butter milk and butter slowly while stirring. Continue to stir until flour is mixed evenly.
Heat oil in non-stick pan (you can use butter if desired). Pour the batter in the shape of a round mould. Flip both sides and pan fry till golden brown. Set aside.
For the raspberries mixture, put the frozen raspberries and sugar in a saucepan. Cook over low heat until soft and caramelized. Add the corn flour and stir evenly. Simmer for 2 mins and serve. Pour over the ready pancakes.
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