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Pancakes Recipe

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Basic pancakes

Image credit: Andrew Young – taste.com.au

Ingredients

  • 1 1/2 cups milk
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups self-raising flour
  • 1/4 teaspoon bicarbonate of soda
  • 1/3 cup caster sugar
  • 25g butter, melted

Method

  • Step 1
    Whisk milk, egg and vanilla together in a jug. Sift flour and bicarbonate of soda into a bowl. Stir in sugar. Make a well in centre. Add milk mixture. Whisk until just combined.
  • Step 2
    Heat a large non-stick frying pan over medium heat. Brush pan with butter. Using 1/4 cup mixture per pancake, cook 2 pancakes for 3 to 4 minutes or until bubbles appear on surface. Turn and cook for 3 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with butter between batches. Serve.

Easy pancake recipe

Image credit: Brendan Smith – taste.com.au

Ingredients

  • 2 eggs
  • 1 3/4 cup milk
  • 1 teaspoon vanilla essence
  • 2 cups self-raising flour
  • 1/3 cup CSR Caster Sugar
  • Butter, for frying, plus extra, to serve
  • Maple syrup, to serve

Method

  • Step 1
    Whisk eggs, milk and vanilla together in a jug. Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Add milk mixture. Whisk until just combined.
  • Step 2
    Heat a large non-stick frying pan over medium heat. Grease pan with butter or spray with cooking oil. Using 1/4 cup mixture per pancake, cook 2 pancakes for 2 minutes or until bubbles appear on surface. Turn and cook for a further 1-2 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, greasing pan with butter or cooking oil between batches.
  • Step 3
    Serve with maple syrup and extra butter.

Smoked salmon tray bake pancake

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 2 cups plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 2 cups buttermilk
  • 1 egg
  • 2 tablespoons chopped fresh dill, plus extra, to serve
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves
  • 50g butter, melted
  • 1/2 cup smooth ricotta
  • 150g smoked salmon slices, halved
  • 60g baby rocket
  • 1 small red onion, cut into rings
  • 3 baby cucumbers, peeled into ribbons
  • Capers, to serve
  • Lemon wedges, to serve

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced. Grease and line a 3cm-deep, 24.5cm x 37.5cm (base) baking tray with baking paper, extending paper 2cm above edges of tray on short sides.
  • Step 2
    Whisk flour and bicarbonate of soda together in a large bowl. Season with salt and pepper. Make a well in the centre. Whisk buttermilk, egg, dill and parsley in a large jug. Add buttermilk mixture to well. Whisk until just combined.
  • Step 3
    Brush baking paper in prepared tray with half the melted butter. Spread batter into prepared tray. Smooth top. Dab with remaining butter. Bake for 8 to 10 minutes or until golden and a skewer inserted into the centre comes out clean.
  • Step 4
    Preheat grill on high. Grill pancake for 1 to 2 minutes or until golden. Set tray aside to cool for 1 minute.
  • Step 5
    Dollop pancake with ricotta. Top with salmon, rocket, onion and cucumber. Sprinkle with capers and top with lemon wedges. Serve immediately.

Pumpkin and blueberry pie pancakes

Image credit: Ben Dearnley – taste.com.au

Ingredients

  • 1 3/4 cups (435ml) milk
  • 1 Coles Australian Free Range Egg
  • 2 cups (300g) self-raising flour
  • 1/4 cup (55g) brown sugar
  • 1/4 tsp bicarbonate of soda
  • 1 1/2 cups coarsely grated pumpkin
  • 125g blueberries
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 20g butter, melted
  • Whipped cream or vanilla yoghurt, to serve

Blueberry compote

  • 300g fresh or frozen blueberries
  • 1/2 cup (80ml) maple syrup
  • 1 tsp vanilla bean paste
  • 1/4 tsp ground cinnamon

Method

  • Step 1
    Whisk milk and egg in a large jug. Combine the flour, sugar and bicarbonate of soda in a large bowl. Make a well in the centre. Add the milk mixture to the flour mixture. Use the whisk to stir until a smooth batter forms. Stir in pumpkin, blueberries, cinnamon and nutmeg. Cover with plastic wrap. Set aside for 30 mins to rest.
  • Step 2
    Meanwhile, to make the blueberry compote, combine the blueberries, maple syrup, vanilla and cinnamon in a medium frying pan over medium-high heat. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until the syrup thickens slightly. Set aside to cool slightly.
  • Step 3
    Heat a large non-stick frying pan over medium-low heat. Brush with a little melted butter. Pour ¼ cup (60ml) batter into the pan. Cook for 1-2 mins or until bubbles appear on surface. Turn and cook for a further 1 min or until light golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter and melted butter to make 16 pancakes.
  • Step 4
    Divide the pancakes among serving plates. Top with cream or yoghurt. Spoon over the blueberry compote.

Vegan pancakes (without egg or milk)

Image credit: Vanessa Levis – taste.com.au

Ingredients

  • 2 cups self-raising flour
  • 1/2 cup caster sugar
  • 1 1/2 cups unsweetened rice milk
  • 2 teaspoons vanilla bean paste
  • 2 teaspoons baking powder
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons coconut oil, melted
  • Maple syrup, to serve
  • Mixed berries, to serve
  • Coconut yoghurt, to serve

Method

  • Step 1
    Place flour and sugar in a large bowl. Stir to combine. Make a well. Place milk and vanilla in a large jug. Add baking powder, then vinegar. Lightly whisk with a fork until frothy. Add to well. Stir until mixture is smooth and just combined. Set aside for 15 minutes (see notes).
  • Step 2
    Heat a large non-stick frying pan over medium-low heat. Brush pan with coconut oil. Spoon 1/4 cup batter into pan, spreading to form a 12cm round. Repeat to make 2 pancakes. Cook for 3 to 4 minutes or until bubbles appear on surface. Turn and cook for 1 to 2 minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with oil between batches.
  • Step 3
    Serve pancakes with maple syrup, mixed berries and yoghurt.

Keto pancakes

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 80g (2/3 cup) almond meal
  • 125g cream cheese, chopped, at room temperature
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • Melted butter, to cook
  • Butter, to serve
  • Chopped pistachios, to serve
  • Fresh raspberries, to serve (optional)

Method

  • Step 1
    Use a wooden spoon to beat together the almond meal and cream cheese until combined. Gradually beat in the eggs until well combined and lump-free. Stir in the vanilla and baking powder.
  • Step 2
    Brush a non-stick frying pan with the melted butter. Place over medium heat. Pour in about three 1/4 cup measures of the mixture and cook for 2 minutes or until the underside is golden. Carefully turn (the pancakes are a bit fragile) and cook for a further minute. Transfer to a plate and continue with the rest of the batter.
  • Step 3
    Serve pancakes topped with butter, pistachios and raspberries, if using.

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