Basic pancakes recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Basic pancakes recipe. Enjoy quick & easy desserts for every occasion and learn how to make Basic pancakes.

Makes 12

Ingredients

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

Method

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.

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.

Source
Super Food Ideas - March 2010, Page 59
Recipe by Kim Coverdale

More Dessert Recipes:

Banana pancake stacks with lime butter syrup
Chocolate Chip Pancakes with Cinnamon Cream
Pancake Day treat
Yummy scrummy carrot cake
Baked raspberry cheesecake
Carrot and Pineapple Cake

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Banana pancake stacks with lime butter syrup recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Banana pancake stacks with lime butter syrup recipe. Enjoy quick & easy desserts for every occasion and learn how to make Banana pancake stacks with lime butter syrup.

Preparation Time 5 minutes
Cooking Time 10 minutes
Makes 8

Ingredients (serves 4)

1 1/4 cups (160g) plain flour
2 tsp baking powder
2 tsp caster sugar
375ml can of light and creamy evaporated milk
1 egg
20g unsalted butter, melted
3 small ripe bananas, roughly chopped

Lime butter syrup
150g palm sugar, finely grated
60g butter
2 limes, juiced, zest cut into thin strips

Method

1. Sift flour and baking powder into a medium bowl. Stir in sugar. Whisk milk, egg, and melted butter together. Stir into flour until smooth. Fold through banana.

2. Heat a small non-stick frying pan over low-medium heat. Add 1/4 cup of batter, cover with a lid and cook for 30 seconds or until golden brown. Flip pancake over and cook for another minute. Transfer to a plate and cover up to keep them warm. Repeat with remaining batter.

3. To prepare syrup, place palm sugar and butter in a small saucepan over low heat. Stir for 2 minutes until thick and bubbling. Whisk in lime juice and zest - be careful as this will spatter - boil for 20 seconds and remove from heat.

4. Serve pancakes with ice cream and drizzled with syrup.

Source
Fresh Living - 12 September 2005, Page 35
Recipe by Saskia Hay 

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Chocolate Chip Pancakes with Cinnamon Cream
Pancake Day treat
Yummy scrummy carrot cake
Baked raspberry cheesecake
Carrot and Pineapple Cake
Birthday Sheet Cake

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Chocolate Chip Pancakes with Cinnamon Cream Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Chocolate Chip Pancakes with Cinnamon Cream recipe. Enjoy quick & easy desserts for every occasion and learn how to make Chocolate Chip Pancakes with Cinnamon Cream.

Cook Time: 20 min
Level: Easy
Yield: 10 servings

Ingredients

1 1/4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
2 large eggs, separated
3 tablespoons butter, melted plus 4 tablespoons, divided
1/2 cup miniature semi-sweet chocolate morsels
Cinnamon Cream, recipe follows
Maple syrup, for serving

Cinnamon Cream:

1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon ground cinnamon

Directions

Preheat griddle to 350 degrees F.

In a large bowl, combine flour, sugar, baking powder, and salt.

In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.

In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.

Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.
For the Cinnamon Cream:

In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened. Gradually beat in confectioners' sugar and cinnamon, beating until stuff peaks form. Cover and chill.

Serve pancakes with Cinnamon Cream and maple syrup.

Recipe courtesy Paula Deen, 2008
Show: Paula's Home Cooking - Episode: The Brunch Club

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Pancake Day treat
Yummy scrummy carrot cake
Baked raspberry cheesecake
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Pancake Day treat recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Pancake Day treat recipe. Enjoy quick & easy desserts for every occasion and learn how to make Pancake Day treat.

Shrove Tuesday is the perfect day to indulge in something flat, sweet and delicious! So what are you waiting for?

Preparation Time 20 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

120g Plaistowe dark cooking chocolate, chopped
10 strawberries, washed, dried
Canola cooking spray
375g Green's Original Pancake Shake
400g fresh ricotta
Large pinch ground cinnamon
Green's Maple Flavoured Syrup, heated, to serve

Method

1. Line a plate with non-stick baking paper. Melt the chocolate in a heatproof bowl over a saucepan of simmering water. (Alternatively, in a microwave safe bowl in on Medium/50% power, stirring every minute.) Holding the strawberries by their stalks, dip halfway into the melted chocolate. Transfer to the lined plate and refrigerate until set.

2. Spray a frying pan with the canola cooking spray. Heat over a medium heat. Prepare and cook the pancakes according to packet instructions.

3. Combine the ricotta and cinnamon. Layer 3 pancakes with one-quarter of the ricotta mixture on a serving plate. Repeat with the remaining pancakes and ricotta.

4. Arrange the strawberries on the top of each pancake stack. Drizzle with maple flavoured syrup to serve.

Source
Fresh Living - 14 February 2005, Page 42
Recipe by Gemma Purcell & Michelle Southan

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Yummy scrummy carrot cake
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Yummy scrummy carrot cake recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Yummy scrummy carrot cake recipe. Enjoy quick & easy desserts for every occasion and learn how to make Yummy scrummy carrot cake.

Easy
Cuts into 15 slices
Prep 1 hr - 1 hr 15 mins
Including 40-45 minutes in the oven.
Freezable
Dairy-free

Ingredients

175g light muscovado sugar
175ml sunflower oil
3 large eggs , lightly beaten
140g grated carrots (about 3 medium)
100g raisins
grated zest of 1 large orange
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp grated nutmeg (freshly grated will give you the best flavour)

FOR THE FROSTING
175g icing sugar
1½-2 tbsp orange juice

Method

1. Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.

2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.

3. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.

4. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)

5. Beat together the frosting ingredients in a small bowl until smooth - you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.

