Basic pancakes recipe

A delicious and easy pancake recipe that is fast to get on the table and better tasting than any convenience pre- packaged mix.
Serving Size:

8
Category:

Basic recipes, Breakfast, Budget, Cakes & Baking, Dessert, Easy recipes, Kids cooking, Kids food, Lunch box, Pancake recipes, Snacks
Prep Time:

5 mins
Cook Time:

10 mins
Ingredients:

    1 cup (150g) self-raising flour
    1 tbsp sugar
    1 egg, lightly beaten
    3/4 cup (180ml) milk
    50g butter, melted

Method:

In a bowl mix flour and sugar.

Beat in the egg and then milk at little at a time until batter is smooth and lump-free.

In a hot pan or flat grill, brush butter over cooking surface and pour 1/4 cup measures for each pancake.

When large bubbles form on the surface, flip over and cook until lightly golden on the other side.


Notes

    Sprinkle freshly cooked pancakes with fresh lemon juice and a dusting of caster sugar.
    Maple syrup is always a favourite to serve with pancakes, but our Managing Editor's favourite are these orange syrup pancakes.
    If you prefer a slightly fluffier pancake, some people swear you need buttermilk, which apparently traps air bubbles more effectively than this basic pancake recipe.
    If your family is adventurous, try Kidspot's 2-ingredient pancakes. Some families swear by them, while others express disdain at the idea of eggs mixed with mashed banana.
    Chocoholics can delight in our chocolate pancake recipe, or even tempt themselves with a choc chip pancake recipe.
    If your household loves pancakes every weekend, make up this bulk pancake recipe, which will keep in an airtight container for up to three months.
    This caramel banana recipe is a delicious accompaniment to any batch of pancakes, as is this peaches and custard topping.
    Wholemeal apple pancakes or berry pancakes with yoghurt are a great way to add a dash of nutrtitious fruit to a weekend treat breakfast. And don't forget blueberry pancakes. Yum!
    Red velvet pancakes are a nice twist on plain ol' pancakes - try serving these for Valentine's Day or just to show your family how much you love them.
    Adorbs! Try making these Santa pancakes for a Christmas treat breakfast or these teddy pancakes just for fun.
    This recipe was created by Jennifer Cheung for Kidspot.com.au, Australia's best recipe finder.

Cake in a mug recipe

This chocolate cake in a mug is a chocoholic's dream and you can make it in less than 5 minutes - and yes, that does include mixing and cooking time! This cake is dangerous and delicious. Find a scoop of ice-cream to eat with it or just wait in front of your microwave with your spoon ready!
Category:

Budget, Cakes & Baking, Chocolate, Dessert, Easy recipes, Kids cooking, Snacks
Ingredients:

    4 tbsp self-raising flour
    2 tbsp sugar
    2 tbsp cocoa
    1 egg
    3 tbsp milk
    3 tbsp vegetable oil
    1/2 tsp vanilla essence
    1 tbsp chocolate chips

Method:

In a large mug, place all the dry ingredients and mix well with a spoon. Use the spoon to grind all of the cocoa against the side of the cup so there are no lumps.

Add the egg and beat it a little on top of the dry ingredients to break the yolk.

Add the oil, milk and vanilla and mix until well combined.

Stir the chocolate chips in and put into the microwave on high for 3 minutes.

Serve with a nice big scoop of ice-cream.
Notes

    This a dirty little secret and should only be shared with other chocoholics so shhhhh.
    Mix it really well and you will end up with a cake that rises beautifully and has a  great texture.
    This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.

Lightened Chocolate Desserts

Chocolate doesn't have to be deadly to your diet. Try one of these lightened—but still decadent!—chocolate desserts.
Mocha Cream Brownie Wedges with Fresh Raspberries
These sophisticated brownies started with a box of gluten-free brownie mix. Gluten-free mixes are tricky and will be very thick when stirring. After the brownies bake the center will not appear done, but will firm as the batter cools.

Ingredients
4 large egg whites
1 (16-ounce) package gluten-free brownie mix (such as Betty Crocker)
6 tablespoons canola oil
1 tablespoon instant coffee granules
Cooking spray
1 cup heavy whipping cream
2 teaspoons instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup powdered sugar
1/2 cup chocolate syrup
1 1/2 cups raspberries 

Preparation

1. Preheat oven to 350°.

2. Beat egg whites with a mixer at high speed for 1 minute or until frothy. Stir in brownie mix, oil, and 1 tablespoon coffee granules. (Batter will be very thick.) Spread batter in an 11 x 7–inch glass or ceramic baking dish coated with cooking spray.

3. Bake at 350° for 22 minutes or until a wooden pick inserted 2 inches from edge comes out clean. (Center will not look cooked, but will continue to cook as brownies cool.) Cool completely in dish on a wire rack. Cut into 6 squares; cut each square diagonally in half to create 12 triangles.

4. Place cream, 2 teaspoons coffee granules, and vanilla in a medium bowl; beat with a mixer at high speed until foamy. Add powdered sugar; beat until soft peaks form.

5. Place 1 brownie on each of 12 dessert plates. Drizzle evenly with chocolate syrup. Dollop evenly with topping, and sprinkle evenly with raspberries.