Sunday, September 21, 2008
Last night we had pancakes with icecream, homemade caramel sauce and crushed peanuts for dessert. Yum! The perfect Saturday night dessert really - easy, fun and delicious.
Best Ever Pancakes
From Modern Classics No 2 by Donna Hay, p 56
2 cups plain flour, sifted
3 teaspoons baking powder
1/2 cup caster sugar
1 1/4 cups milk
3/4 cup buttermilk
75 g butter, melted
Place the flour, baking powder and sugar in a bowl. In a separate bowl place the milk, buttermilk, butter and egg and whisk until combined. Add the milk mixture to the flour mixture and whisk until smooth.
Heat a non-stick frying pan over medium heat. Pour 1/3 cup mixture for each pancake into the pan, doing as many per batch as your frypan will hold. Cook until bubbles appear on the surface then turn and cook for another minute or until golden.
Keep the pancakes warm while you cook the remaining batter. Makes 15
From Modern Classics No 2 by Donna Hay, p 96
3/4 cup brown sugar
1 cup pure cream
Combine in a small saucepan over medium heat and stir until sugar is disolved. Increase the heat and simmer rapidly for 8 minutes or until the sauce thickens. Allow to cool until thick enough to spoon over cake or icecream.
Easy and absolutely heavenly! Probably best NOT eaten regularly :)