5 new ways to make breakfast classic

Picture provided

Have you ever made pancakes from scratch? Here is your opportunity. While there are plenty of ways to make this delicious breakfast dish at home, sometimes all it takes is a handful of quick and easy pancake recipes.

Here is a list shared with us by the team behind Australian Eggs. Enjoy!

Quick pancake recipes that will sweeten any breakfast

How to make classic pancakes from scratch

Quick Classic Pancake Recipes
Quick classic pancake recipes. Picture provided

First of all. If you want to become a pancake master, you have to start with the classic dish. Australian Eggs has shared their classic pancake recipe that you can follow at home quite easily.

Preparation time: 5 minutes | Cooking time: 20 minutes | Makes: 12 pancakes

What you will need:

  • 1½ cups plain flour
  • 1 tablespoon baking powder
  • 1 tablespoon caster sugar
  • 3 eggs
  • 1 cup milk
  • 50 grams unsalted butter, melted
  • 1 teaspoon vanilla extract (optional)

Directions:

  1. In a large bowl, whisk together the flour, baking powder and sugar. In another bowl, whisk together the eggs, milk, butter and vanilla. Make a well in the center of the dry ingredients and whisk in the milk mixture to form a smooth batter.
  2. Heat a large lightly greased nonstick skillet over low-medium heat. Working in batches of three at a time, pour ¼ cup batter into pan. Cook the pancakes for 1 to 2 minutes, until bubbles burst on the surface and the underside is golden brown. Flip the pancakes and cook for 1 minute and remove from the pan onto a plate. Keep a clean kitchen towel over the plate of cooked pancakes to keep them warm.
  3. Stack and serve pancakes with maple syrup and blueberries or your favorite topping.

Hot tip: If you’re looking for something more indulgent, choose from our sweet and savory topping ideas below:

  • Yogurt with coconut, granola and nectarine
  • Mascarpone, passion fruit curd and raspberries
  • Cream cheese and strawberry compote
  • Roasted cherry tomatoes, ricotta, arugula and balsamic glaze
  • Garlic mushrooms, Persian fetta and chives
  • Kimchi, fried egg and chili sauce

Yum.

Dutch baby caramelized apple and cinnamon

Quick Classic Pancake Recipes
Dutch pancake recipes. Picture provided

Preparation time: 10 minutes | Cooking time: 35 minutes | For: 4

What you will need:

Dutch pancake for baby

  • ⅔ cup (100g) plain flour
  • 1 teaspoon of salt
  • ⅔ cup (160ml) milk
  • 3 eggs
  • 30 g butter, diced

Caramelized cinnamon apple

  • 50 g butter, diced
  • ⅓ cup powdered sugar
  • 3 Granny Smith apples, peeled, 2 cut into thick wedges, 1 thinly sliced
  • 1 cinnamon nib, halved
  • ¼ cup of water
  • ½ tsp ground cinnamon, plus extra for garnish
  • Vanilla bean and maple syrup ice cream, for serving

Directions:

Dutch pancake for baby

  1. Arrange one oven rack in the middle position and remove any other racks above or below. Set the oven to 240°C/220°C (fan-forced) and place a 25cm (top measurement) ovenproof pan in the oven to heat.
  2. Combine flour and salt in a large mixing bowl and make a well in the center. Pour in the milk and add the eggs. Whisk to obtain a smooth paste.
  3. Once the oven has reached temperature, quickly remove the hot pan from the oven. Add the butter and swirl the pan to coat the base and sides. Pour the batter and return to the oven. Bake 15 to 18 minutes or until pancake has puffed and sides are golden brown.

Caramelized cinnamon apple

  1. While the Dutch baby cooks, melt the butter in a deep saucepan over medium heat. Add the sugar and cook, stirring, for 1-2 minutes or until the sugar begins to caramelize. Add the apple wedges, cinnamon and water and cook for another 3 to 5 minutes. Add the apple slices and cook until tender and caramelized. Add the ground cinnamon and mix well. Put aside.

Assembly

  1. Take the Dutch baby out of the oven and top with caramelized apples, scoops of vanilla ice cream and maple syrup. Sprinkle with ground cinnamon if desired.

Choc-pancakes

Quick pancake recipes. Picture provided

Preparation time: 20 minutes | Cooking time: 20 minutes | Makes: 8 to 10 pancakes

What you will need:

Peanut butter sauce

  • ½ cup (150g) smooth peanut butter
  • ¼ cup (35g) brown sugar
  • 150ml heavy cream
  • 2 tablespoons of maple syrup

Double chocolate pancakes

  • 1 ¼ cup (190 g) plain flour
  • 2 tablespoons caster sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon baking powder
  • ¼ tsp salt
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup (250ml) milk
  • 50g unsalted butter, melted, plus extra for cooking
  • ⅓ cup (70g) milk chocolate chunks
  • 300ml whipped cream
  • 2-3 bananas, sliced
  • Grated dark chocolate for decoration (optional)

Directions:

Peanut butter sauce

  1. Combine peanut butter, brown sugar, cream and maple syrup in a small saucepan and heat over low heat, stirring continuously for 3 minutes or until mixture is smooth and sugar has dissolved .
  2. The sauce should have a thick consistency. If it becomes too thick, add a little water or cream to soften the sauce. Pour into a serving bowl, cover and set aside.

