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.

How to Make a Chocolate Cake

Are you looking to make a delicious chocolate cake? There are so many variations that it might be difficult to choose a single recipe. Here's a simple one to get you started along with several variations to suit the occasion.

Ingredients

    1 1/2 cup (192 grams) flour
    1 cup (201 grams) sugar
    1/2 teaspoon (7 grams) salt
    1 teaspoon (2 grams) baking soda
    3 tablespoons (43 grams) cocoa
    1 tablespoon (15 ml) vinegar
    6 tablespoons (90 ml) oil
    1 teaspoon (5 ml) vanilla essence or 2 tsp. (2ml) vanilla extract (optional)
    1 cup (200 ml) water
    2 eggs

1
Sift the dry ingredients together. The dry ingredients are: flour, sugar, salt, baking soda, and cocoa. Simply place everything in a sifter and shake it back and forth over a bowl to eliminate the clumps.

2
Stir in the liquid ingredients and stir well. These are the vinegar, oil, vanilla, water and egg. Some people like to add these ingredients individually, but others stir them together in a second bowl and before adding them to the dry ingredients.

3
Pour the mixture into an 8-inch greased and floured round pan. The grease and flour will keep the mix from sticking to the pan.

4
Bake at 350 °F (177 °C). (175 C.) for 30 minutes.

5
Let the cake cool for 5 minutes.

6
Frost as desired.

Strawberry cheesecake in 4 easy steps

Prep: 30 mins Plus 1 hr and overnight chilling
Servings
Cuts into 12 slices

Follow our step-by-step recipe for this easy no-cook cheesecake – a delicious summer dessert for all occasions

Ingredients

    250g digestive biscuits
    100g butter, melted
    1 vanilla pod
    600g soft cheese
    100g icing sugar
    284ml pot double cream

For the topping

    400g punnet strawberries, halved and stoned
    25g icing sugar

Method

    EQUIPMENT: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve
    Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
    Remove the vanilla seeds from 1 pod: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
    Make the filling: Place 600g soft cheese, 100g icing sugar and the vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in 284ml pot double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
    Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the 400g punnet strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.

Recipe from Good Food magazine, August 2007
BBC GoodFood Magazine

Caramelized Spiced Nuts

Makes 4 to 6
Time: 15 minutes

A crisp sugar shell and bit of spice make these not too sweet and not too spicy, and they're only slightly more involved than the roasted nuts in the preceding recipe. Serve a bowl of them with cocktails or other appetizers; they will go quickly, so have backup ready. Add seeds to the mix as well; sunflower, pumpkin, and sesame seeds all add flavor and texture.
2 tablespoons peanut or neutral oil, like grapeseed or corn
2 cups sugar
2 teaspoons garam masala
1/2 teaspoon cayenne
1 teaspoon salt
2 cups (about 1 pound) mixed unsalted shelled nuts

1. Heat the oven to 450°F. Grease a baking sheet with the oil. Put a wide pot or deep skillet over high heat and add 2 cups water and the sugar. Bring to a boil and stir in the spices, salt, and nuts. Reduce the heat to medium and cook, stirring frequently, until the liquid is reduced to a syrup, 5 to 10 minutes.

2. Turn the heat to low and remove the nuts with a slotted spoon, letting the excess syrup drain off a bit and then spreading the nuts on the baking sheet (be sure to turn off the burner when you've finished).

3. Roast the nuts for 10 minutes, tossing once or twice with a spatula. Remove from the oven and let cool (the sugar coating will be very hot, so resist sampling for a few minutes!); the sugar coating will harden as the nuts cool. Serve or store in an airtight container at room temperature for 2 or 3 days.

Pineapple Upside-Down Cake Sundaes

Quickly warm pineapple in butter and brown sugar, then spoon the softened fruit over crumbled pound cake and dulce de leche ice cream.

    Makes: 4 servings
    Prep 15 mins

Quickly warm pineapple in butter and brown sugar, then spoon the softened fruit over crumbled pound cake and dulce de leche ice cream.
Ingredients

    1/4 cup butter
    1/4 cup packed brown sugar
    1 tablespoon honey
    1/8 teaspoon ground cinnamon
    1 cup chopped pineapple or canned pineapple tidbits (juice pack), drained
    1 pint dulce de leche or vanilla ice cream
    1/4 of a 10 3/4-ounce loaf frozen pound cake, thawed and coarsely crumbled and, if desired, toasted*
    4 maraschino cherries with stems
    Whipped cream

Directions

    In a heavy small skillet, melt butter over medium heat. Stir in brown sugar, honey and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Add pineapple. Cook and stir for 1 to 2 minutes more or until heated through. Remove from heat.
    Scoop ice cream into four dishes. Top with crumbled cake, warm pineapple mixture, whipped cream and a cherry. Serve immediately.

