How to make Chocolate Pancakes With Exotic Fruits -
Low cal pancakes stuffed with exotic fruits.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chocolate (चॉकलेट), Apples (सेब)
Cuisine : Fusion
Course : Desserts
For more recipes related to Chocolate Pancakes With Exotic Fruits checkout Chocolate kulfi, Choco Lava Cake, Chocolate Fudge Cake, Tiramisu . You can also find more Desserts recipes like Fruit Cocktail Custard Mango cream Low Cal Crunchy Fruits With Yogurt Chocolate Coated Strawberries with Salt
Chocolate Pancakes With Exotic Fruits Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Chocolate Pancakes With Exotic Fruits Recipe
Chocolate
Apples 100 grams
Skimmed milk 1 cup
Egg white 1
Cocoa powder 1 tablespoon
Refined flour (maida) 3/4 cup
Oil to deep fry
Stuffing
Apple 1 small
Bananas 2 small
Kiwi fruit 1
Butter 1 teaspoon
Castor sugar (caster sugar) 1/4 cup
Port wine/Fruit juice 2 tablespoons
Pomegranate seeds (anardana) 1/4 cup
For garnishing
Fresh low fat cream 1 cup
Sugar 1/4 cup
Method
Step 1
To prepare the pancake batter melt chocolate in a double boiler, cool it a little, add warm milk, egg white and mix gently. Add cocoa powder, flour and whisk till smooth. Transfer this batter into a bowl and chill for thirty minutes.
Step 2
Wash and cut apple and kiwi fruit into half inch sized cubes. Peel bananas and cut into half inch sized cubes. Heat one teaspoon of butter in a pan.
Step 3
When it melts add castor sugar and mix well. Add fruit cubes, port wine or fruit juice. Lower heat and simmer till fruits are tender and totally dry.
Step 4
Add pomegranate seeds and mix well. Remove the pan from heat and keep warm. Whip fresh low fat cream and sugar together and keep aside.
Step 5
To make the pancakes, heat a non-stick pan, pour in just enough batter to cover the base of the pan, swirl to coat evenly. Cook till pancake sets and flip it to cook the other side.
Step 6
Gently slide pancake onto a plate and similarly prepare more pancakes with the remaining batter. Divide filling into as many portions as the number of pancakes.
Step 7
Place a pancake on a plate, spread fruit mixture on one half and fold the other half over. Serve topped with whipped cream.
Nutrition Info
Calories : 2433 Kcal
Carbohydrates : 282.8 gm
Protein : 32.8 gm
Fat : 130.1 gm
Other : Fiber- 14.9gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
