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Zucchini Pancakes

Zucchini Pancakes
Ingredients
  • 2 cups grated zucchini
  • 1 cup plain flour
  • ¼ cup of almond meal
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 2 large eggs
  • 300ml milk
  • 2 tablespoons melted butter
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
Instructions
  1. Put grated zucchini in paper towel and squeeze to remove as much liquid as possible.
  2. Whisk flours, baking powder, pumpkin pie spice and salt in a large bowl. Whisk eggs, milk, butter, brown sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add wet ingredients and mix until combined. Fold in the zucchini.
  3. Coat a large nonstick frypan with cooking spray; heat over medium heat. Cook pancakes in batches, using about ⅓ cup batter for each and spreading it to make them about 12cm wide. Cook until bubbles dot the surface, 1 to 3 minutes. Flip and brown on the other side, 1 to 2 minutes more. Serve hot with maple syrup and butter.

 

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Pikelets

Pikelets
Ingredients
  • 1 cup self raising flour
  • pinch salt
  • ¼ teaspoon bi carb soda
  • 2 tablespoon sugar
  • 1 egg
  • ½ cup milk
  • 1 teaspoon vinegar
  • dessertspoon melted butter
Instructions
  1. Mix dry ingredients, add sugar, egg, milk and butter. Beat till smooth. Heat some butter in a frypan and spoon small amounts letting them spread into circles. When the top starts to bubble turn them over and cook the other side.
  2. Yummy with jam and cream.

 

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Batters

Peach Chocolate Crepes

Peach Chocolate Crepes
Ingredients
  • 4 large fresh peaches, peeled, pitted and cut into slices OR
  • 2 cans (440g each) of sliced peaches packed in juice, drained
  • 2 tablespoons of water
  • ¼ cup all-fruit peach preserves
  • 1 large package of chocolate flavored instant pudding mix
  • 1½ cups milk
  • 125g cream cheese, softened
  • 2 tablespoons unsweetened cocoa powder
  • ⅔ cup all purpose flour
  • ¼ teaspoon salt
  • ¼ cup sugar
  • 2 large eggs
  • 1¼ cups milk
  • 1 teaspoon vanilla
  • 1 tablespoon margarine, melted
  • Nonstick cooking spray
Instructions
  1. To prepare crepes, combine cocoa, flour, salt and sugar in food processor; blend to process. Add eggs, milk, vanilla and margarine; process until smooth. Let stand at room temperature for 30 minutes.
  2. Spray a nonstick skillet with cooking spray; heat over medium high heat. Pour 2 tablespoons crepe batter into hot pan. Immediately rotate pan back and forth to swirl batter over entire surface of pan. Cook for 1 to 2 minutes or until crepe is brown around the edges and the top is dry. Turn the crepe carefully with a spatula and cook 30 seconds more. Transfer crepe to waxed paper to cool. Repeat the process with the remaining batter, spraying pan with cooking spray as needed. Separate crepes with sheets of waxed paper.
  3. To prepare chocolate filling, beat cream cheese in medium bowl with an electric mixer at high speed until smooth; set aside. Prepare chocolate pudding with milk according to package directions. Gradually add pudding to cream cheese mixture; beat at high speed for 3 minutes.
  4. To prepare peach topping, combine preserves and water in a large bowl until smooth. Add peaches; toss to coat.
  5. Spread 2 tablespoons chocolate filling evenly over surface of crepe; roll tightly. Repeat with remaining crepes. Place two crepes on each plate. Spoon ¼ cup peach topping over each set of crepes. Serve immediately. Two crepes equals 1 serving. Eight servings total (16 crepes).