Irish Apple Cake

"Wonderful with a hot cup of coffee or tea. Just a touch of spice and the lemon is a nice touch to set off the applesauce. Hope you enjoy. Top with whipped cream or lemon sauce."

Ingredients

Original recipe makes 1 9x9-inch cake Change Servings

    3 cups sifted all-purpose flour

    3/4 cup white sugar

    1/2 teaspoon salt

    3 egg yolks

    1 cup butter, softened

    1 lemon, zest grated

    1 3/4 cups applesauce

    1/2 teaspoon ground cinnamon

    1/4 teaspoon ground cloves

Directions

    Preheat oven to 350 degrees F (175 degrees C).
    Grease a 9x9-inch baking pan.
    Mix flour, sugar, and salt together in a bowl.
    Beat in egg yolks, butter, and lemon zest until dough is thoroughly mixed.
    Mix applesauce, cinnamon, and cloves together in a small bowl.
    Press half the dough into the prepared baking pan; spread applesauce mixture over dough in a layer. Top with remaining dough.
    Bake in the preheated oven until cake is browned, 40 to 45 minutes.

Strawberry-Almond Cream Tart

Nestled in a creamy filling and crumbly graham cracker crust, strawberries shine in this delectable tart.

"OUTSTANDING!!!" said MegLee. "I made this as a birthday treat for my mother, everyone loved it, especially her!!! I can't wait for an occasion to make this again.

Ingredients

Crust:
36 honey graham crackers (about 9 sheets)
2 tablespoons sugar
2 tablespoons butter, melted
4 teaspoons water
Cooking spray
Filling:
2/3 cup light cream cheese
1/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Topping:
6 cups small fresh strawberries, divided
2/3 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons sliced almonds, toasted
Preparation

Preheat oven to 350°.

To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.

To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.

To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Combine 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.

Raspberry-Rhubarb Pie

Refrigerated pie dough makes preparing this tasty dessert a snap. Cornstarch and tapioca ensure a velvety filling by thickening the fruit juices. Serve this raspberry-rhubarb pie with whipped cream or vanilla ice cream.

Ingredients

   2 tablespoons uncooked quick-cooking tapioca
4 1/2 cups fresh raspberries (about 24 ounces) $
3 1/2 cups chopped fresh rhubarb (about 6 stalks)
1 cup packed brown sugar
1/4 cup cornstarch
2 tablespoons crème de cassis (black currant-flavored liqueur)
1/8 teaspoon salt $
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray $
6 tablespoons all-purpose flour $
1/4 cup sliced almonds
2 tablespoons brown sugar
2 tablespoons chilled butter, cut into small pieces $
1/4 teaspoon almond extract
1/8 teaspoon salt $
Preparation

1. Preheat oven to 350°.

2. Place tapioca in a spice or coffee grinder; process until finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; stir to combine.

3. Roll 1 (9-inch) dough portion into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Spoon raspberry mixture and any remaining liquid into dough. Fold edges under; flute. Bake at 350° for 40 minutes.

4. While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 times or until mixture resembles coarse crumbs.

5. Increase the oven temperature to 375°.

6. Sprinkle topping evenly over pie. Bake at 375° for 15 minutes or until topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.

Quick and Easy Desserts

 

Quick Cherry Crisp

Crumbled shortbread cookies and toasted pecans top succulent red cherries in this easy-to-make dessert.

    Makes: 4 servings
    Start to Finish 20 mins

Ingredients

    1/3-1/2 cup sugar
    1 tablespoon cornstarch
    4 cups frozen unsweetened pitted tart red cherries
    1 cup crumbled shortbread cookies
    2 tablespoons butter or margarine, melted
    1/4 cup chopped pecans or almonds, toasted
    Ice cream (optional)

Directions

    In a small bowl, combine sugar and cornstarch. In a large saucepan, sprinkle cornstarch mixture over cherries; stir to combine. Cook and stir over medium heat about 10 minutes or until thickened and bubbly. Cook and stir for 2 minutes more.
    Meanwhile, in a medium bowl, thoroughly combine crumbled cookies, butter, and nuts
    Divide cherry mixture among four dessert dishes. Sprinkle cookie mixture over cherry mixture. If desired, serve with ice cream.

Nutrition Facts

(Quick Cherry Crisp)
Servings Per Recipe 4, sat. fat (g) 6, cal. (kcal) 362, Monosaturated fat (g) 8, pro. (g) 4, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 35, vit. A (IU) 1506, chol. (mg) 20, calcium (mg) 40, Potassium (mg) 246, iron (mg) 2, Thiamin (mg) 0, vit. C (mg) 3, Niacin (mg) 1, Riboflavin (mg) 0, Folate (µg) 28, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 17, sodium (mg) 152, carb. (g) 52, Cobalamin (Vit. B12) (µg) 0