Pancakes still remain the epitome of the all-American breakfast, high and mighty, light and fluffy, oozing with syrup–it's easily everyone's favourite breakfast.Each country has its own version of this mighty crepe, the French flamb� it for their crepe suzettes; they even sell them simply dusted with cinnamon sugar on their food carts at street corners in Paris. The Russians roll their caviar between its delicate folds, the Italians stuff them with ricotta and bake them in tomato sauce.However you serve them up, the ingredients are always the same, flour, milk and eggs!Here are a couple of delicious pancake recipes to liven up your Sunday mornings with.
�2 BANANA PANCAKES
Ingredients
1 cup all-purpose flour
1 tbs brown sugar
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbs vegetable oil
1/2 tsp vanilla extract
1 egg
1 cup chopped ripe banana
Method
In a mixing bowl, combine flour, sugar, cinnamon, baking powder, baking soda, and salt. In a separate bowl, beat egg until light. Add milk, oil and banana. Add the wet ingredients to the flour mixture and stir only until combined. Your batter should be lumpy.
Heat a non-stick frying pan; grease with a small amount of butter. Spoon about 1/3 cup of batter onto hot frying pan and spread gently.
When small bubbles appear on the topside of the pancake and the edges look cooked then flip the pancakes, cook for a short while longer and remove to a plate.
Keep pancakes warm while you are cooking the balance.
Serve with pancake syrup or maple syrup.
�2Yields eight pancakes.
�2BUCKWHEAT PANCAKES
Ingredients
1 cup milk
1 tbs lemon or lime juice
1 large egg
3 tbs melted butter
1/2 cup Buckwheat flour
1/2 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
Method
Combine milk with lemon juice, let stand for ten mins.
Beat egg and add it to milk mixture, add melted butter to this mixture.
Combine flours, baking powder and soda, add the milk mixture to this and stir to combine.
Cover and let stand for ten minutes.
Heat a non-stick frying pan; grease with a small amount of butter.
Spoon about 1/3 cup of batter onto hot frying pan and spread gently.
When small bubbles appear on the topside of the pancake and the edges look cooked then flip the pancakes, cook for a short while longer and remove to a plate. Keep pancakes warm while you are cooking the balance.
Serve with pancake syrup or maple syrup.
�2Yields six pancakes.
�2OATMEAL YOGURT PANCAKES
Ingredients
3/4 cup unflavoured yogurt
1/2 cup skimmed milk
1/2 cup quick-cooking oatmeal
1 tsp vanilla extract
1 tbs vegetable oil
1 egg
11/4cups all-purpose flour
2 tbs brown sugar
1/2 tsp baking soda
2 tsp baking powder
1 Pinch salt
Method
Combine the yogurt, milk and oatmeal and let stand for about ten minutes. Beat egg, add vanilla and oil.
Combine flour with brown sugar, baking powder, baking soda and salt.
Add the oatmeal mixture to the flour mixture and stir until combined.
Heat a non-stick frying pan; grease with a small amount of butter.
Spoon about 1/3 cup of batter onto hot frying pan and spread gently.
When small bubbles appear on the topside of the pancake and the edges look cooked then flip the pancakes, cook for a short while longer and remove to a plate.
Keep pancakes warm while you are cooking the balance.
Serve with pancake syrup or maple syrup.
�2Yields eight pancakes.
�2WHOLE WHEAT APPLE WALNUT PANCAKES
Ingredients
1/2 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts (optional)
3 tbs brown sugar
2 tsp baking powder
1/4 tsp salt
1 cup shredded apple
1 cup low-fat milk
1 tbs vegetable oil
1 egg
1/2 tsp cinnamon
Method
In a mixing bowl, combine whole-wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder.
Beat egg with milk and oil. Add apple and stir.
Add milk mixture to flour mixture.
Fold in nuts. Stir just until combined. Heat a non-stick frying pan; grease with a small amount of butter.
Spoon about 1/3 cup of batter onto hot frying pan and spread gently.
When small bubbles appear on the topside of the pancake and the edges look cooked, then flip the pancakes, cook for a short while longer and remove to a plate.
Keep pancakes warm while you are cooking the balance.
Serve with pancake syrup or maple syrup.
�2Yields eight pancakes.
