Ours were wonderful too, Zander was too tired so had his for breakfast today!
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Ours were wonderful too, Zander was too tired so had his for breakfast today!
I have some left over so going to make more tonight.
My son actually came home yesterday and said that I was being given the night off and he was cooking dinner. Was so cute. So he made pancakes and we had them with the good ole maple syrup. Yum Yum
This has got to be one of my favourite pancake recipes. So unbelievably light and fluffy! But TBH the butter goes with ANY pancakes (even great on toast LOL)...
Ricotta hotcakes - Bill Granger
1 1/3 cups ricotta To serve
3/4 cups milk banana
4 eggs, separated honeycomb butter, sliced
1 cup plain flour icing sugar for dusting
1 teaspoon baking powder
a pinch of salt
50 g butter
Place ricotta, milk and egg yolks in a mixing bowl and mix to combine.
Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.
Place egg whites in a clean dry bowl and beat until stiff peaks form. Fold egg whites through batter in two batches, with a large metal spoon.
Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don’t cook more than 3 per batch). Cook over a low to medium heat for 2 minutes, or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden and cooked through. Transfer to a plate and quickly assemble with other ingredients.
Slice one banana lengthways onto a plate, stack 3 hotcakes on top with a slice of honeycomb butter.
Dust with icing sugar. Serves 6-8
Note Hotcake batter can be stored for up to 24 hours, covered with plastic wrap
in the refrigerator.
Honeycomb butter
250 g unsalted butter, softened
100g sugar honeycomb, crushed with a rolling pin
2 tablespoons honey
Place all ingredients in a food processor and blend until smooth. Shape into a log on plastic wrap, roll, seal and chill in a refrigerator for 2 hours. Store leftover honeycomb butter in the freezer – it’s great on toast.
I didn't have any banana so I didn't use it. I made half the butter and it was sufficient although I used 80g crunchy and about 125g butter. I whacked the log in the freezer whilst I made the batter. But what you could do is make the full batch and save the leftovers in the freezer as suggested ;) But if you want to (and I would recommend it) use an extra crunchie (I used 2 x 80g for 250g butter) it tastes better. I just whacked the packets on the bench, to break it up, and then poured it into the food processor. Make sure you get chocolate coated honeycomb whatever you do as IMO it tastes better, the chocolate goes all melty and gooey over the pancakes and its pure HEAVEN! I also used my spring loaded ice cream scoop to dish out the batter and it worked PERFECTLY :D
DELISH :) What a perfect way to start the weekend! And everyone happily devoured the lot! LOL!
*hugs*
Cailin
OMG Cailin.. how bloody good do these sound... I am going to have to cook some soon... I am a real pancake feen....... leis x
I NEEEEEEEDDDDD pancakes. Have nothing here to make them, so next best thing. Actually better. I'm off to mummy's house so she can make them for me :D
Pancakes oh yum, DH and Maria have gone out so I think I might make some up if I have enough eggs
Hope your pancakes were good Louise. Mine were yummy as. Even better I didn't make them.
yep they were yummy, just the washing up afterwards was a pain.
Well thanks girls you got me all craving pancakes, im going home to make them now! I can just taste them!! I love the basic pancake with nutella.. mmmmm....
Good thing i cooked double last night, so i dont have to cook dinner, just make pancakes!
Cailin or someone else have one??
Would love to make them with a nice and easy recipe :)
Can't find one for piklets as such Danni.
But did find some for zucchini pancakes
3 eggs
2 zucchini, grated
1/2 c. whole wheat flour or stoneground cornmeal
Add more flour or a little milk to make pancake consistency
Stir the eggs into the grated zucchini, then mix in the flour until all the lumps are gone. Fry the batter like pancakes with a bit of butter to keep it from sticking. Delicious topped with grated cheese.
__________________________________________________ __________________________
ZUCCHINI PANCAKES
4 c. shredded unpared zucchini
3/4 c. packaged pancake flour
1/2 c. Gruyere cheese
1/2 c. milk
1 egg, lightly beaten
1/2 c. chopped onion
Place shredded zucchini in sieve to drain off excess liquid. In medium bowl, combine pancake flour, cheese, milk and egg; mix just until all ingredients are well moistened. Stir in zucchini and onion. Drop mixture by heaping tablespoonfuls onto lightly greased griddle or skillet; cook over low heat until pancakes are browned and bubbles appear on surface. Turn, brown other side. Serves 4.
__________________________________________________ ________________________
INGREDIENTS
DIRECTIONS
- 4 eggs
- 2 cups grated zucchini
- 3/4 cup all-purpose flour
- 1/2 teaspoon white sugar
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 4 teaspoons baking powder
- 1/4 cup butter, melted
Hope one of them is good enough for you.
- Preheat grill to 425 to 450 degrees F (220 to 225 degrees C).
- In a large mixing bowl, beat eggs, add shredded zucchini and mix well using a fork. Add flour, sugar, salt and vegetable oil and stir to blend well. Finally, add baking powder and mix well using a large spoon. The batter's consistency should be like heavy whipping cream.
