Ingredients:

• Seeded Dates 150 gm
• Flour 300 gm
• Custard powder 120 gm
• Water As needed
• Unsated butter 100 gm
• Oil for frying

Method:

Knead the dough using melted butter, and store in the refrigerator. Mince the dates and cook them in unsalted butter. Spread it on a tray and allow to cool. Cut the dough into two halves and roll into individual rectangles.

Spread the date mixture in between the two rolled out rectangles and seal the edges and propel the rolled out dough with little moisture.

Cut into neat triangles with the help of a pastry cutter and allow to rest for some time in the refrigerator. Deep fry in medium hot oil, and cut into four pieces and serve warm with vanilla ice cream.

Ingredients:

• 2 eggs
• 2 cups of flour
• 1/3 cup vegetable oil
• 1 1/2 cups milk, whole or skimmed, as preferred
• 1/2 cup mashed banana
• 1 tablespoon sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup mini semi-sweet chocolate chips

Preparation Method:

Beat the eggs in a medium mixing bowl with an electric mixer on medium speed for one minute. Add and mix in flour, vegetable oil, milk, banana, sugar, baking powder, and salt. Do not add chocolate chips at this stage. Mix until smooth, and then stir in the chocolate chips.

Lightly oil your pan or skillet with butter or oil. Heat your pan or skillet on medium heat for about 2 minutes. Pour about one half cup batter onto center of skillet. Cook until the edges become golden and the bubbles begin to break. This is normally about 30 seconds to one minute. Flip the pancake and cook on the other side for the same amount of time. This recipe makes about eight 6 inch pancakes.

If you like more banana taste, add another half cup of mashed banana. If you want less chocolate, only add 1/4 cup chocolate chips. The ratio of banana to chocolate chips can be increased or decreased based on your liking. Furthermore, the chocolate chips can be eliminated completely if you only want banana pancakes.

In addition, if you would like more pancakes, only pour 1/4 cup batter onto the skillet. This will make smaller pancakes, while increasing the quantity. Also, adding some light whipped cream and placing a tablespoon of fresh chopped banana on top will add a little calcium, an extra bit of fruit, and a tasty addition to your morning pancakes. Syrup and butter are always a welcome addition too.

Breakfast is still the most important meal of the day whether we eat it or not. So why not starting the day with a favorite, tasty recipe? Pancakes could do it, as they are quick to make and is delicious.

Pancakes could be prepared with the very common ingredients available in our kitchen. Pancakes could be of different shapes, thickness and flavors. A typical British Pancake has three key ingredients: plain flour, eggs, and milk, made in a batter form. Although there are many variations of pancake recipes, but if we are making it for the first time then one should go for a decent basic recipe of pancake.

Ingredients:

• 1 cup flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup semi-skimmed milk
• 2 tablespoons vegetable oil

Preparation time 10 minutes.

How to Prepare:

First thing that we need is preparing a batter. Take plain flour into a large bowl and add a pinch of salt. Add sugar and baking powder into it. Mix the dry ingredients thoroughly and avoid making any lump. Beat 1 medium egg then pour it into the middle of the bowl. Gently whisk the mixture while slowly adding the milk. Make a nice thick creamy batter. Do not prepare the batter long before the cooking starts which may cause the pancakes to stick into the pan and make it a mess.

Now heat a non stick flat pan over medium heat. Check that the pan is sufficiently hot by dropping water over it. When it will sizzle, the pan is now ready. Pour one full big spoon of batter into the pan. If we make larger / thicken pancakes, pour more batter. For smaller one we pour less amount of the batter. The batter may spread across the pan. Use a wooden spatula to make it thin and give a nice even spread.

Cook the first side approximately two minutes or until the bubbles that form on the top dries up. Flip it over and let the other side cook for about a minute, until it turns golden brown.

When a nice aroma will come and both sides have cooked well, the pancake is now ready to eat. It’s better to eat with strawberry and blackberry jam or sometimes with tomato sauce.

Ingredients:

• 1 to 3 pound zucchini
• ½ to ¾ cup flour
• 1 large egg
• ½ tsp salt
• Pinch of pepper or according to taste
• Grated onion, if you desire
• Oil or butter for cooking

Cooking Process:
Wash the zucchini and peel the skin. Slice the zucchini at the center and remove the seeds from inside it. Now, grate the zucchini into a large bowl. Break an egg and add it to the zucchini. Also, add salt, pepper, flour and stir it properly till the ingredients blend in. If you want, you can also add grated onions into the mixture and stir it in.

