Ice-cream Pancakes

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


  1. First, mix the milk and ice-cream in a blender.
  2. Now mix all the wet ingredients and the dry ingredients in separate bowls.
  3. Add the ice-cream milk/shake to the wet mixture. Mix well.
  4. Slowly and gradually add the wet mixture to the dry mixture. Be careful not to form lumps.untitled
  5. Oil a pan. On medium heat, pour the batter in the pan in circles. If you want a thin pancake, which is great for an ice-cream pancake, spread the batter all over the pan. Make sure it is even.
  6. Flip over when one side is done or when you see bubbles forming on top.
  7. When the other side is also cooked, take off from flame.
  8. Serve hot or chilled. Goes great with a scoop of ice-cream in the centre, chocolate syrup etc as toppings.


Pinwheel Sandwiches

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)


  1. First prepare the yogurt sauce. In a medium bowl, mix together yogurt, mayo, lemon juice, basil, chilli powder, oregano and salt. Stir well.
  2. Then, mix the shredded chicken in the sauce.
  3. Add the bell peppers and iceberg or cabbage and mix well.
  4. Now, flatten the bread with a rolling-pin. Spread a rounded tablespoon of chicken filling onto each slide of bread.
  5. Gently roll up; tie each with a strip of green onion.


  • You may also serve by cutting the loaf into slices.


Buttermilk Pancakes

Makes: 8 Pancakes

Try these wonderful, light, fluffy pancakes for breakfast, to keep you happy and going the whole day!

2 teaspoons sugar
1 tablespoon vegetable oil
1 small egg
fresh berries in season, such as raspberries, to serve
1⁄2 cup self-raising flour
1⁄4 teaspoon bicarbonate of soda
3⁄4 cup low-fat buttermilk
1⁄2 vanilla extract
1 1⁄2 tablespoons maple syrup

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.


Reader’s Digest