Buckwheat Pancake

 RECIPE: Stack with Apple Raisin Compote

We will be presenting various recipes prepared by Le Meridien’s Chef Deepak Barua every fortnightly

How to make pancake;

1. Sieve buckwheat flour and add castor sugar, baking soda and salt to it

2. Make puree of banana and keep aside

3. Add melted butter, banana puree, vanilla essence and water to buckwheat flour and make a smooth butter. Strain the butter if there are lumps in it

How to make apple and raisin compote:

1. Wash and peel apple and cut into small dices

2. Take pan and heat it up, melt butter and sauté diced apple, raisins and cinnamon sticks

3. Add sugar and cook it for 15 mins on low flame.

For the final presentation;

1. Take a non-stick pan and heat it up on low flame, add few drops of oil, pour butter and make pancake, cook nicely on both sides.

2. Serve hot with apple and raisin compote.

The easy signature dish can be prepared in homes with simple local ingredients below:


For pancake, we require;
Ingredients Quantity
Buckwheat flour 250gm Castor sugar 40gm
Melted Butter 30ml Banana 250gm
Water 50ml Baking Soda 3gm
Salt a pinch
Vanilla Essence 15ml
Refined oil (for cooking) 20ml

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For apple and raisin compote, we need;
Ingredients Quantity
Apple 250gm
Raisin 30gm
Sugar 75gm
Butter 30gm
Cinnamon sticks 2 sticks


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