Recipe: Pancakes Three More Ways

Check out my first lot of pancakes three ways!

Ricotta pancakes with apple cinnamon golden syrup

(two large serves)

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Pancake Ingredients: 1 cup milk, 0.5 cup ricotta, 1 egg, 1 cup self-raising flour, 0.15 cup sugar, 1 teaspoon cinnamon sugar.
Syrup Ingredients: 50gm butter, 50gm brown sugar, one tablespoon golden syrup, two large peeled and diced apples, cinnamon sugar.

Method:

  1. Whisk milk, ricotta and egg in a bowl.
  2. Mix flour, sugar and cinnamon in a separate bowl and make a well in the centre.
  3. Pour milk mixture into the well, and whisk to combine.
  4. Heat stove to low, spray oil in a non-stick pan.
  5. Ladle batter into the pan. Cook till bubbles form on top, then flip.
  6. Repeat as necessary.
  7. While the pancakes are cooking, start working on your syrup. Melt butter, brown sugar and golden syrup in a small saucepan on low heat.
  8. Add diced apples and cinnamon sugar, mix thoroughly, and keep cooking on a low heat until the apples are soft.
  9. Pour your apple syrup over your pancake stack.
  10. Enjoy!

Pear and sour cream pancakes with fig maple syrup

(two large serves)

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Pancake Ingredients: 1 cup milk, 0.5 cup sour cream, 1 egg, 1 cup self-raising flour, 0.15 cup sugar, 1 mashed pear.
Syrup Ingredients: 1/4 cup maple syrup, 1 large tablespoon of fig jam

Method:

  1. Whisk milk,sour cream and egg in a bowl. 
  2. Mix flour and sugar in a separate bowl and make a well in the centre.
  3. Pour milk mixture into the well, and whisk to combine. Fold in the mashed pear.
  4. Heat stove to low, spray oil in a non-stick pan.
  5. Ladle batter into the pan. Cook till bubbles form on top, then flip.
  6. Repeat as necessary.
  7. To make a simple syrup – melt your fig jam in the microwave, and mix in with the maple syrup. You can water it down slightly with hot water if you don’t want it too sweet as the combined jam and maple syrup may be too overwhelming.
  8. Pour your fig and maple syrup over your pancake stack. Enjoy!

Milo pancakes with condensed milk*

(two large serves)

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Ingredients: 1 cup milk, 1 egg, 1 cup self-raising flour, 0.15 cup sugar, 0.5 cup Milo, condensed milk

Method:

  1. Whisk milk and egg in a bowl. 
  2. Mix flour, Milo and sugar in a separate bowl and make a well in the centre.
  3. Pour milk mixture into the well, and whisk to combine.
  4. Heat stove to low, spray oil in a non-stick pan.
  5. Ladle batter into the pan. Cook till bubbles form on top, then flip.
  6. Repeat as necessary.
  7. Drizzle condensed milk (room temperature!) over your pancake stack. Enjoy!

*I thought that Milo and condensed milk might make a nice combination for pancakes, as that’s how I make my hot Milo for a treat – two teaspoons of Milo, one teaspoon of condensed milk, and then hot water to dissolve. No need to add extra milk or sugar!

Recipe: Moroccan Lamb Shanks

I made a large range of dishes for K’s 30th birthday dinner – one of them being Scotch Eggs which I featured on this blog not too long ago. Another dish I made was Moroccan-style Slow Cooked Lamb Shanks. I recently replicated this meal while I was in Melbourne for my father, and he loved it even though he doesn’t normally enjoy eating lamb. It’s super duper easy, and while it does need to cook for a few hours, the time you actually have to spend in the kitchen prepping and cooking is minimal.

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Recipe: Moroccan Style Slow Cooked Lamb Shanks

Ingredients

  • Six lamb shanks*
  • Two red onions
  • Two cloves of garlic
  • 2 tablespoons of Moroccan spice mix
  • 2 birdseye chillies
  • 1 can of crushed tomatoes
  • 2 cups of beef stock
  • 2 cans of chickpeas
  • 300gm of baby spinach leaves

*The fresher the lamb, the more tender it will be when you cook it. I suggest buying your lamb directly from a reputable butcher, rather than via a supermarket.

