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Perfect Plain Pancakes

1 cup (150g) self raising our 1 tablespoon butter 1 egg Caster sugar 1 cup (250ml) milk Lemons.

Fool-proof Tips for Cooking Pancakes
To make pancakes: Put a small amount of oil, cooking fat or butter into a pan. Heat until a faint blue haze is seen. It is a good idea to put the pancake mixture in a jug as this will make pouring easier. Pour enough mixture into the hot pan to make a thin layer. Cook quickly on one side until golden brown lifting the edge with a small knife will help you see if it is ready. Toss or turn and cook on the second side.
the underside it can be tossed; however thin pancakes are often better turned. Hold the pan loosely in your hand, keeping your wrist very exible and ick sharply upwards. With practice it will twist in the air and come down in the pan with the cooked side uppermost.

the centre. Break the egg into the well, gradually stirring in the our. Slowly add half the milk and stir until all the our is absorbed. Continue beating until bubbles rise then stir in the rest of the milk gradually. If possible, stand batter aside for at least half an hour. Take a small piece of butter and melt in a frying pan, then pour it out and wipe the pan out with kitchen paper towel. Put in another piece of butter and when it has melted pour in a little of the batter and cook until bubbles appear on the surface. Turn with a spatula. When cooked on both sides, slip pancake onto a piece of paper, sprinkle with caster sugar and roll up. Continue in the same way until all the batter is used. Serve hot accompanied by lemon wedges or sprinkle lemon juice over pancakes.

Directions: Sift the our into a bowl and make a well in

To toss a pancake: When the pancake is cooked on

To turn a pancake: Once the pancake is cooked on the

underside put a small knife under it and get the knife right to the centre of the pan. Lift carefully and ick over to turn.

Sticky Date Pancakes

1 375g bottle Greens Pancake Shake (or use plain pancake recipe above) cup chopped dates cup rmly packed brown sugar 1 teaspoon mixed spice 300ml thickened cream cup Greens maple-avoured Syrup

Directions: Add dates and mixed spice to pancake mix or a bottle of Greens Original Pancake Shake, then prepare mix as directed. Pour small quantities of batter into a heated, greased pan to form mini pancakes of approximately 7cm diameter. Cook until bubbles form on surface, then turn pancakes and cook other side until golden. Remove pancakes from pan and keep warm. Repeat with remaining batter. Combine cream, sugar and maple syrup in saucepan, stirring over heat until sugar dissolves and a smooth sauce is formed. Serve pancakes in stacks, drizzled with hot sauce and accompanied with ice-cream. Serves 6. Pancakes and sauce can be cooked several hours ahead. Keep covered separately until required and reheat to serve.

Gabriel Gates Ham and Spring Onion Feel Good Blueberry and Banana Pancakes - Recipe provided by Iain Hewitson Pancakes
150g plain our teaspoon salt 3 cups milk 2 eggs 100g self-raising our teaspoon ground paprika A pinch of chilli powder Freshly ground black pepper 6 spring onions, nely sliced tablespoon vegetable oil 200g ham, nely shredded 1 tablespoon butter or margarine

1 cup buttermilk 4 large eggs, separated 1 cup plain our A pinch of salt 1 tablespoon sugar 1 teaspoon bicarb of soda Canola oil spray 1-2 very ripe bananas sliced Maple syrup or honey 1 cup fresh blueberries, washed & drained

Directions: Place both types of our, salt, paprika, chilli Directions: Beat milk and egg yolks together.
and pepper in a bowl. Make a well in the centre and then pour in the eggs and a third of the milk. Whisk the egg and milk together, then gradually incorporate the our, slowly whisking in the remaining milk to form a smooth batter. There may be some milk left over. Refrigerate for 20 minutes then strain. Add the onions and ham to the pancake batter. Heat the oil and butter on medium heat in a medium non-stick frypan. When the butter turns golden, whisk it into the batter. Return the pan to medium heat and pour in enough batter to thinly cover the base. When the top half of the pancake starts to dry, turn it over and cook the second side. When cooked, transfer pancake to a plate and continue cooking the others. If they start to stick, add a little butter to the pan. Makes about 12 pancakes.

Mix together our, salt, sugar and bicarb. In another bowl, using a hand electric mixer, beat egg whites until soft peaks form. Combine our and milk mixtures. (Dont mix too well it doesnt matter if the egg white is not completely mixed in.) Add blueberries. Heat a heavy-bottomed pan, spray with oil and then add pancake batter, a good heaped tablespoon at a time, being careful not to overcrowd. Cook until bubbles appear on top. Then press some sliced banana into them, ip over and cook until bottom is brown. Put in a preheated 190C oven while you make the rest. Then served drizzled with maple syrup or honey. Serves 4.

Mini Chocolate Pancakes with Cherry Sauce

75g chocolate 100g self-raising our 15g cocoa teaspoon baking powder 4 tablespoons sour cream 1 tablespoon caster sugar 1 egg 200 ml milk Butter to fry Cherry Sauce 450g canned sour cherries, in syrup 1 tablespoon cornour 3 tablespoons fruit juice

Make a well in the centre of the mixture and beat in the egg, then gradually stir in the milk, to make a thick batter. Once the batter ingredients are well-combined, stir in the chocolate. Melt a little butter in a large non-stick pan and add spoonfuls of the batter, spacing them well apart. Cook for 2-3 minutes on each side, or until they start to brown. Transfer the cooked pancakes to a warm plate, and keep warm while you complete making the rest of the pancakes. Clean the pan with paper towelling. The Cherry Sauce: Drain the cherries and pour the syrup into the pan, mix cornour with a little cold water to make a thin paste, and once it is smooth, pour this into the pan with the syrup. Stir the sauce continuously over a low heat until it thickens. Stir in the fruit juice, remove the pan from the heat and stir in the cherries. Serve the pancakes with spoonfuls of the cherry sauce and sour cream.

Directions: Roughly chop the chocolate, and sift together the our, cocoa and baking powder and stir in the sugar.