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.

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

Basic biscuit dough

Prep: 5 mins Cook: 15 mins
Servings
Makes about 30 cookies

This simple recipe for cookie dough can be adapted to suit your tastes- experiment with different shapes and flavours


Ingredients

    250g butter, softened
    140g caster sugar
    1 egg yolk
    2 tsp vanilla extract
    300g plain flour

Method
Mix 250g softened butter and 140g caster sugar in a large bowl with a wooden spoon, then add 1 egg yolk and 2 tsp vanilla extract and briefly beat to combine. Sift over 300g plain flour and stir until the mixture is well combined – you might need to get your hands in at the end to give everything a really good mix and press the dough together.