Makes 8 pancakes


Ingredients:

3 large eggs
1 cup (122g) flour
1 heaped teaspoon baking powder
1/2 cup (110ml) milk
Pinch salt

Optional Toppings:
Corn on the cob
Bacon or pancetta
Blueberries
Bananas
Stewed apples
Chocolate
Maple syrup


Method:

• First, separate the eggs, putting the whites in 1 bowl and the egg yolks into another. Add the flour, baking powder and milk to the egg yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter; it is now ready to use.
• Heat a non-stick pan on a medium heat. Pour a little oil onto some kitchen paper and spread onto the pan. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point, sprinkle your chosen flavouring onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
• You can make these pancakes large or small, to your liking. You can serve them simply dowsed in maple syrup and even some butter or creme fraiche. Or try one of the optional toppings.

Serves 4


Ingredients:

1½ cup (185g) self-raising flour
½ tsp baking powder
2 tbsp caster sugar
2 eggs, lightly beaten
1¼ cup (315ml) milk
240g frozen blackberries, thawed
30g butter

Sauce:
20g butter
½ cup (115g) firmly packed soft brown sugar
½ cup (125ml) cream
2 tbsp chopped pecans


Method:

• Sift the flour, baking powder and sugar into a large bowl and make a well in the centre. Add the combined egg and milk to the well and whisk to form a smooth batter. Fold in the blackberries.
• Heat a frying pan and lightly grease with some of the butter. Pour ¼ cup (60ml) batter into the pan and cook the pancake for 1 minute, or until bubbles appear on the surface. Gently turn the pancake over and cook the other side. Transfer to a plate and keep warm. Repeat with the remaining batter, adding more butter as needed, to make seven more pancakes.
• To make the sauce, place the butter, brown sugar and cream in a saucepan and stir over low heat for 4 minutes, or until the sugar has dissolved and the butter has melted. Stir in the chopped pecans.
• Place two pancakes on each serving plate and generously drizzle with the sauce. Serve with ice cream.

Nutrition per serve:
Protein 12g;
Fat 33;
Carbohydrate 82g;
Dietary Fibre 3g;
Cholesterol 175mg;
2789 kj (666 cal)

Note: Cook the panckes on a griddle or in a heavy-based frying pan. They need an even heat or they may burn before they are cooked through. When frying pancakes, wait until a few bubbles break through the top surface before turning them over.

Serves 4


Ingredients:

1½ cup (185g) self-raising flour
1 tsp baking powder
2 tbsp caster sugar
2 eggs, lightly beaten
2 tsp orange rind
60g butter, melted
1¾ cup (440ml) milk
melted butter, for greasing the tin

Sauce:

120g butter, chopped
½ cup (125g) caster sugar
1 tsp grated orange rind
⅓ cup (80ml) orange juice


Method:

1. Sift the flour, baking powder, sugar and a pinch of salt into a bowl and make a well in the centre. Mix together the eggs, rind, melted butter and 1 cup (250ml) of the milk in a jug and pour into the well. Whisk to form a smooth batter. Cover the bowl with plastic wrap and leave. (If the batter thickens too much on standing, add the rest of the milk, a little at a time).


2. To make the orange sauce, melt the chopped butter in a small saucepan over medium heat, add the sugar and stir until dissolved. Add the rind and juice and mix well. Bring to the boil, then reduce the heat and simmer for 1-2 minutes, or until slightly reduced and syrupy. Keep warm.


3. Heat a large frying pan over medium heat and lightly brush with melted butter. Pour ⅓ cup (80ml) batter into the pan and swirl gently to create a pancake about 12cm in diameter. Cook for 1-2 minutes, or until bubbles form on the surface and the underside is golden brown. Turn the pancake over and cook the other side for about 30 seconds, or until cooked through. Transfer to a plate and keep warm. Repeat with the remaining batter to make seven more pancakes. Serve each person two pancakes drizzled with the sauce.
   

Nutrition per serve:
Protein 12g;
Fat 44g;
Carbohydrate 82g;
Dietary Fibre 2g;
Cholesterol 220mg;
3182 kj (760 cal)

Serves 6


Ingredients:

425g can pitted black cherries
100ml cream
200g dark chocolate, chopped into even-sized pieces
1 cup (125g) self-raising flour
¼ cup (30g) cocoa powder
¼ cup (60g) caster sugar
½ tsp bicarbonate of soda
1⅓ cup (330ml) milk
1 egg, lightly beaten
½ tsp vanilla essence
40g butter, chopped
6 scoops vanilla ice cream


Method:

• To make the sauce, drain the cherries, reserving 2 tablespoons of the syrup. Place the cream and chocolate in a heatproof bowl. Bring a saucepan of water to the boil, then remove the pan from the heat. Sit the bowl over the pan, making sure the base of the bowl does not sit in the water. Stir occasionally until the chocolate has melted and combined with the cream. Stir in the cherries and reserved syrup. Keep warm.
• To make the pancakes, sift the flour and cocoa into a bowl and stir in the sugar and bicarbonate of soda. Make a well in the centre and gradually add the combined milk, egg and vanilla, mixing until smooth.
• Melt some of the butter in a frying pan over medium heat. Pour ⅓ cup (80ml) of the batter into the pan and swirl gently to make a 12cm pancake. Cook for 1-2 minutes, or until bubbles form on the surface and the underside is golden brown. Turn over and cook for 30 seconds more, or until golden. Transfer to a plate and keep warm. Repeat with the remaining batter to make five more pancakes, adding more butter as needed.
• Place a scoop of ice cream on one half of each pancake and fold the other half over. Drizzle with the sace and serve immediately.
  

Nutrition per serve:
Protein 8.5g;
Fat 27g;
Carbohydrate 58g;
Dietary Fibre 2.5g;
Cholesterol 60mg;
2110 kj (503 cal)

Note: Add a little milk if the batter thickens on standing.

Serves 2


Ingredients:

3 eggs, separated
3 tablespoons sour cream
1 apple, peeled and finely chopped
3 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon cinnamon


Method:

Separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. Beat egg whites until peaks form, and fold into yolk mixture. Cook on hot, lightly greased griddle until golden brown. Delicious served with a dollop of sour cream and maple syrup.