Nutrition per serving

265 kcalories, protein 3g, carbohydrate 39g, fat 12 g, saturated fat 2g, fibre 1g, sugar 24.8g, salt 0.41 g

Recipe from Good Food magazine, May 2002.

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Carrot and Pineapple Cake
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Baked raspberry cheesecake recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Baked raspberry cheesecake recipe. Enjoy quick & easy desserts for every occasion and learn how to make Baked raspberry cheesecake.

Easy
Serves 8
Prep 20 mins
Cook 40 mins
Ready in 1 hour

Ingredients

8 digestive biscuits
50g butter , melted
600g cream cheese
2 tbsp plain flour
175g caster sugar
vanilla extract
2 eggs , plus 1 yolk
142ml pot soured cream
300g raspberries
icing sugar

Method

1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with the butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.

2. Beat the cream cheese with the flour, sugar, a few drops of vanilla, eggs, the yolk and soured cream until light and fluffy. Stir in half the raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.

3. Keep a few raspberries for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheescake with the raspberry sauce and raspberries.

Recipe from olive magazine, July 2005.

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Carrot and Pineapple Cake Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Carrot and Pineapple Cake recipe. Enjoy quick & easy desserts for every occasion and learn how to make Carrot and Pineapple Cake.

Cook Time: 1 hr 0 min
Level: Intermediate
Yield: 8 servings

Ingredients

For the cake:

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple

For the frosting:

3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted

For the decoration:

1/2 cup diced fresh pineapple

Directions

Preheat the oven to 350 degrees F.

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

For the cake:

Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.

For the frosting:
Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

Show: Barefoot Contessa - Episode: Pots and Plans

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Birthday Sheet Cake Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Birthday Sheet Cake recipe. Enjoy quick & easy desserts for every occasion and learn how to make Birthday Sheet Cake.

Cook Time: 30 min
Level: Intermediate
Yield: 1 (12x18-inch) cake

Ingredients

For the cake:

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
8 ounces (about 1 cup) sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

For the frosting:

24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Chocolate candies for decorating (recommended: M&M's)

Directions

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.

For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.

Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies.

Show: Barefoot Contessa - Episode: Pooch Party

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Jamie's Coconut Cake Recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Jamie's Coconut Cake recipe. Enjoy wonderful  desserts for every occasion and learn how to make Jamie's Coconut Cake.

Cook Time: 1 hr 0 min
Level: Intermediate
Yield: 16 to 20 servings

Ingredients
Basic 1-2-3-4 Cake with coconut milk:

2 sticks butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract

Filling:

3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut

7-Minute Frosting:

1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
2 to 3 cups coconut, flaked and sweetened
Artificial holly, optional garnish

Cake:

Directions

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.

Filling:

Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Add first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

Cook's Note: As each layer is stacked, stick them with toothpicks to prevent cake from shifting.

Frosting:

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake. Sprinkle top and sides of cake with coconut. Garnish with artificial holly, if desired.

Recipe courtesy Paula Deen - Show: Food Network Specials - Episode: Paula's Southern Christmas

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Ultimate chocolate cake recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Ultimate chocolate cake recipe. Enjoy quick & easy desserts for every occasion and learn how to make Ultimate chocolate cake.

Indulge yourself with Angela Nilsen's heavenly moist and fudgy chocolate cake - perfect for celebrations - birthdays, weddings, christenings - any excuse!

Easy
Cuts into 14 slices
Prep 30 - 40 mins
Cook 1 hr - 1 hr 30 mins Plus baking and cooling time
Freezable
Without icing

Ingredients

200g good quality dark chocolate , about 60% cocoa solids
200g butter , cut in pieces
1 tbsp instant coffee granules
85g self-raising flour
85g plain flour
1⁄4 tsp bicarbonate of soda
200g light muscovado sugar
200g golden caster sugar
25g cocoa powder
3 medium eggs
75ml buttermilk (5 tbsp)
grated chocolate or curls, to decorate

FOR THE GANACHE

200g good-quality dark chocolate , as above
284ml carton double cream (pouring type)
2 tbsp golden caster sugar

Method

1. Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break the chocolate in pieces into a medium, heavy-based pan. Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan. Warm through over a low heat just until everything is melted - don't overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.

2. While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps. Beat the eggs in a bowl and stir in the buttermilk.

3. Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes - if you push a skewer in the centre it should come out clean and the top should feel firm (don't worry if it cracks a bit). Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.

4. When the cake is cold, cut it horizontally into three. Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.

5. Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.

Try

Not quite what you're looking for?
Try our other top-rated chocolate cake recipes including Chocolate brownie cake Chocolate marble cake, or Chocolate birthday cake.

Nutrition per serving:
541 kcalories, protein 6g, carbohydrate 55g, fat 35 g, saturated fat 20g, fibre 2g, sugar 40g, salt 0.51 g

Recipe from Good Food magazine, April 2004.

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Lemon drizzle cake recipe

Dessert Recipes: The home of delicious dessert recipes invites you to try Lemon drizzle cake recipe. Enjoy quick & easy desserts for every occasion and learn how to make Lemon drizzle cake.

It's difficult not to demolish this classic by Tana Ramsay in just one sitting, so why not make two at once?

Ingredients

225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
225g self-raising flour

FOR THE DRIZZLE TOPPING

juice 11⁄2 lemon
85g caster sugar

Method

1. Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Try

Tana says...

Having put lots of effort into making your gifts, take a bit of time to wrap them up. Sheets of cellophane are great and can be tied together with festive ribbons and decorations. Or look out for reasonably priced jars, dishes and cups, which make any gift look really special and can be used again afterwards.

Nutrition per serving

399 kcalories, protein 5g, carbohydrate 50g, fat 21 g, saturated fat 13g, fibre 1g, sugar 33g, salt 0.3 g

Recipe from Good Food magazine, December 2007.

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