Take a skillet, add ¼ inch of oil or butter and heat it till it is hot enough to fry the pancakes. You can also use less oil, if you desire. Now, spoon in the required amount of the pancake batter onto the skillet and spread the batter till it is round in shape. The amount of batter you use will depend upon the pancake size.

After you put in the required amount of the batter, fry the pancakes till it is golden brown in color on both sides. The pancake should also be crispy around the edges. Once the pancake is well cooked, remove the pancake and place them on some paper towels to drain excessive oil. Serve hot.

Ingredients:

• ½ cup chopped pecans
• 1 cup all purpose flour
• 1 cup confectioners’ sugar
• 1 ½ teaspoons baking powder
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1 cup milk
• 2 tablespoons butter
• Extra oil or butter for cooking

To serve:

• Whipped cream
• 2 tablespoons confectioners’ sugar

Cooking Process:

You can start your preparation by first getting the batter for the pancakes ready. To do so, add all the dry ingredients, such as 1 cup of confectioners’ sugar, flour, and baking powder and mix all these ingredients at once in a bowl. Now, separate the egg yolk from the egg white in another bowl. Whip the egg yolk into a fluffy mixture. Pour the egg yolk, oil, and milk into the flour mixture and whip again. At this point, add the egg white and carry on whipping the batter. You can put in the orange zest, pecan and vanilla extract, now. Stir them in.

Warm up a lightly oiled frying pan. Now, transfer the desired amount of pancake batter into the frying pan. The amount will vary depending on the pancake size you want. Smooth out the pancake batter. Permit the pancake to cook on both sides till the sides are golden brown in colour. Now, flip the pancake to the other side and cook on this side also. Take the cooked pancakes out of the frying pan and serve them hot with whipped cream. If you do not wish to use whipped cream, just brush the pancakes with confectioners’ sugar.

Ingredients:

• ¼ lb russet potatoes, peeled, boiled and mashed
• ¼ lb parsnips, peeled and grated
• ¼ lb carrots, peeled, boiled and mashed
• 2 eggs
• 1 tablespoon, all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground nutmeg
• ¼ cup sunflower oil

Directions:

To make the potato pancakes, you need to first mix the mashed potatoes and carrots together in a large bowl. Now, beat the egg in another bowl and add to the mashed potatoes and carrots. Sift the flour and put it into the potatoes and carrots mixture. Also, add salt, black pepper and nutmeg and combine until a dough forms. At this point, add the grated parsnips and blend it in. Make 16 balls out of the dough.

Now, heat the sunflower oil in a griddle or frying pan that you want to use for making the pancakes. When the griddle or frying pan is hot, roll out the balls until ¼ inch thick and put it into the griddle or frying pan. The pancake has to be cooked on both sides for 5 minutes until golden brown in colour. The potato pancakes with carrots and parsnips that are ready can be served with a salad or any other dressing you prefer. However, the pancakes can also be served by themselves, as they are superb to taste even without any accompaniment.

The pancakes made with pineapple recipe are also quite easy to prepare and cook. Before, you can serve these pancakes you can dust it with powdered sugar or serve it with a whipped cream and walnuts topping.

Ingredients:

• 2 cups peeled and shredded pineapple
• 1 cup all purpose flour
• 2 tablespoons sugar
• 1 ½ teaspoons baking powder
• 1 large egg
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon powder
• 1 cup milk
• 2 tablespoons canola oil or any other you like
• Extra oil or butter for cooking

To serve:

• Whipped cream
• 2 tablespoon chopped walnuts
• Powdered sugar

Cooking Process:
You can begin your preparation by peeling and cutting the pineapple. It is always better to keep all your ingredients ready and on hand. Now, prepare the batter for the pancakes. To do so, add all the dry ingredients like flour, cinnamon powder, sugar, salt, nutmeg powder, and baking powder, and combine all these ingredients together. Now, separate and whisk the egg yolk from the white of the egg. Add oil and milk into the flour mixture and whisk again. Also, add the egg white and continue to whisk the mixture. You can put in the shredded pineapple now and fold it in properly.

Heat a frying pan and oil it slightly. Pour the amount of pancake batter you require depending on the pancake size into the frying pan with a spoon. Spread the pancake batter evenly. Allow the pancake to cook on one side till golden brown and then flip and cook on the other side till it is golden brown. Take the cooked pancakes out of the frying pan and serve them hot with whipped cream and chopped walnuts. If you do not want to use whipped cream, you can also just powder the pancakes with powdered sugar.

The only difference is that you need to add peaches in your batter for this pancake recipe. You can also make syrup out of the peaches and use it in the batter.