- Spoon batter on hot grill (about 2 tablespoons) for each pancake. Cook until there are no longer bubbles forming in the pancake about 2 minutes; turn over and cook for 2 minutes longer. Rub pancakes with melted butter and serve immediately.
Well I thought that I would post a recipe for jam doughnuts on here. I made them yesterday and they were sooooo yum!! But me warned, you may need some friends to help you eat them!! :)
Jam Doughnuts
Makes 16
4 cups plain flour, sifted
2 x 8g sachets instant dry yeast
1 1/4 cups caster sugar
1/2 teaspoon salt
1 1/3 cups milk, warmed
2 eggs, lightly whisked
60g butter, melted
1/2 cup raspberry or strawberry conserve (see note)
1/2 teaspoon ground cinnamon
vegetable oil, for deep-frying
1 - Combine flour, yeast, 1/4 cup caster sugar and salt in a large bowl. Make a well in the centre. Add milk, eggs and butter to well. Using a flat bladed knife, stir until dough just comes together.
2 - Turn onto a lightly-floured surface. Knead until smooth. Place dough in a large, light'y greased bowl. Cover loosely with plastic wrap and a tea towel. Set aside in a warm place for 1 hour or until doubled in size.
3 - Using your fist, punch dough down. Turn onto a lightly floured surface. Knead until just smooth.
4 - Divide dough into 16 portions. Roll 1 portion in to a ball. Flatten ball with palm of hand to an 8cm disc. Place 1 teaspoon jam in centre. Using floured hands, carefully turn dough edges over to enclose jam. Re-roll ball. Place seam side down, on a lined baking tray. Repeat with remaining dough. Loosley cover doughnuts with plastic wrap. Set aside in a warm place for 15 mins or until almost doubled in size. Meanwhile, combine cinnamon and remaining sugar in a shallow dish.
5 - Half fill a large, deep saucepan or deep-fryer with oil and heat until hot. Using a slotted spoon, lower doughnuts 2 at a time, into hot oil. Deep-fry carefully turning over, for 3-4 mins or until golden. Roll in cinnamon sugar immediently and place on a wire rack to cool slightly. Serve warm.
Note - Thicker style sonserves such as the Roses brand are easier to work with.
Tip - These doughnuts are best eaten on the day made. To reheat, microwave on medium for 10 to 15 secs.
I made a slight variation for DF cause he just wanted cinnamon doughnuts. So pretrt much you flatten the dough portion, use a circle to cut the dough in to a circle and then find a smaller circle to cut the centre out. Let it rise the same as jam doughnuts and put in deep fryer and sugar as above!!
They were great, except the two of us couldnt eat them!! Luckily a friend came over and he took some home with him :)
ENJOY!
That's fantastic, and not as hard as I thought it would be.
I'll see if I can muster up the energy to make some. I don't think there will be any difficulty in us eating them all though. Nathan really likes his donuts!!
Have you ever tried making plain ones letting them cool and icing them. Nathan has a thing for the men and dinosaurs you can buy from the donut king, lol
and me, well I like mine filled with cream and custard - eclair style
Oh who am I kidding, we love hot jam ones as well!!!
Is it 3-4 minutes of fryin in total, or on each side?
How many times did you turn them?
I have a donut cutter somewhere at home, I might have to try this out!
Ray,
I fried them for a total of 4 mins and turned them every minute to get a even golden colour over it.
:)
Anyone got a recipe for lemonade scones? A friend mentioned them the other day but I don't have a recipe.
thanks for that
oh yum thank you, i will write that one down! My grandpa (passed away now) used to make them when we were little and i couldnt remember how to make them! ;) thanks
Thank you!
I've tried that recipe - it's supposed to be so easy you can't muck them up. I proved them wrong LOL!
My ex MIL uses light cream and I had used full fat cream and noticed the difference. The light cream seems to work a little better.
The secret is definitely not overworking the mixture prior to cooking. She also used to just form the dough gently into a slab and then just cut down through it with a butter knife prior to cooking so they weren't handled too much....I lurve lemonade scones!! Must make some this weekend.
Hello there ladies,
Just another request from me....:p
I know there are thousands of recipes out there for pikelets but I am wanting a recipe that is a good one!!
I want to adapt it to make it into blueberry pikelets for my baby shower tomorrow!!
So please, hand over your best pikelet recipes?? I know some of you would have some great ones.
TIA
This is from the frozen blueberry box:
Enjoy, goodluck with the shower I hope I'm not too late!:
Blueberry Pikelets
Serves / Makes: 24 pikelet
2 cups self raising flour
1/2 level teaspoon bi-carbonate of soda
3 tablespoons caster sugar
1 cup regular milk
2 large eggs (60g or larger)
2 tablespoons melted butter
2 teaspoons vinegar (NOT balsamic or red wine, etc)
1 cup Creative Gourmet frozen Blueberries
Place all the ingredients, with the exception of the blueberries, in a food processor. Process until a smooth, thick batter is obtained. Stir in the frozen blueberries.
