Name: Pancakes with three toppings
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Pancakes; 1 cup (150g) self-raising flour; 1/4 cup (55g) caster sugar; 2 eggs; 1 cup (250ml) milk; Rhubarb and pear topping; 2 cup coarsely chopped rhubarb; 1 coarsely chopped medium pear; 1/4 cup caster sugar; 2 tablespoon water; 1 teaspoon mixed spice; Orange-glazed strawberries; 1/4 cup water; 1/4 cup caster sugar; 2 teaspoon finely grated orange rind; 1 tablespoon orange juice; 250 gram quartered strawberries; 1/4 cup coarsely chopped fresh mint; Chocolate, banana and hazelnut topping; 100 gram coarsely chopped milk eating chocolate; 10 gram butter; 1/2 cup cream; 2 thinly sliced medium bananas; 1/4 cup coarsely chopped roasted hazelnuts

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

Serves 4

Cook

30M

Ingredients

Pancakes

1 cup (150g) self-raising flour

1/4 cup (55g) caster sugar

2 eggs

1 cup (250ml) milk

Rhubarb and pear topping

2 cup coarsely chopped rhubarb

1 coarsely chopped medium pear

1/4 cup caster sugar

2 tablespoon water

1 teaspoon mixed spice

Orange-glazed strawberries

1/4 cup water

1/4 cup caster sugar

2 teaspoon finely grated orange rind

1 tablespoon orange juice

250 gram quartered strawberries

1/4 cup coarsely chopped fresh mint

Chocolate, banana and hazelnut topping

100 gram coarsely chopped milk eating chocolate

10 gram butter

1/2 cup cream

2 thinly sliced medium bananas

1/4 cup coarsely chopped roasted hazelnuts

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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