Recipes Occasions

Raspberry Pancakes With A Raspberry Chili Maple Sauce And Spiced Chicken Meatballs

Raspberry Pancakes With A Raspberry Chili Maple Sauce And Spiced Chicken Meatballs
4 from 1 ratings
Fill 202 Print
To show off October's seasonal ingredient of raspberries, Chef Qui put a twist on the classic dish of chicken and waffles. For this sweet and savory plate, he created Raspberry Pancakes with a Raspberry Chili Maple Sauce and Spiced Chicken Meatballs. 
Servings
2
servings
Ingredients
  • 1 cup ap flour
  • melted butter to brush the pan
  • 1 tbsp. baking powder
  • 1 pint of raspberries
  • 2 tbsp. white sugar
  • 1 tbsp. melted butter
  • ¾ cup buttermilk
  • 1 egg
  • 1 tsp. baking soda
  • 1 lb. diced chicken breast
  • 1 egg
  • 1 bunch of mint
  • salt to taste
  • 1 tsp. high quality madras curry powder
  • 1 head garlic peeled
  • ¼ cup garlic croutons
  • 1 tsp. sweet soy sauce
  • 1 tbsp. grated ginger
  • 1 thai chili or jalapeño minced
  • ap flour to dust
  • 1 cup raspberries
  • 1 tsp minced thai chili
  • 1 cup maple syrup
  • 1 cup soy sauce
  • 1 tsp grated ginger
  • 1 cup maple syrup
Directions
  1. Mix all regular pancake ingredients together until most of the lumps are gone and fold in raspberries. In a nonstick pan brushed with some melted butter cook a ¼ cup of batter on medium heat until bubbles appear and pancake browns slightly and flip brown on the opposite side. Makes 8 pancakes.
  2. Mix all ingredients together, except the egg and marinate over night. Combine all ingredients together and pulse in a food processor until all ingredients are emulsified. Season the meatballs with salt and dust with flour and pan fry in a small pan on medium heat until meatballs are browned. Garnish with torn pieces of mint. Makes 16 meatballs.
  3. Mix all ingredients in a small sauce pot and cook until raspberries break down slightly and pull off heat and reserve.
Recommended