Honey Pancakes

                                                  

Whip up these Light and fluffy Honey Pancakes on a Sunday morning by using Annabel Langbeins Magic Baking Mix.

Honey Pancakes

Makes: 8-10 medium pancakes

2 eggs

1/4 cup sugar

1 1/2 cups milk

2 tsp runny honey

2 cups Annabel Langbeins Magic Baking Mix

finely grated zest of 1/2 an orange

a little oil spray or butter, to cook.

Beat the eggs and sugar until think and creamy. Whisk in the milk and honey, then the baking mix and orange zest. leave to stand for 30 minutes.

Heat frypan over medium heat. Add a little oil or butter and rub around pan with paper towel to lightly grease (to much makes the edges turn up). Working in batches, cook 1/4 cupfuls of mixture over medium-low heat to allow them time to cook through to the middle. Add oil or butter between batches as needed. Serve with blueberries or maple syrup.

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#afreerangelife @annabellangbein

Oat Pancakes

Ive been craving alot of different thing during this pregnancy like cheese, peanut butter, corn and watermelon. But my lastest craving has to be pancakes, I found this breakfast oat pancake recipe over at Chelsea Sugar and they turned out really yummy plus I felt abit better about eating these cause they have oats in them. I also added a teaspoon of vanilla and cinnamon for abit more taste, next time I might add mashed banana to the mixture for a Banana cinnamon oat pancake Yum!.

Oat Pancakes

4 eggs 
2 cups milk 
2 cups self-raising flour
1 cup oatmeal
1/2 cup Chelsea Soft Brown Sugar 
Maple Syrup or Golden Syrup to serve

Mix all the ingredients in a food processor or bowl until a smooth, 'spoonable' batter is formed. Add a little extra milk if too thick. Grease a non-stick frying pan and pre-heat pan over a medium heat. Drop in tablespoons of the mixture, cook for 2 or 3 minutes on either side until golden brown. Stack pancakes on a warmed plate and cover with a clean tea towel to keep warm. Delicious served with golden syrup or Maple Flavoured Syrup.

Dont Throw Out That Banana

Do you always seem to have one spotty ripe banana left in your fruit bowl? well dont throw it out because I have a recipe for you that only needs one banana. This Banana Bread recipe is great even thought it only has one banana in it, it still have a beautiful banana flavour.

So don't throw out that Banana!!

Banana Bread

Makes: 1 loaf 

Recipe adapted from: The Faux Martha

1 c. flour (or 1/2 c.flour + 1/2 whole wheat flour)

1/2 c. sugar

3/4 tsp. baking powder

1/2 tsp. baking soda

56 grams butter, melted

1/3 c. buttermilk (or milk and a squeeze of lemon juice)

1 large egg, lightly beaten

1 ripe banana, mashed

1 tsp. vanilla extract

Crumb Topping

1 tbsp. flour

1 tbsp. cold butter

1 tbsp. brown sugar

1/4 tsp. cinnamon

Pinch of nutmeg

1. Preheat oven to 150C.

2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. Stir in the melted butter and the buttermilk (or milk/lemon combo). Add egg and stir until well combined. Add banana and vanilla. Stir until well combined. Spread the batter into pan.

4. Make the crumb topping by mashing together butter, flour, brown sugar, cinnamon, nutmeg, and salt. Distribute topping evenly over batter. Bake for 40-45 minutes, or until a cake tester comes out clean. Cool in pan for 10 min, then allow to finish cooling on rack.