Quick & Easy

Pancakes with three toppings

Mother's Day, Father's Day, Saturday, any day is the right day for pancakes with three toppings for breakfast, brunch or even lunch.
Photographer: Brett Stevens. Stylist: Yael Grinham

Photographer: Brett Stevens. Stylist: Yael Grinham



Rhubarb and pear topping
Orange-glazed strawberries
Chocolate, banana and hazelnut topping


1.Sift flour and sugar into medium bowl; gradually whisk in combined eggs and milk until batter is smooth.
2.Pour 1/4 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.
3.Repeat with remaining batter. Serve pancakes with your choice of topping.
4.For rhubarb and pear topping, combine rhubarb, pear, caster sugar, water and mixed spice in medium saucepan; bring to the boil. Reduce heat; simmer, stirring occasionally, about 5 minutes or until fruit softens slightly.
5.For orange glazed strawberries, combine water and 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 orange rind and orange juice; cool. Stir in strawberries and mint.
6.For chocolate, banana and hazelnut topping, combine chocolate, butter and cream in small saucepan; stir over low heat until smooth. Drizzle chocolate sauce over pancakes; top with bananas and hazelnuts.

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