Wondering how to make pancakes? Looking for the perfect scone or pikelet recipe? Look no longer we’ve got the perfect recipes for you. For each recipe we’ll include a simple version and one with some extras! Enjoy!
Here are some easy recipes and some that are a bit more involved. These are great for family breakfasts and to pack into lunchboxes! Along the way if there are ways to make the recipe easier we’ll add some handy tips just look for this: ‘TIP’, and click the corresponding link!
Preparation Time: 10 minutes
Cooking Time: 30 minutes
2 cups sifted self-raising flour
2 tbs sugar
2 cups milk
50g butter, melted, cooled
2 large eggs egg, separated (TIP: an egg separator is a cheap and easy way to separate eggs perfectly every time)
Butter or oil for cooking
- Combine sugar and flour into a bowl. Whisk in the egg yolks, butter and milk until it forms smooth batter.
- Whisk the egg whites until stiff and gently fold in the batter.
- Heat a medium non-stick frying pan with the extra butter or oil. (TIP: to make cooking even easier, you can use a pancake maker which cooks both sides at once evenly and perfectly sized!)
- Add 1/3 cup of mixture to each pan. Cook on medium heat for 2 minutes, or until bubbles appear on the surface. Carefully turn over and cook for 1 minute.
- Serve with lemon and sugar; fresh fruit; golden syrup or maple syrup
1 cup self-raising flour
¼ tablespoon salt
1 tbsp sugar (optional)
1 cup thick Greek-style yoghurt
3/4 cup soda water
1 egg, lightly beaten
1 cup maple syrup
300g frozen berries
- Sift flour into a medium bowl, add caster sugar and whisk to combine.
- Make a well in the centre, add yoghurt, soda water and beaten egg, and whisk to combine.
- Heat a medium non-stick frying pan with the extra butter or oil.
- Add 1/3 cup of mixture to each pan. Cook on medium heat for 2 minutes, or until bubbles appear on the surface. Carefully turn over and cook for 1 minute (TIP: If you prefer to use a pan, try a spatula specially made to flip pancakes and omelets for perfect cooking and flipping)
- Put maple syrup in a medium, heavy-based pan and heat for 2-3 minutes or until bubbling around edge. Add berries, cook for 1-2 minutes or until heated through.
- Serve 3-4 pancakes in a stack, topped with berries
Preparation Time: 10 minutes
Cooking Time: 10 minutes
3 cups self-raising flour
80g butter, cubed
1 to 1 1/4 cups milk
Pinch of salt
Jam and whipped cream, to serve
Plain flour, for dusting
- Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour (TIP: silicone baking mats are non-stick and reusable which means you no longer have to grease baking trays! It’s a healthy alternative!)
- Sift self-raising flour into a large bowl.
- Rub butter into flour using your fingertips, until mixture resembles breadcrumbs.
- Make a well in the centre. Add 1 cup of milk and sugar.
- Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth
- Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 8 rounds.
- Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour.
- Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. (TIP: to prevent damage to table tops don’t forget to set down a towel or even better, a heat resistant pad)
- Serve warm with jam and cream (TIP: To make this recipe completely home made, you can even make your own jam. Use a home made jam maker to impress family and friends with your delicious jam.)
TIP: For precise measuring use a device such as a Magic Measurer. It gives you accurate results every time.
Prep Time: 15 mins
Cook Time: 10 mins
2 ¼ cups flour, sifted
2 tablespoons baking powder
1 teaspoon salt
¼ cup sugar
¼ cup chilled unsalted butter, cut into small pieces
½ cup white chocolate chips
1 cup blueberries
¾ cup buttermilk
2 tablespoons buttermilk
2 tablespoons powdered sugar
- Preheat oven to 180°C.
- In a large bowl combine flour, baking powder, salt and sugar.
- Cut the butter into this mixture until mixture is crumbly.
- Add white chocolate chips and blueberries, and toss with the flour mixture.
- Make a well in mixture and add buttermilk in the centre and mix until ingredients hold together.
- Place dough mixture on a floured surface and pat into a 2cm-thick round Using a 5cm (diameter) round cutter, cut into rounds.
- Place scones onto prepared baking tray, 1cm apart. Sprinkle tops with a little plain flour.
- Lightly dust each scone with powdered sugar.
- Bake for 15-20 minutes or until golden and well risen
- Transfer to a wire rack
- Serve warm
TIP: For accurate measuring of small amounts try a mini measure! Quick, easy and less hassle.
Prep time: 10 minutes
Cooking time: 10 minutes
2/3 cup milk
1 cup self-raising flour
1 large egg
1 tablespoon butter, melted
1/2 teaspoon bicarbonate of soda
2 tablespoons caster sugar
Butter or oil to grease pan
- Sift flour, bicarbonate of soda and sugar together into a bowl.
- Whisk milk and egg in a separate bowl (TIP: Prevent egg shells getting anywhere near your mixture with an easy egg cracker).
- Make a well in the centre of the dry ingredients and pour milk and egg mixture into the well.
- Gradually fold the flour into the milk mixture and whisk until a smooth batter forms.
- Mix in melted butter.
- Heat a non-stick frying pan over medium heat. Lightly grease pan with butter or oil and using a large dessert spoon or add the pikelet mix to the pan (TIP: For easier pouring of mixtures and batter try an easy pour measuring jug. You can mix the batter in the jug and pour it straight into the pan with no mess)
- Cook the pikelets until you can see bubbles appear and then flip and cook on the other side for 30 seconds.
Prep time: 15 minutes
Cooking time: 15 minutes
2 cups plain flour
1 teaspoon baking powder
2 eggs, lightly beaten
1 ¼ cups milk
1 cup grated cheese
400g can corn kernels, drained
2 tablespoons chopped flat leaf-parsley leaves or chives
2 tablespoons butter, melted
- Sift flour and baking powder into a bowl.
- Combine the eggs, milk, cheese (TIP: to grate cheese easily with less mess try a cheese greater with an in built measure. The removable case catches every shred of cheese so it won’t go to waste and you’ll have less to clean up!) corn and herbs in a separate bowl.
- Pour corn mixture into the dry ingredients and mix with a spoon until well combined, stir in butter and leave to rest for 10 minutes.
- Heat a large fry-pan over medium heat, spray with olive oil spray and pour in about 2 tablespoons of batter for each pikelet.
- Cook for 2-3 minutes or until bubbles appear, flip over and cook for another 2 minutes.
- Serve warm with butter or sour cream and seasonal veggies!