There is nothing particularly Guyanese about this recipe, but everyone loves a good pancake or two. In fact, when I was growing up pancakes, or chotah as we called it, were often made for weekday breakfast and served with scramble eggs. These chotahs were more akin to Indian dosas. Sometimes, my mom made them really sweet so you didn’t need any topping except a bit of butter. Other times she made them savory by adding scallions and garlic to the batter. The savory chotahs we rolled up (like a dosa) and ate with cheese, scrambled eggs, or even potato curry or stews. Yummy.
I make pancakes mostly on Sundays or as a treat when my husband has his first day off after a long stretch. When my sister-in-law visits, she always puts in her requests for pancakes. So I can safely say that these are pretty good. This recipe I created after trying quite a few online ones, so it might have bits and pieces from a few recipes.
Well, let’s get to it…
You should make the strawberries and whiskey syrup first. Then set it aside to cool.
Now for the pancake batter…
Pancakes with strawberries and whiskey syrup. (5 servings)
4 tbsp. melted butter
1 1/2 cups milk
2 cups flour
2 tbsp. granulated sugar
2 tbsp. baking powder
1/2 tsp. salt
About 2 tbsp. additional butter for cooking pancakes
Strawberries and whiskey syrup
2 cup strawberries
1 cup water
1/2 cup granulated sugar
1/4 cup whiskey
Syrup: Make the syrup first and set aside. In a saucepan on medium heat, add strawberries, sugar and water. Bring to a boil. Once boiling add whiskey. Boil for 10 minutes or until strawberries are cooked but not too soft.
First, prepare the wet ingredients by adding, milk, melted butter and eggs to a small mixing bowl and whisking together until eggs are “fluffy.” Set aside. Then, add flour, granulated sugar, baking powder and salt to a large mixing bowl. Mix together and add wet ingredients (milk, melted butter and eggs). Whisk until wet and dry ingredients are thoroughly mixed and form a smooth batter. Warm a skillet / frying pan / griddle on medium. Coat pan with butter. Ladle 1/2 cup of batter onto the pan (I use a measuring cup for this). Cook on each side for about 2 minutes or until air bubbles form on the top side of the pancake. Flip and cook for an additional 2 to 3 minutes. Remove from heat and top with strawberry syrup.
Tips and Ramblings:
1. This recipe makes about 10 pancakes. I consider 2 pancakes the serving size. Hence, why I said above that it’s about 5 servings. You can easily divide the ingredients in half if your family is smaller.
2. I am using frozen strawberries because it is winter and the fresh strawberries are quite sour.
3. You can use Brandy or Bourbon (I’ve used both before) if you don’t have whiskey, or even rum.
4. I seriously don’t know how to spell any of the Guyanese creolese words so I might have misspelled chotah. 🙂
5. It will take you about 20 minutes to make these pancakes. Easy peasy.