Double chocolate pancakes

  1. Sift together the flour, sugar, cocoa powder, salt and baking powder in a medium bowl. Mix well. Make a well in the center.
  2. Whisk together eggs, vanilla and milk in a small bowl. Pour in the dry ingredients, as well as the melted butter. Mix until just combined. Stir in the chocolate pieces and leave to stand for 10 minutes.
  3. Heat a nonstick skillet over medium-low heat and add a little melted butter. Stir until it starts to foam.
  4. Using a ⅓ cup measure, pour the pancake batter into a hot frying pan. Cook for 2 minutes or until bubbles form and burst on top of pancake. Flip and cook for another 1 minute. Place cooked pancakes in a large baking dish and cover with aluminum foil. Keep warm in a low oven while cooking the remaining pancakes.
  5. Serve the stacks of pancakes topped with sliced ​​bananas, whipped cream and drizzled with the hot peanut butter sauce. Garnish with grated dark chocolate

Gluten-free apple and almond pancakes

Gluten-free pancake recipes. Picture provided

Preparation time: 5 minutes | Cooking time: 20 minutes | Makes: 8 pancakes

What you will need:

  • 2 eggs
  • 1/3 cup milk or almond milk
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon maple syrup, plus extra for serving
  • 1 ½ cup ground almonds
  • 1 teaspoon gluten-free baking powder
  • ½ cup grated green apple, plus extra slices for serving
  • ½ teaspoon ground cinnamon
  • Greek yogurt and strawberries, to serve
  • Natural almonds, coarsely chopped, for sprinkling

Directions:

  1. In a large bowl, whisk together the eggs, milk, oil and syrup. Stir in the almond flour, baking powder, grated apple and cinnamon. Mix to mix well.
  2. Heat a large, lightly greased nonstick skillet over medium heat. Working in batches of 3, pour ¼ cup batter into pan. Cook the pancakes for 2 to 3 minutes, until bubbles burst on the surface and the underside is golden brown. Flip and cook for 1 minute.
  3. Serve topped with a dollop of Greek yogurt, additional apple slices and berries. Drizzle with additional maple syrup and sprinkle with almonds.

lemon curd recipe

Quick pancake recipes.  Picture provided
Quick pancake recipes. Picture provided

Preparation time: 20 minutes | Cooking time: 30 minutes | Makes: 12 pancakes, 1 ½ cups lemon curd

What you will need:

lemon curd

  • 3 egg yolks
  • 1 whole egg
  • ½ cup (110 g) caster sugar
  • 2 teaspoons lemon zest
  • ⅔ cup (160 ml) lemon juice (about 2 lemons)
  • 125 g cold butter, diced

Crepes

  • 1 ½ cups plain flour
  • 1 tablespoon baking powder
  • 1 tablespoon caster sugar
  • 3 eggs
  • 1 cup milk
  • 50g unsalted butter, melted
  • 1 teaspoon vanilla extract (optional)
  • Blueberries, for serving

Directions:

lemon curd

  1. Combine egg yolks, egg, sugar, lemon zest and juice in a large microwave-safe heatproof bowl. Whisk with a balloon whisk until combined.
  2. Add the diced butter and place on the turntable of the microwave.
  3. Follow the manufacturer’s instructions for reducing microwave power to 50%. Cook uncovered for 7-10 minutes, stirring every minute, until the mixture is thick enough to coat the back of a wooden spoon. (See tips)
  4. Cover the surface of the curd with plastic wrap to prevent it from forming a skin. Cool to room temperature, then refrigerate until cold.
  5. To serve, spoon lemon curd over the pancakes and garnish with fresh blueberries

Crepes

  1. In a large bowl, whisk together the flour, baking powder, sugar and a pinch of salt. In a large jug, whisk the eggs, milk, butter and vanilla, if using. Make a well in the center of the dry ingredients and whisk in the milk mixture to form a smooth batter.
  2. Heat a large, lightly greased nonstick skillet over medium heat. Working in batches of 3, pour ¼ cup batter into pan. Cook the pancakes for 1 to 2 minutes, until bubbles burst on the surface and the underside is golden brown. Flip and cook for 1 minute.
  3. Stack and serve pancakes with lemon curd and blueberries.

Warm Tips:

  • Start checking the thickness of the curd at 6 minutes into the cooking time.
  • Dip a spoon into the curd and run your finger over the back of it. If it leaves a sharp line in the curd, it is sufficiently cooked and ready to cool.
  • Microwaves vary in type, power and size, so cooking times may vary. Use cooking times as a guide.
  • The curd will thicken as it cools.
  • Pour into a container, cover and refrigerate for up to 2 weeks.

If you want to try even easier pancake recipes, may we suggest you check out this TikTok trend for sheet pan pancakes?

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