Ingredients:

• 2 cups peeled, thinly diced peaches
• 1 egg
• 1/3 cup syrup from the peaches
• ½ teaspoon salt
• 1 ½ teaspoons baking powder
• 1 teaspoon vanilla
• 1 ¼ cups skimmed milk
• Butter or oil

For Syrup

• Peaches
• 2 cups of sugar
• 2 cups of water

Directions:

If you want to add syrup in your pancake batter then it is advisable that you first make the syrup from the cut peaches. To make the syrup, boil the peaches in two cups of sugar and water till the syrup thickens a little bit. Now, take off from the gas and cool the syrup. Once it is cold, take out the peaches and keep 1/3 cup of the mixture separately, so that you can use it in the pancake batter.

Once the syrup is ready, combine all the ingredients to be put in the pancake batter like baking powder, flour, vanilla, salt, and peach syrup in a huge mixing bowl. Now, beat the egg in another bowl and add milk into the mixture. Beat both of these till they blend together. Add and fold in the peach pieces. The size of the peach pieces depends upon your taste. If you like large chunks coming into your mouth then make big pieces. On the other hand, if you prefer smaller bite-sized pieces, then cut them as per choice.

When the batter is ready, heat an oiled frying pan and spoon in the batter for the peach pancakes into the frying pan. Now, even them out and let the pancake fry first on one side till brown in colour. Then, flip to the other side to fry till the other side also turns brown. The corners of the pancakes should also be slightly crispy to eat.

Now, remove the pancakes from the frying pan and put them on paper napkins to get rid of any additional oil. The pancakes with peaches recipe makes delightful pancakes. These pancakes need to be served hot to retain its pleasant taste.

Ingredients:

• ½ cup chopped pecans
• 1 cup all purpose flour
• 1 cup confectioners’ sugar
• 1 ½ teaspoons baking powder
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 cup milk
• 2 tablespoons butter
• Extra oil or butter for cooking

To serve:

• Whipped cream
• 2 tablespoons confectioners’ sugar

Cooking Process:
You can begin your preparation by getting the batter for the pancakes ready. To do so, add all the dry ingredients like flour, 1 cup of confectioners’ sugar, and baking powder, and combine all these ingredients all at once in a bowl. Now, separate the egg yolk from the white of the egg and then whip them into a fluffy mixture. Pour oil and milk into the earlier mixture and whip again. At this point, you need to add the egg white and carry on whipping the mixture. You can put in the lemon zest and vanilla extract along with the pecans.

Warm up an oiled frying pan. Now, transfer the required amount of pancake batter, which will vary depending on the pancake size into the frying pan. Smooth out the pancake batter evenly. Permit the pancake to cook on both sides, but first on one side and then the other till the sides are golden brown in colour. Now, turn over the pancake and cook on the other side too. Move the cooked pancakes out of the frying pan. You can serve them hot with whipped cream. If you do not wish to use whipped cream, just dust the pancakes with confectioners’ sugar.

Ingredients:

• 15 ounces of chunky fruits
• 1 cup all purpose flour
• 1/3 cup syrup from the fruits
• 1/2 teaspoon salt
• 1 ½ teaspoons baking powder
• 1 teaspoon vanilla
• 1 egg
• 1 ¼ cups skimmed milk
• Butter or oil

For Syrup

• Chunky fruits
• 2 cups of sugar
• 2 cups of water

To Serve

• Syrup of the fruits
• ½ cup chopped walnuts

Cooking Process:
To make the pancakes with fruit chunks, you need to first prepare the syrup from the fruit chunks. To do so, boil the fruits in two cups of water and sugar for a few minutes. Let the syrup thicken a little bit and take off from the gas and let it cool. Once the syrup is cold, remove the fruits and take out 1/3 cup of the mixture to use in the pancake.

Now, stir well together all the ingredients like flour, salt, vanilla, baking powder, and syrup from the fruits in a large mixing bowl. Whisk the egg in a bowl and pour milk into the mixture. Whisk this till it is well blended. Add the fruit chunks and fold it in.

Next, heat a frying pan and pour some oil in it. Pour a spoon of the pancake batter into the frying pan and smooth out the batter consistently. Now, let the pancake cook on both sides till they are golden brown and the edges are crispy. First, cook on one side till it is golden brown and bubbles start appearing. Then, flip to the other side and fry till it is also golden brown.

At this point, take them out of the frying pan and leave the pancakes on paper towels to soak the extra oil. Serve the pancakes hot after the oil is properly drained off. Serve them hot with the left over syrup of the fruits. You can also add walnuts on top of the pancake or in the syrup to heighten the taste.