Fancy Pancakes

Penny's Favourite Pancakes

Piña Colada Pancake Topping

  • 1 batch of Dennis Leslie's Buttermilk Pancakes
  • 1 fresh pineapple or can of pineapple rings
  • 1/2 can coconut cream
  • shredded coconut as desired
  • 1 tablespoon butter
  • 1/2 cup brown sugar
  • 2 tablespoons cornflour

Melt butter in pan over medium high heat.  Add brown sugar.  When sugar is melted, add pineapple (if using canned, reserve juice for later) and coconut, if desired.  Caramelise pineapples until golden brown and fragrant.  Next add coconut cream and 1/2 can reserved pineapple juice mixed with cornflour (or 1/2 cup water with cornflour).  Continuously stir over medium-low heat until thick and syrupy. Serve immediately with warm pancakes. 


Blueberry and Banana Pancakes

Recipe provided by Iain Hewitson

  • 1 cup (250ml) buttermilk
  • 4 large eggs (separated)
  • 1 cup plain flour, a pinch of salt
  • 1 tablespoon sugar
  • 1 1/2 teaspoons bicarbonate of soda
  • 1 cup fresh blueberries (washed and drained)
  • canola oil spray
  • 1-2 very ripe bananas (sliced)
  • maple syrup or honey.

Beat buttermilk and egg yolks together. Sift flour, salt, sugar and bicarb into a mixing bowl. In a separate bowl, using a hand electric mixer, beat egg whites until soft peaks form. Combine flour and milk mixtures and fold in egg whites (it doesn’t matter if egg white is not completely mixed in). Add blueberries. Spray a heavy-bottomed pan with oil and heat over medium heat. Add batter, a good heaped tablespoon at a time, taking care not to overcrowd pan.

Cook pancakes until bubbles appear on top. Press banana slices on top of pancakes. Flip pancakes
and cook until bottom is brown. Transfer pancakes to a plate and keep warm. Serve pancakes drizzled with maple syrup or honey. Serves 4


Sticky Date Pancakes

  • 1/2 cup chopped dates
  • 1 teaspoon mixed spice
  • 1 quantity of Perfect Plain Pancakes batter
  • 300ml thickened cream
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup maple syrup
  • Ice-cream, to serve

Add dates and mixed spice to pancake batter. Pour small quantities of batter into a heated, greased pan to form mini pancakes of about 7cm diameter. Cook pancakes until bubbles form on surface. Turn pancakes and cook other side until golden. Remove from pan and keep warm. Repeat with remaining batter.

Place cream, sugar and maple syrup in a saucepan and combine, stirring over heat, until sugar dissolves and a smooth sauce forms. Serve pancakes in stacks drizzled with hot sauce and accompanied with ice-cream. Serves 6.

Tip: Pancakes and sauce can be made several hours in advance. Keep covered separately until required and reheat to serve.


Mini Chocolate Pancakes with Cherry Sauce

  • 100g self-raising flour
  • 15g cocoa powder
  • 450g canned sour cherries in syrup
  • 1/2 teaspoon baking powder
  • 1 tablespoon cornflour
  • 1 tablespoon caster sugar
  • 3 tablespoons fruit juice
  • 1 egg
  • 200ml milk
  • 75g chocolate buds
  • butter
  • 4 tablespoons sour cream to serve.

Sift flour, cocoa and baking powder into a mixing bowl. Add sugar and stir to combine. Make a well in the centre and beat in egg. Gradually add milk, stirring, until a thick batter forms. Stir in chocolate. Place a little butter in a large non-stick frying pan and heat over medium heat until melted. Place spoonfuls of batter, spaced well apart, in pan. Cook pancakes for 2-3 minutes on each side, or until browned. Transfer to a warm plate and keep warm in oven until ready to serve.

For the cherry sauce: Wipe frying pan clean with kitchen paper towel. Drain cherries and pour syrup into pan. Mix cornflour with a little cold water until a thin, smooth paste forms. Add to syrup in pan. Stir sauce continuously over a low heat until thickened. Stir in fruit juice. Remove pan from heat and stir in cherries.
Serve pancakes with cherry sauce and sour cream.