Soft Raisin Pancakes

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

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!

Cook Time

Ingredients

• 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

Utensils

• 1 large bowl
• 2 medium bowls
• 2 small bowls
• 1 medium plate
• Measuring cups
• Measuring spoons
• Sieve
• Whisk
• Pan
• Turner or spatula
• Ladle
  

Instructions

1. Crack the eggs into a bowl. Beat until fluffy.
2. Add the cooking oil, vanilla extract, and water. Mix. Add the sugar and salt. Mix again and then set aside.
3. In a separate bowl, sift and combine the dry ingredients: all-purpose flour and baking powder.
4. In batches, add the dry ingredients to the wet ingredients. Whisk thoroughly as you go. Set aside.
5. Heat and grease a pan with 1 tablespoon of butter or cooking oil.
6. 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).
7. Top the batter in the pan with raisins. Cook until you start to see bubbles around the edges.
8. Flip the pancake over and cook the other side until golden brown in color.
9. 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.

© 2021 Travel Chef

Comments

Travel Chef (author) from Manila on January 24, 2021:

Hi Chitrangada,

Thank you! Hopefully you'll try this recipe.

Chitrangada Sharan from New Delhi, India on January 24, 2021:

This sounds delicious and I liked your presentation. The combination of ingredients is interesting. Well explained procedure and helpful pictures.

Thank you for sharing.

Travel Chef (author) from Manila on January 24, 2021:

Hi Sp,

I agree with you. Fresh fruit for toppings are really the best for pancakes. I hope you'll try our recipe.

Travel Chef (author) from Manila on January 24, 2021:

Hello Linda,

I hope the tips and techniques section helps you once you do this recipe.

Sp Greaney from Ireland on January 21, 2021:

These look delicious. I never tried adding raisins to the batter once it was poured into the pan. This would be a great way to incorporate other fruits and berries into a dish too especially if you want kids to each more of them.

Linda Crampton from British Columbia, Canada on January 20, 2021:

These pancakes sound delicious. I like the suggestions in your “Tips and Techniques” section, too.

Travel Chef (author) from Manila on January 20, 2021:

Hello Pamela,

It's really tasty. For sure you'll enjoy it.

Travel Chef (author) from Manila on January 20, 2021:

Hi Louise,

Yes, so easy and delicious. I hope you try it.

Pamela Oglesby from Sunny Florida on January 20, 2021:

This sounds like a very tasty reipce. Thank you for sharing it.

Louise Powles from Norfolk, England on January 20, 2021:

I love pancakes, and this sounds very simple to read. Thanks for the lovely recipe. :)