Method

  1. Preheat your oven to 170 degrees.
  2. Quickly brown your lamb shanks in an oiled pan. Once browned, place them in a large oven-proof dish with a lid.
  3. Dice up your onions, garlic and chillis. Fry them up in the oiled pan until soft, then add the spice mix and the crushed tomatoes and beef stock.
  4. Once the mix is hot and bubbling, pour it over the lamb into the dish, cover it with the lid and place it into the pre-heated oven for approximately an hour and three quarters.
  5. Rinse the chickpeas and add them to the dish, stirring it in so that it’s covered by the tomato sauce mix. Replace the lid and leave it in the oven to cook until the lamb is tender and almost falling off the bone.
  6. Once the lamb is cooked, remove the dish from the oven and stir through the baby spinach, adding it in gradually as the residual heat wilts and cooks the leaves.
  7. Season with salt and pepper as necessary, then serve with some pumpkin and cous cous, and enjoy!

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Recipe: Pancakes Three Ways

Banana vanilla and maple syrup pancakes

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Ingredients: 0.75 cups milk, 1 egg, 1 cup self-raising flour, 0.15 cups sugar, vanilla powder. Sliced bananas and maple syrup to top. (serves two)

Method:

  1. Whisk milk and egg in a bowl.
  2. Mix flour, sugar and vanilla powder in a separate bowl and make a well in the centre.
  3. Pour milk mixture into the well, and whisk to combine.
  4. Heat stove to low, spray oil in a non-stick pan.
  5. Ladle batter into the pan. Cook till bubbles form on top, then flip.
  6. Repeat as necessary.
  7. Top off your pancake stack with sliced banana and a healthy serving of maple syrup. Enjoy!

Pandan coconut pancakes with gula melaka syrup

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Ingredients: 0.75 cups milk, 1 egg, 1 cup self-raising flour, 0.5 cups desiccated coconut, 0.5 cups coconut cream, 0.15 cups sugar, few drops of pandan essence, 0.5 cup palm sugar.

Method:

  1. Whisk milk and egg in a bowl. Add coconut cream and whisk well.
  2. Mix flour, desiccated coconut, and sugar in a separate bowl and make a well in the centre.
  3. Pour milk mixture into the well, and whisk to combine. Add a few drops of pandan essence.
  4. Heat stove to low, spray oil in a non-stick pan.
  5. Ladle batter into the pan. Cook till bubbles form on top, then flip.
  6. Repeat as necessary.
  7. To make gula melaka syrup – add palm sugar and water in a saucepan and boil, stirring repeatedly to prevent sticking. Once the palm sugar has all melted and the consistency is syrup-like, take off the heat.
  8. Serve with an additional sprinkle of desiccated coconut on top and enjoy!

Matcha pancakes with red bean sugar syrup

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Ingredients: 0.75 cups milk, 1 egg, 1 cup self-raising flour, 0.15 cups sugar, 1.5 teaspoons matcha powder, quarter cup dried red azuki beans,1/3 box of “Yellow Lump” rock sugar

Method:

  1. Soak the red azuki beans overnight.
  2. Add the rock sugar and beans to a saucepan of hot water and boil on a medium heat until rock sugar dissolves and red beans soften and release colour and flavour into the water. Strain the beans out as the syrup begins to thicken, and reduce to a low heat, boiling until the syrup reaches your preferred consistency. 
  3. Whisk milk and egg in a bowl.
  4. Mix flour, sugar and matcha powder in a separate bowl and make a well in the centre. (Note: matcha powder can be quite strong flavoured and a little bit bitter. If you’re not used to the flavour, use only one teaspoon, or if you prefer a stronger flavour, increase it to two teaspoons)
  5. Pour milk mixture into the well, and whisk to combine.
  6. Heat stove to low, spray oil in a non-stick pan.
  7. Ladle batter into the pan. Cook till bubbles form on top, then flip.
  8. Repeat as necessary.
  9. Stack your pancakes and drizzle over with the reduced red bean sugar syrup. Serve and enjoy!