Peanut Butter Chip and Chocolate Chip Pancakes
Snickerdoodle, Chocolate Chip or Oatmeal Cookie Pancakes
Makes: 14-18 pancakes
These delicious, yet simple pancakes are a treat anyday!
We’ve recently begun doing a lot of pancakes, and this one is my own new recipe! Plus, this pancake can be served chilled or fresh (hot), even though I personally prefer the latter. This quick recipe is great for any time of the day, and can satisfy your taste buds and your stomach, both!
Makes: 1 huge, thin pancake.
1 whole egg
4-1/4 tbsps all-purpose flour
1/4 tsp baking powder
1/2 tsp vanilla essence
2 tsps sugar
2 scoops ice-cream (any flavour)10 tbsps milk
Tired of those typical triangle sandwiches? Try one of these! Quick, easy and delicious. A very pleasant change, and a great munching object while you study, talk, paint, read, watch a movie or anytime else!
1 loaf Sandwich Bread (crusts removed)
For yogurt sauce:
3 tbsps yogurt
3 tbsps Mayonnaise
1 tsp Fresh lemon juice
1 tsp Oregano
1 tbsp Fresh basil (thinly sliced)
A pinch of salt
1/2 tsp red chilli powder
For chicken filling:
8 oz. chicken breast (cooked and shredded)
2 Roasted bell peppers (thinly sliced)
2 cups fresh iceberg lettuce or cabbage (chopped)
Try these wonderful, light, fluffy pancakes for breakfast, to keep you happy and going the whole day!
1. Whisk the flour, sugar and bicarbonate of soda in a bowl; make a well in the centre. Whisk the buttermilk, oil, egg and vanilla into the flour mixture until just incorporated. Allow to stand for 5 minutes.
2. Coat a non-stick frying pan with cooking oil spray and set over medium heat until hot but not smoking. For each pancake, pour in about 2 tablespoons of batter.
3. Cook for 3 minutes, or until the bubbles around the pancake eges start to burst. Flip the pancakes over and cook for another 1-2 minutes, or until golden underneath. Serve warm, topped with raspberries and syrup.