Drop scant tablespoons of batter into a hot non-stick frying pan that has been lightly greased with a little melted butter. Cook for a few seconds until surface starts to bubble then flip over and cook until other side is golden and Piklets are cooked through.
Serve immediately with sour light cream, yoghurt or ice cream.
Okay it is DH's birthday on monday and I normally cook up a massive breakfast for him but he is starting work at 5:30am so will be out of the house by 4am and I am not getting up that early to cook breakfast so I am doing it tomorrow for him!!
He wants pancakes but we have some banana's on the bench looking abit black so I thought banana pancakes.......
Does anyone have a good recipe for them at all??
ive only made banana pikelets & all i do with soft bananas is mash them up & make up the pikelet recipe using less milk as the bananas make up the rest of the moisture iykwim - they are really yum & great to freeze
add some cocoa and you can even have choc banana pancakes - rich but yum and I'm not a banana flavoured fan
We had some over-ripe bananas sitting on the bench too and the other day I made up the Cadbury chocolate muffin mix, adding the mashed bananas, and they were beautiful. Every time I make them I'll add mashed banana now!
Ok we had this last weekend, and OMG it was SUPURB!
Pancake Batter
2 Cup SR Flour
1/4 Brown Sugar (or more depending on the sweetness of your tooth)
2 TBS Oil
2 Egg - Seperated
1 1/2 Cups Milk
2 Tsp Vanilla
1 400g tin of Blueberries in Syrup (drained and lightly rinsed)
Cinnamon thickened sour cream
1 300ml Tub Sour Cream
1/4 tsp Cinnamon (or to taste)
3-4 TBSP Icing Sugar
Icing Sugar for Dusting
In a large bowl whisk Flour & Sugar. In another medium sized bowl whisk together the wet ingredients (minus the egg whites) and combine the wet and dry ingredients. Fold the blueberries into the pancake batter and set aside. In another bowl whisk the 2 egg whites until stiff then gently fold into pancake batter. Cook pancakes on a medium low heat as they tend to darken quickly due to the sugar and fruit content. I use my ice cream scoop to get the right size I want :)
In another bowl whisk cream sugar and cinnamon together until it thickens (yes sour cream does thicken... its BLISS!)
Layer on a plate some pancakes, dust with icing sugar and serve a generous TBS or so of the Thickened Sour Cream and enjoy.
This combination is HEAVENLY and it tastes almost like blueberry cheesecake.
I have no idea why or how I came up with this, we were having blueberry pancakes and I wanted something creamy to go with and only had sour cream. I tried to whip it and to my surprise I was left with this heavenly cheesecakey creamy topping.
ENJOY! It sounds like lots of work but in reality the whipping of eggwhites & cream take all of 3 minutes and it is way worth it.
All I need is the sour cream & I can make some for Aaron tomorrow night.
If you're making for 2 you might want to halve the batch, but you can freeze the cooked ones and pop them in Zander's lunchbox for preschool :) We do this amount due to the pancake hoovers known as my children ;)
And if you want to get all healthy you can add wholemeal flour (half half) but I would then add a tsp of baking soda unless you are using wholemeal SR flour.
And with the cinnamon if you are worried 1/4 would be too much just do a nice sprinkle and then to taste. I like the measurements I've given but each persons tastes are different so maybe 1/8th if you're unsure :)
I have a matching pancake hoover too, so no worries there & he'd love them for preschool. I think the cinammon should be ok, I have two very big fans of cinnamon here ;)
Does anyone have any yummy pikelet recipes? I'm craving them so bad today!
i think i have one in the toddler recipe area, will check for you!! BBS
here goes!!
PIKELETS
ive become some what of a pikelet queen lately!!
there a great sunstitute for sandwiches and not as messy
i use this baic recipe then add what ever takes my fancy
1 cup wholemeal s/r flour sifted
1 tbs sugar
1 egg
2/3 cup milk
things i add include
grated apple and sultanas
banana ans sultanas
grated zunchinni and carrot, cheese
1 cup SR flour
2tbsp caster sugar
1 egg, beaten
2/3 cup milk
1 tbsp butter or marg
Mix flour & sugar, make a well in the centre. add milk to egg & pour into well. Using a wooden spoon gradually beat in flour. Brush frypan with a little of the butter, place over heat.
When hot place spoonfuls of mix in frying pan, when bubbles appear on surface turn with a spatula. Allow to brown other side & cook through.
Brush frypan with butter between batches.
Lift onto cake cooler covered with a clean cloth, cover to keep them soft
Serve warm or cold
Good Im having them for lunch too now!!!
:lol: enjoy lulu!!
I havn't had piklets for years! I'm going to make them for lunch too!:)
MMmmm.... I feel like them too now...
I made these ones the other day, courtesy of Ms Donna Hay!Have to say they didn't last long.
Combine 2 cups of plain flour, 2 tsps of baking powder and 1/2 cup of caster sugar in a bowl. Combine 2 eggs, 1/1/2 cups milk, and 70g melted butteer in another bowl.
Whisk and combine into the flour mix. Cook 1 tbsp of mix over low heat in a med frying pan.
Mmmmm definately off to make these now.:)