Banana Cocoa Pancakes
Servings - 2 - 3
INGREDIENTS
All purpose flour - 215 grams
Cocoa powder - 35 grams
Baking powder - 1 1/2 teaspoons
Baking soda - 1/2 teaspoon
Salt - 1/4 teaspoon
Bananas - 3
Curd - 60 grams
Powdered brown sugar - 45 grams
Vegetable oil - 1 tablespoon
Vanilla essence - 1/2 teaspoon
Milk - 325 milliliters
Butter - 1/2 teaspoon
PREPARATION
1. In a mixing bowl, add 215 grams all purpose flour, 35 grams cocoa powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt and mix it well. Keep aside.
2. In a another mixing bowl, add 3 bananas, 60 grams curd, 45 grams powdered brown sugar, 1 tablespoon vegetable oil, 1/2 teaspoon vanilla essence and mash the bananas properly to make a thick batter.
3. Pour the batter into the all purpose flour mixture, add 325 milliliters milk in batches and mix it well to make a thick batter.
4. Heat 1/2 teaspoon butter in a pan, add the prepared batter in it.
5. Cook on moderate heat for 2 - 3 minutes and flip it gently.
6. Cook until it turns golden dark brown in color from both sides.
7. Remove it from heat and place it on a serving plate.
8. Add some banana slices and blueberries on top of it.
9. Drizzle some chocolate syrup.
10. Serve.
Red Velvet Pancakes
Servings - 2 - 3
INGREDIENTS
All purpose flour - 215 grams
Cocoa powder - 25 grams
Baking powder - 2 teaspoons
Baking soda - 1/2 teaspoon
Salt - 1/2 teaspoon
Milk - 275 milliliters
Vinegar - 1 teaspoon
Castor sugar - 50 grams
Oil - 1 1/2 tablespoons
Vanilla oil - 1/2 teaspoon
Organic food color - 1 teaspoon
Milk - 350 milliliters
Butter - 1/2 teaspoon
Cream cheese - 75 grams
Powdered sugar - 2 tablespoons
Whipped cream - 130 grams
Milk - 35 milliliters
PREPARATION
1. In a mixing bowl, add 215 grams all purpose flour, 25 grams cocoa powder, 2 teaspoons baking powder, 1/ 2teaspoon baking soda, 1/2 teaspoon salt and mix it well.
2. In a another mixing bowl, add 275 milliliters milk, 1 teaspoon vinegar and mix it well.
3. Add 50 grams castor sugar, 1 1/2 tablespoons oil, 1/2 teaspoon vanilla oil, 1 teaspoon organic food color and mix it well.
4. Then, add the all purpose flour mixture and mix it again.
5. Now, add 350 milliliters milk in batches and mix it well to make a thick batter.
6. Heat 1/2 teaspoon butter in a pan, add the prepared batter in it.
7. Cook on moderate heat for 2 - 3 minutes and flip it gently.
8. Cook until it turns golden brown in color from both sides.
9. Remove it from heat and keep aside.
10. In a mixing bowl, add 75 grams cream cheese and whisk it well.
11. Add 2 tablespoons powdered sugar, 130 grams whipped cream and mix it well.
12. Add 35 milliliters milk and mix it well.
13. Place the prepared pancakes on a serving plate.
14. Drizzle some prepared frosting over it.
15. Garnish with strawberries.
16. Serve.
Pumpkin Pancakes
Servings - 2 - 3
INGREDIENTS

Raw pumpkin - 325 grams
Water - 350 milliliters
Powdered sugar - 45 grams
Curd - 90 grams
All purpose flour - 200 grams
Vegetable oil - 20 milliliters
Baking powder - 1 1/2 teaspoons
Baking soda - 1/2 teaspoon
Salt - 1/2 teaspoon
Cinnamon powder - 1/2 teaspoon
Milk - 320 milliliters
Butter - 1/2 teaspoon
PREPARATION
1. Take a pan, add 325 grams raw pumpkin, 350 milliliters water and mix it well.
2. Bring it to a boil.
3. Cover it with lid and boil for about 5 minutes on medium heat.
4. Open the lid and remove it from heat.
5. Transfer this into a blender, add 45 grams powdered sugar, 90 grams curd and blend it into a puree. Keep aside.
6. In a mixing bowl, add 200 grams all purpose flour, 20 milliliters vegetable oil, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon powder, pumpkin puree, 320 milliliters milk and mix it well to make a thick batter.
7. Heat 1/2 teaspoon butter in a pan, add the prepared batter in it.
8. Cook on moderate heat for 2 - 3 minutes and flip it gently.
9. Cook until it turns golden brown in color from both sides.
10. Remove it from heat and place it on a serving plate.
11. Drizzle some honey over it.
12. Garnish with strawberries.
