Purple Velvet Pancakes (All Natural!)
photo by Baby Kato
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
6-8 pancakes
- Serves:
- 2-3
ingredients
- 1 1⁄4 cups unbleached all-purpose flour
- 1⁄2 teaspoon salt
- 3 tablespoons baking powder
- 1 tablespoon sugar
- 1 egg
- 1⁄2 vanilla bean, crushed
- 3⁄4 cup milk
- 2 tablespoons butter, melted
- 3⁄4 cup fresh strawberries, finely chopped
- 1⁄2 lemon, juice and rind of
directions
- Sift dry ingredients together.
- In a large bowl, beat egg till fluffy using a wisk or fork.
- Add vanilla bean and continue beating until the vanilla seeds visibly changes the colour of the egg. Remove remainder of vanilla bean.
- Little by little add milk, dry ingredients, and melted butter by the tablespoon while continuing mixing.
- Fold in the strawberries, lemon rind, and juice. Watch the batter turn purple.
- Heat a non-stick (teflon) pan on medium. (It is the right heat when you drop some water on the hot dry pan and see it "dance" for a few seconds before it evaporates.) Add 1-2 tablespoons of canola oil for frying each time.
- Use a disher style ice cream scoop, scoop pancake batter for frying. Turn over with wooden spoon when lumpy bubbles are all over the pancake.
- Serving suggestion: I topped mine with fresh strawberries, kiwi, mangoes, and chocolate syrup. Try also berry jam or ice cream, and finish with unsweetened tea or coffee.
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RECIPE SUBMITTED BY
I'm a board director at a theater company, a radio talk show host, aspiring journalist, and college student. I cook home style dishes, mostly self-learnt. Originally from Indonesia and having lived in Europe, the U.S., Australia, my cooking instincts remain basically Asian but occasionally one would find a Mediterranean twang in it as well. I speak fluent English, Dutch, and five variants of Indonesian (proper, "gaul", and regional dialects of Java, Papua, and Timor).