 

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Crepes

Crepes
These are thin and are great sweet or savoury. Nice with just sugar and lemon juice.
Author:
Ingredients
  • ½ cup of plain flour
  • 2 eggs
  • ¾ cup milk
Instructions
  1. Sift flour into a bowl (if you are into sifting.. I am not). Lightly beat the eggs and stir them into the flour until the mix is smooth. Gradually add the milk and stir till you have a nice smooth batter. Leave the mix for 30 minutes. (this lets any bubbles settle).
  2. Heat a fry pan and grease well. Have hotplate on medium heat. Pour a couple of tablespoons of mixture in and swirl it to make it round. When it bubbles a bit on top its ready to flip. Then cook the other side and remove and start again. If you keep stacking the cooked ones on a plate as you go they stay pretty warm

 

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Extra Light and Fluffy Pancakes

Extra Light and Fluffy Pancakes
This recipe incorporates whipped egg whites for extra light and fluffy pancakes. Because they use the yolks and melted butter, they are still rich and tender.
Ingredients
  • 1 cup sifted all-purpose, pastry, or cake flour
  • ⅛ teaspoon salt
  • ½ tablespoon baking powder
  • 2 egg yolks
  • ¾ cups milk, more or less
  • 4 tablespoons butter, melted
  • 2 egg whites
  • 1 tablespoon sugar
Instructions
  1. Sift the dry ingredients together.
  2. In another bowl, mix the yolks, most of the milk, and the melted butter together until smooth.
  3. Make a well in the middle of the dry ingredients and add the mixed wet ingredients all at once.
  4. Stir until just combined. (Over-mixing will make for a tough pancake.)
  5. Beat the egg whites until light and fluffy and soft peaks appear as for meringue. Add the
  6. sugar toward the end of the beating. Fold the egg whites gently into the batter with a spatula.
  7. Add milk as necessary to get the right consistency.
  8. Cook as you would other pancakes.

 

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Batters

Crunchy Chocolate Pancakes

Crunchy Chocolate Pancakes
Ingredients
  • 3 eggs
  • melted chocolate
  • 2 cups of milk
  • 4 tablespoons of sugar
  • 2 cups of flour
  • 4 drops of oil.
  • Toppings: bits of cookies.
Instructions
  1. First you whisk the eggs till smooth. then add the milk together with the eggs. now you add the flour. mix. add sugar.before you can fry add oil first and melt the chocolate. then when melted add chocolate into the mix. add mix until bubbles come out. last you put a few mix into the pan and swirl it to make it bigger.then when it looks crunchy and brown, you can take it out as often. once done frying of the mix as a choice add the bits of cookies or maybe some fruit.

 

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Batters Snacks

Corn and bacon fritters

Corn and bacon fritters
Ingredients
  • 1 small can of corn
  • 60 grams (1/2 cup) self-raising flour
  • oil for frying
  • 60ml milk
  • 2 rashers bacon
Instructions
  1. Strain the corn.
  2. Dice the rashers of bacon.
  3. Fry gently for a few minutes.
  4. Remove from the pan.
  5. Make a batter with the flour and milk.
  6. Stir in the corn and bacon.
  7. Heat some oil in the frying pan and fry tablespoons of the mixture, turning once, until golden brown on both sides, about 5 minutes.
  8. These are a great way to use up leftovers such as corned beef, roast meats and veges.

 

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Banana Fritters

Banana Fritters
Ingredients
  • 3 tblsp plain flour
  • ⅓ cup cornflour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup milk
  • 4 bananas
  • 2 tblsp extra flour
Instructions
  1. Sift flour, cornflour, baking powder and salt into a bowl.
  2. Make a well in the centre and gradually stir in milk. Beat until smooth.
  3. Peel bananas and toss in 2 tablespoons flour. Dip in batter and deep fry in hot oil until light golden brown. Sprinkle with icing sugar.

 

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Apple Fritters

Apple Fritters
Ingredients
  • 3 tblsp plain flour
  • ⅓ cup cornflour
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ cup milk
  • 2 green apples
  • 2 tblsp extra flour
Instructions
  1. Sift flour, cornflour, baking powder and salt into a bowl.
  2. Make a well in the centre and gradually stir in milk. Beat until smooth.
  3. Peel, core and slice the apples. Toss apple slices in extra flour, dip in batter and deep fry in hot oil until light golden brown. Serve sprinkled with sugar.