Pancakes Recipes American Breakfast Pancakes Ingredients     flour  2 1/2 cups, sugar 1tbs, eggs 2 pc, buttermilks 1 lt, butter 4 tbs, baking powder 2 tsp, baking soda 1 tsp, salt  sq Method    1. Place all ingredients into a bowl and whisk until it becomes a smooth lump free batter    2. Place into a jug you can pour from    3. Lightly oil or butter a pan and gently heat    4. Pour sufficient to form a 10cm circle    5. With a palette knife or similar, turn pancakes just as soon as they puff up (are full of bubbles that have not yet broken open)    6. Turn and cook the other side until golden brown    7. Serve immediately drenched with maple syrup, some crispy streaky bacon and some great breakfast (small) sausages English Pancakes This batter makes fairly thick, heavy pancakes. Traditionally served sprinkled with castor sugar and lemon juice and jam if you prefer. (Hub-UK - I can't resist golden syrup! ) Ingredients     flour 350 gm, castor sugar 50 gm, eggs 4 pc, milk 700 ml Method    1. Whisk together the milk and egg    2. Dissolve in the sugar    3. Add sufficient flour to make a fairly thick (still able to pour) batter    4. Allow to rest for 30 minutes before using    5. Gently heat a pan, lightly oil or butter and pour in enough of the batter to cover the base of the pan (the thickness is an individual taste thing)    6. Gently cook until the base is golden brown (approximately 3 minutes)    7. Carefully turn over and cook for another 3 minutes    8. Remove, repeat and serve while still hot Chef's Tip:     These are always traditionally turned over by tossing them - a technique that must be practiced to stop them folding, not turning or being tossed so high they stick to the ceiling! German 'Apfel Pfannkucken' Ingredients     flour  400 gm, castor sugar  50 gm, eggs 4 pc, milk 700 ml, apples sq Method    1. Whisk together the milk and egg    2. Dissolve in the sugar    3. Add sufficient flour to make a very thick batter    4. Allow to rest for 30 minutes before using    5. Gently heat an oven proof pan, lightly oil or butter and pour in enough of the batter to cover the base of the pan by a depth of 3 - 5cm    6. Gently cook until the base is golden brown (approx. 3 minutes)    7. Place sufficient peeled (optional) and cored apples around the pancake; add as much as you like, in a any pattern that you like. The apples may be slices, chopped, in rings etc and as thick or thin as you prefer.    8. Place in a pre-heated oven (170°C) until it has puffed up and cooked all the way through (approx. 10 minutes)    9. Remove from the oven, place on a serving platter and sprinkle liberally with icing (powdered / confectioner's) sugar Crepes The recipe for these are as many and varied as there are chefs! This one is the one I swear by and have used since 'pinching' it from a great (and famous) chef I once worked with . . . but my lips are sealed as to whom (well I did pinch his recipe! although I know he wouldn't mind, because like me he is all for sharing and extending other peoples knowledge). They say good things take time and this is certainly true with crepe making:     * The boiling of the milk caramelises the natural sugars in it (lactose) and allows for a significant decrease on the sugar content     * The resting of the mix allows the gluten in the flour to relax, making for more delicate crepes and ones that will not curl when made     * The mixture will seem thin initially, but will thicken once rested Test the mixture before adjusting It should be easy to pour, but not so thin that it makes a crepe with holes. This unfortunately comes with experience and practice. Ingredients     flour 250, gm, castor sugar 30 gm, eggs  4 pc, milk 650 ml cream 200 ml Method    1. Bring milk to boil and cool to blood temperature.    2. Combine flour and sugar    3. Add the eggs and 200 ml of the milk, mix well with a balloon whisk    4. Stir in cream    5. Stir in remaining milk and whisk until smooth    6. Rest for 1 hour before use    7. Thin if required with a little milk    8. Heat a good non-stick pan and lightly oil (I prefer to dip a paper towel in oil and just rub the base with it)    9. Pour a little of the batter in the middle of the pan and tip the pan in a circular motion until it is very lightly covered   10. Cook over a medium to gentle heat cooked (approx 1 minute), turn crepe over and cook for another 30 seconds   11. Remove and repeat until all the batter has gone   12. Maybe served as they are with sugar and lemon juice, spread with jam, filled and rolled with your favourite sweet or savoury fillings Chef's Tip:     If you have added too much batter, allow it to cook slightly (until the base has started to solidify) and then just pour the excess back into the bowl     If holes appear add a little more batter, you will soon get to know how much batter to use for your size pan     If holes keep appearing on subsequent crepes the mixture may be too thin: sprinkle in some more flour and beat to a smooth batter again How can you best serve these? This serving suggestion comes from a great e-pal in the States - Ruth of Illinois - who as you will see has a sweet tooth! Ruth suggests adding some cocoa to the crepe batter for a real decadent dessert!     bananas 3 pc, sugar 2 tbs, lime juice 2 tsp, hot fudge sauce 3/4 cup, cream 1/2 cup, sliced toasted almonds  1/2 cup    1. In a small bowl, combine diced bananas, sugar and lime juice, combine and allow to sit for 5 minutes    2. Place the warm crepes on a bench, spoon a generous amount of the banana mixture along the centre and roll up into a cigar    3. Place 2 - 3 crepes per serving on a warm plate    4. Top with generous amounts of the hot fudge sauce, whipped cream and finish with the toasted almonds Chef Jos Wellman Tutor, author and restaurateur New Zealand    Read also: The Best Tips for Storing, Serving and Buying Cheese Preparing and Cooking Eggs  Pancakes Recipes  Swiss Cheese Fondue Recipe Camembert Parcels with Redcurrants  Spanish Omelet