How to Make Delicious Pancakes With Raisins
You've probably had pancakes with fresh fruit—berries, bananas, and apples are all popular additions. Sometimes fruit is added as a topping, and sometimes it's mixed directly into the batter and cooked into the pancakes. Either way, it's delicious, but have you ever tried mixing a dried fruit like raisins into your pancake batter? It turns out that's delicious, too!
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3 to 4 servings
- 2 1/2 cups all-purpose flour
- 1 1/2 cups water
- 3/4 cup sugar
- 1/2 cup raisins
- 1/4 cup cooking oil
- 2 tablespoons baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 2 large eggs
- Butter or oil, for cooking
- 1 large bowl
- 2 medium bowls
- 2 small bowls
- 1 medium plate
- Measuring cups
- Measuring spoons
- Turner or spatula
- Crack the eggs into a bowl. Beat until fluffy.
- Add the cooking oil, vanilla extract, and water. Mix. Add the sugar and salt. Mix again and then set aside.
- In a separate bowl, sift and combine the dry ingredients: all-purpose flour and baking powder.
- In batches, add the dry ingredients to the wet ingredients. Whisk thoroughly as you go. Set aside.
- Heat and grease a pan with 1 tablespoon of butter or cooking oil.
- Using a 1/3 measuring cup, scoop the batter into the pan (just pour the batter in the middle of the pan and allow it to spread out).
- Top the batter in the pan with raisins. Cook until you start to see bubbles around the edges.
- Flip the pancake over and cook the other side until golden brown in color.
- Serve raisin pancakes with syrup or condiments of your choice.
Tips and Techniques
- For creamier pancakes, use milk instead of water.
- For a nuttier flavor, cook the raisin pancakes in butter rather than oil.
- Separate the egg yolks from egg whites. Beat the whites first to make them fluffy before adding in the yolks and other ingredients.
- Cook the pancakes over low heat to prevent burning.
- Replace raisins with other dried fruits (try dried apricots or cranberries, for example).
- Try fruit compote for a sweet garnish.
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