• 450 gms          Refined Flour
  • 450 ml            Milk
  • 2 nos                Eggs
  • 125 gms           Oats
  • 15 gms             Baking Powder
  • 50 gms            Sugar
  • A pinch           Salt
  • 75 gms             Unsalted Butter
  • 250 gms          Raspberry coulis
  • 40 ml               Maple Syrup to drizzle
  • 20 gms            Fresh Raspberries

Chef of the day:  Purnachander Reddy (BCTCA  6th Sem)


  1. In a medium bowl, whisk together the flour, oats, baking powder, sugar and salt.
  2. In a separate medium bowl, whisk together the milk, egg and half the melted butter. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the smashed raspberry coulis.
  3. Place a non-stick pan or griddle over medium-low heat. Grease it with oil (optional). Drop 75 gms of the batter onto the hot pan, spacing the pancakes at least 2 inches apart.
  4. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve the pancakes with maple syrup and additional fresh raspberries.