Valentines day delicious breakfast

-By Shalini Kolluri



There are many ways to plan a romantic day for the one you love. While some consider going on fancy dates, some others prefer ordering in and enjoying their quiet time together. For those like me, who find creative expression through their cooking, there is nothing more personal than preparing a delectable and aesthetic meal for your boo.

I think it’s important to keep the meal simple yet satisfying. It’s definitely one of those days you can stop counting your calories and indulge! The reason I said simple was because you shouldn’t have to spend too much time in the kitchen trying to prepare a complicated meal. You’ll want to look spiffy and focus on having a great time.

For breakfast, we have a coffee milk shake and strawberry buckwheat pancakes!

Buckwheat, a gluten-free relative of rhubarb, has a delicate, almost nutty flavor all its own. These pancakes are light and fluffy and soak up maple syrup like sponge.

Ingredients:-(12 pancakes)

2 cups buckwheat flour

3 table spoons honey

1 teaspoon baking powder

1 teaspoon vanilla essence (optional)

2 cups milk / almond milk

2 large eggs

3 table spoons canola oil

1 cup sliced strawberries

1/2 teaspoon salt


Whisk the flour, honey, salt, baking powder and baking soda in a large bowl. Add the milk, eggs and oil to a second bowl and whisk to combine.

Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined.

Heat a nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once the butter melts, wipe the skillet with a paper towel. Ladle about 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes.


Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes.

Arrange the pancakes on individual plates and serve with the syrup.Enjoy!!





This is a blended-coffee treat much like an iced cappuccino you might buy at a restaurant. You can make it non-dairy by using soy milk/almond milk. In under a minute, you have perfectly whipped milkshake in a glass, ready to be sipped on with delicious pancakes.


1 tbsp Nescafe

¼ cup warm water

4 tablespoons honey/agave

1 table spoon Hershey’s chocolate syrup

2 cups chilled milk

1/4 teaspoon vanilla essence

6 to 8 ice cubes or as required


In a blender take take 1 tbsp Nescafe powder,honey,chocolate syrup and add ¼ cup warm water. Add ¼ cup warm water. Stir very well to make the shake, I used whole milk. You can also use skimmed milk or low fat milk or almond milk. If you are using low fat milk, then just reduce the ¼ cup water to about 2 to 3 tbsp.

Blend for a minute or till the coffee solution becomes frothy and the color lightens a bit.

Add 6 to 7 ice cubes. For a thick cold coffee, you can reduce the ice cubes from 2 to 4.

Pour 2 cups chilled milk.

Blend once more till everything is mixed well and you get a nice froth on top.

Pour in glasses and serve cold coffee. The froth on top settles down and reduces with time. So serve coffee milk shake immediately.

This is basically my standard recipe.The vanilla, is a delicious addition!




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