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

Save and share Basic pancakes

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

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 

More Dessert Recipes:

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

Save and share Banana pancake stacks with lime butter syrup  recipe

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

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

More Dessert Recipes:

Pancake Day treat
Yummy scrummy carrot cake
Baked raspberry cheesecake
Carrot and Pineapple Cake
Birthday Sheet Cake
Jamie's Coconut Cake 

Save and share Chocolate Chip Pancakes with Cinnamon Cream Recipe

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

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

More Dessert Recipes:

Yummy scrummy carrot cake
Baked raspberry cheesecake
Carrot and Pineapple Cake
Birthday Sheet Cake
Jamie's Coconut Cake
Ultimate chocolate cake

Save and share Pancake Day treat recipe

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

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.

More Cake Recipes:

Baked raspberry cheesecake
Carrot and Pineapple Cake
Birthday Sheet Cake
Jamie's Coconut Cake
Ultimate chocolate cake
Lemon drizzle cake

Save and share Yummy scrummy carrot cake

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

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.

More Cake Recipes:

Carrot and Pineapple Cake
Birthday Sheet Cake
Jamie's Coconut Cake
Ultimate chocolate cake
Lemon drizzle cake
Hazelnut Mud Cake

Save and share Baked raspberry cheesecake

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

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

More Cake Recipes:

Birthday Sheet Cake
Jamie's Coconut Cake
Ultimate chocolate cake
Lemon drizzle cake
Hazelnut Mud Cake
Mud Cake 

Save and share Carrot and Pineapple Cake Recipe

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.