13
Strawberry and white
chocolate pancakes
Makes 8 pancakes
Preparation time
10 minutes
Cooking time
4 minutes
1 ½ cups self-raising flour
¼ tsp. bi carbonate soda
2 tbsp. caster sugar
1 cup milk
2 eggs
40g butter, melted
1 tsp. lemon juice
40g white chocolate buds
250g strawberries, diced
4 balls vanilla ice-cream
1.
Place the flour, bi-carbonate soda and caster
sugar into a large bowl. Add the milk, eggs,
melted butter and lemon juice and stir to
combine. Let rest for 10 minutes.
2.
Stir half of the strawberries and all of the white
chocolate through the pancake batter.
3.
Pre-heat the pancake maker until the READY
light is illuminated.
4.
Lightly spray the pancake maker and place
L
cup
of pancake batter into each well, close the lid and
adjust the timer to 2 minutes.
5.
When complete, remove using a silicon spatula
and continue until the remaining batter is
depleted.
6.
Serve with the remaining strawberries and vanilla
ice-cream.
Banana and pecan
crumble pancakes with
butterscotch sauce
Makes 6 x
L
cup
Preparation time
20 minutes
Cooking time
20 minutes
Butterscotch sauce
20g butter
L
cup brown sugar
¾ cup fresh cream
pinch ground cinnamon
Crumble mix
2 tbsp. plain flour
2 tbsp. brown sugar
2 tsp. caster sugar
20g roasted pecans, chopped
2 tbsp. cup rolled oats
20g butter, cubed
Pinch ground cinnamon
Pancake mixture
1 cup self-raising flour, sifted
½ tsp. baking powder
N
cup milk
N
tsp. apple cider vinegar
2 ripe bananas, mashed
2 eggs, separated
N
cup brown sugar, sifted to remove lumps
To make the butterscotch sauce
1.
Place the butter, brown sugar, fresh cream and
cinnamon into a small saucepan and stir on a
medium heat until ingredients melt and come
together. Let simmer for 5 minutes. Take the sauce
off the heat and set aside until required.
To make the crumble top
1.
Use your fingertips to rub the ingredients together
until a crumbly consistency is formed. Set aside.
To make the pancake mixture
2.
Mix together the flour and baking powder. Add the
milk, apple cider vinegar and mashed banana and
stir to combine.
3.
Using hand beaters, whisk the egg whites and brown
sugar to stiff peaks. Fold through the batter.
4.
Pre-heat the pancake maker until the READY light is
illuminated. Pour a heaped ¼ cup into each well and
sprinkle the top with the crumble mixture. Close the
lid and set the timer for 3 minutes.
5.
When complete serve with sliced banana and
butterscotch sauce.
Summary of Contents for the Quick Stack LPC140SIL
Page 1: ...the Quick Stack Instruction Book LPC140SIL ...
Page 15: ...15 Notes ...
