Treat your mum

Pop on an apron and heat up your fry­ing pan! Mother’s Day is ap­proach­ing and we all know there’s noth­ing mums ap­pre­ci­ate more than a spe­cial break­fast care­fully made by their loved ones

Sunday Tasmanian - Tassie Living - - TASTE - Donna Hay

ap­ple pan­cakes with cin­na­mon su­gar

1 ½ cups ( 225g) self- rais­ing flour

½ cup ( 110g) caster su­gar

3 eggs, lightly beaten

30g un­salted but­ter, melted

1 cup ( 250ml) milk

1 tea­spoon vanilla ex­tract

2 ap­ples, thinly sliced cin­na­mon su­gar

¼ tea­spoon ground cin­na­mon

2 ta­ble­spoons white su­gar To make the cin­na­mon su­gar, place the ex­tra cin­na­mon and the white su­gar in a bowl and mix to com­bine. Set aside. Place the flour and su­gar in a bowl and make a well in the cen­tre. Place the egg, but­ter, milk and vanilla in the cen­tre and stir with a wooden spoon un­til smooth. Al­low the mix­ture to stand for 15 min­utes.

Heat a lightly greased small non- stick fry­ing pan over low heat. Add a slice of ap­ple, cook for 1 minute and turn. Pour ¼ cup ( 60ml) of the mix­ture over the ap­ple and cook for 2 min­utes or un­til bub­bles ap­pear on the sur­face. Flip and cook for a fur­ther 1- 2 min­utes or un­til light golden. Re­peat with the re­main­ing ap­ple and pancake mix­ture. Sprin­kle pan­cakes with the cin­na­mon su­gar to serve. Makes 12.

banana pan­cakes with golden syrup

1 ½ cups ( 225g) self- rais­ing flour

½ cup ( 110g) caster su­gar

3 eggs, lightly beaten

30g un­salted but­ter, melted

1 cup ( 125ml) milk

1 banana, mashed

1 tea­spoon vanilla ex­tract

2 ba­nanas, ex­tra, sliced to serve golden syrup, to serve Place the flour and su­gar in a bowl and make a well in the cen­tre. Place the egg, but­ter, milk, mashed banana and vanilla in the cen­tre and stir with a wooden spoon un­til smooth. Al­low the mix­ture to stand for 15 min­utes.

Heat a lightly greased medium non- stick fry­ing pan over low heat. In batches, pour ¼ cup ( 60ml) of the mix­ture into the pan and cook for 2 min­utes or un­til bub­bles ap­pear on the sur­face. Flip and cook for a fur­ther 1- 2 min­utes or un­til light golden.

Top pan­cakes with sliced banana and serve with golden syrup. Makes 12.

mini rasp­berry pan­cakes

1 ½ cups ( 225g) self- rais­ing flour

½ cup ( 110g) caster su­gar

3 eggs, lightly beaten

30g un­salted but­ter, melted

1 cup ( 250ml) milk

1 tea­spoon vanilla ex­tract

1 ½ cups ( 180g) frozen rasp­ber­ries fresh rasp­ber­ries, to serve ( op­tional) Place the flour and su­gar in a bowl and make a well in the cen­tre. Place the egg, but­ter, milk and vanilla in the cen­tre and stir with a wooden spoon un­til smooth. Add the rasp­ber­ries and stir through un­til just com­bined. Al­low the mix­ture to stand for 15 min­utes.

Heat a lightly greased medium non- stick fry­ing pan over low heat. In batches, pour ta­ble­spoons of the mix­ture into the pan and cook for 2 min­utes or un­til bub­bles ap­pear on the sur­face. Flip and cook for a fur­ther 1- 2 min­utes or un­til light golden. Serve with fresh rasp­ber­ries. Makes 30.

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