Coconut Ice Cream Baskets
Here’s a contribution by Mahparah Raza!
Ingredients: Continue reading
We’ve recently begun doing a lot of pancakes, and this one is my own new recipe! Plus, this pancake can be served chilled or fresh (hot), even though I personally prefer the latter. This quick recipe is great for any time of the day, and can satisfy your taste buds and your stomach, both!
Makes: 1 huge, thin pancake.
1 whole egg
4-1/4 tbsps all-purpose flour
1/4 tsp baking powder
1/2 tsp vanilla essence
2 tsps sugar
2 scoops ice-cream (any flavour)10 tbsps milk
- First, mix the milk and ice-cream in a blender.
- Now mix all the wet ingredients and the dry ingredients in separate bowls.
- Add the ice-cream milk/shake to the wet mixture. Mix well.
- Slowly and gradually add the wet mixture to the dry mixture. Be careful not to form lumps.
- Oil a pan. On medium heat, pour the batter in the pan in circles. If you want a thin pancake, which is great for an ice-cream pancake, spread the batter all over the pan. Make sure it is even.
- Flip over when one side is done or when you see bubbles forming on top.
- When the other side is also cooked, take off from flame.
- Serve hot or chilled. Goes great with a scoop of ice-cream in the centre, chocolate syrup etc as toppings.
This delicious recipe has been complied by Sarah Raza. Thank you, Sarah! It’s not only delicious, but also easy and quick; perfect for those last-minute desserts! This recipe can also be made without sugar and/or jelly, if you are aiming for low-sugar desserts.
1 cup yogurt
1 whole apple, sliced
1 whole banana, sliced
Two whole pineapple round slices
1-2 scoops Ice-cream (whatever flavour)
Flavoured Jelly (optional)
Sugar (as much as needed; optional)
- Cut the pineapple into small pieces. Put fruits aside.
- Mix the ice-cream and yogurt in a blender, add sugar if necessary.
- Set the fruits in a tray, and pour the ice-cream yoghurt over them.
- Sprinkle Jelly pieces cut in squares over the yoghurt.