🥞 Raspberry Pancakes (Fluffy & Aesthetic Pink)

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🧾 INGREDIENTS (Serves 2–3)

🔹 Pancake Batter

• 1 cup (125g) all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 3/4 cup (180 ml) milk
• 1 tbsp melted butter
• 1/2 tsp vanilla extract

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🔹 Raspberry Puree (for color & flavor)

• 1/2 cup fresh or frozen raspberries
• 1–2 tbsp sugar
• 1 tsp lemon juice

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🔹 Topping

• Fresh raspberries
• Powdered sugar
• Maple syrup or honey
• Mint leaves (optional for aesthetic ✨)

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🔥 INSTRUCTIONS

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Step 1: Make Raspberry Puree

1. Cook raspberries + sugar + lemon juice on low heat
2. Mash and simmer for 3–5 minutes
3. Strain (optional for smooth texture)

👉 Let it cool

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Step 2: Prepare Batter

1. Mix flour, sugar, baking powder, baking soda, salt
2. In another bowl: whisk egg + milk + butter + vanilla
3. Combine wet + dry gently (do NOT overmix)

👉 Add 2–3 tbsp raspberry puree → pink color 💗

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Step 3: Cook Pancakes

1. Heat non-stick pan (medium-low heat)
2. Pour batter (small circles for thick stacks)
3. Cook until bubbles form
4. Flip and cook 1–2 more minutes

👉 Keep them soft, not too dark (to preserve pink color)

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Step 4: Assemble

• Stack pancakes
• Drizzle raspberry puree
• Add fresh raspberries
• Dust powdered sugar

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💡 PRO TIPS

💗 Perfect Pink Color

• Don’t overcook → keeps pastel tone
• Use more puree for deeper color

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🥞 Super Fluffy Texture

• Let batter rest 5–10 minutes before cooking
• Don’t press pancakes while cooking

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🍓 Extra Flavor Boost

• Add white chocolate chips inside batter 😏

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⚠️ COMMON MISTAKES

• ❌ Overmixing → dense pancakes
• ❌ High heat → burnt outside, raw inside
• ❌ Too much puree → batter too thin

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📊 CALORIES (approx)

• ~250–300 kcal per serving