Pancakes with three toppings

Eating Together cookbook, $39.95
Photographer: Brett Stevens. Stylist: Yael Grinham
Photographer: Brett Stevens. Stylist: Yael Grinham

Serving size: Serves 4
Cooking time: Less than 30 minutes
Special options: Kid friendly
Course: Breakfast
Favourite flavours: Chocolate, Easy recipes

Pancakes with three toppings
INGREDIENTS

pancakes
1 cup (150g) self-raising flour
¼ cup (55g) caster sugar
2 eggs
1 cup (250ml) milk

topping
rhubarb and pear
2 cups coarsely chopped rhubarb
1 coarsely chopped medium pear
¼ cup caster sugar
2 tablespoons water
1 teaspoon mixed spice

orange-glazed strawberries
¼ cup water
¼ cup caster sugar
2 teaspoons finely grated orange rind
1 tablespoon orange juice
250g quartered strawberries
¼ cup coarsely chopped fresh mint

chocolate, banana and hazelnut
100g coarsely chopped milk eating chocolate
10g butter
½ cup cream
2 thinly sliced medium bananas
¼ cup coarsely chopped roasted hazelnuts
METHOD

Sift flour and sugar into medium bowl; gradually whisk in combined eggs and milk until batter is smooth.

Pour ¼ cup batter into heated oiled medium frying pan; cook pancake until bubbles begin to appear on surface. Turn pancake; cook until browned lightly. Cover to keep warm.

Repeat with remaining batter.

Serve pancakes with your choice of topping.

rhubarb and pear
Combine 2 cups coarsely chopped rhubarb, 1 coarsely chopped medium pear, ¼ cup caster sugar, 2 tablespoons water and 1 teaspoon mixed spice in medium saucepan; bring to the boil. Reduce heat; simmer, stirring occasionally, about 5 minutes or until fruit softens slightly.

orange-glazed strawberries
Combine ¼ cup water and ¼ cup caster sugar in small saucepan; stir over low heat until sugar dissolves. Bring to the boil; boil, uncovered, about 3 minutes or until syrup thickens slightly. Stir in 2 teaspoons finely grated orange rind and 1 tablespoon orange juice; cool. Stir in 250g quartered strawberries and ¼ cup coarsely chopped fresh mint.

chocolate, banana and hazelnut
Combine 100g coarsely chopped milk eating chocolate, 10g butter and ½ cup cream in small saucepan; stir over low heat until smooth. Drizzle chocolate sauce over pancakes; top with 2 thinly sliced medium bananas and ¼ cup coarsely chopped roasted hazelnuts.
User comments
Far be it from me, as a rank amateur who can't boil water without burning it, to question the experts but are you sure about the measurements for the flour and milk in this recipe. I came up with a result that could have been used as a filler for cracks in walls. Any suggestions?

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