Welcome to the Foodies Bee Hive community, and I feel so excited to share what I call my kitchen experiment in this awesome community. I have been at this for a few decades now, and making awesome delicacies is something I have developed so much passion for.
I have shared numerous recipes on my blog, and my joy was boundless when @princess-dara told me about this awesome community, but due to my busy schedule, I had to wait until now before making a post.
Pancakes have been one of my favorite snacks for some years now, and I enjoy them a lot. I have tried different types of pancake recipes, but this is my first time trying pineapple and veggies together in my pancake. I enjoy pineapple as a fruit, and you know how delicious and nutritious it is, so combining it with veggies means unlocking a whole new level of experience for myself. Making this yummy pineapple and veggie pancake is quite easy, so let me take you through the process.
Ingredients
100g of carrot
2 Eggs
200g of flour
35 ml of groundnut oil
Half teaspoon of baking powder
2 and a half teaspoons of sugar
50g of milk
5 pieces of spring onions
Half teaspoon of salt
200g of pineapple
Procedure
I started by processing some of the recipes in the state where I needed them.
-I chopped the spring onion into smaller pieces.
- I grated the carrot with a hand grater.
- I chopped pineapple and gently removed the pineapple eyes since I can't chew them.
I broke the eggs in a small container and whisked with a spoon.
Getting all the above done makes the remaining process quite easy
I turned the chopped pineapple, spring onion, and grated carrot into a clean bowl.
I added two and a half teaspoons of sugar.
I added half a teaspoon of salt.
I added the 200 grams of flour.
I added half a teaspoon of baking powder.
I added the 50 g of milk.
I added the whisked eggs as well.
I mixed the ingredients again thoroughly until it became a batter and set it aside.
I heated the frying pan and added a few drops of oil just to grease the pan. (*The purpose of this is to prevent the batter from sticking to the pan and not frying.)
After greasing the pan, I allowed it to heat more while on low heat.
I already filled a small cup with the batter and just poured some of it into the pan.
I poured the batter at the same point inside the pan and allowed the batter to spread itself.
I left the batter in the pan for about 50 seconds on low to prevent it from burning before flipping to the other side.
I allowed the other side to cook as well before removing the ready-to-eat pancake from the frying pan.
I repeated the process for the rest of the batter, and the outcome was really good.
I had a soft, fluffy, delicious, and nutritious pancake for myself.
All the image in the post belongs to me
▶️ 3Speak
