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These papaya and coconut breakfast pancakes are to die for!

Give your breakfast a fruity twist with these papaya and coconut pancakes. With rolled oats and banana, this will fuel your body and help you start the day right. Recipe by Melanie Lionello, My Little Kitchen Ingredients <ul> <li>1 banana, peeled</li> <li>½ cup desiccated coconut</li> <li>¼ cup plain flour</li> <li>¾ cup rolled oats</li> <li>1 tsp baking powder</li> <li>3 eggs</li> <li>1 small can coconut cream</li> <li>1 tbs brown sugar</li> <li>½ Ruby Rise Red Papaya, peeled and de-seeded</li> <li>Toasted coconut to serve</li> </ul> Method 1. Place banana, desiccated coconut, plain flour, rolled oats, baking powder and eggs into a food processor and process until smooth and combined. 2. Heat a non-stick frypan on medium heat and add a spray of olive oil. Add ¼ cup of pancake batter to pan and fry for 2-3 minutes then flip and cook for another 2-3 minutes until both sides are golden. Place on a plate and repeat with remaining batter. 3. In the meantime, heat coconut cream and brown sugar in a small saucepan on low heat until melted and combined. Set aside. 4. Dice or slice papaya. 5. Serve pancakes warm with diced papaya, toasted coconut and warmed coconut cream sauce over the top.

Food & Wine

Falafel pancakes

Spice up your meal time with this one-of-a-kind pancake dish. Ingredients: <ul> <li style="font-weight: 400;">1 cup water</li> <li style="font-weight: 400;">1 medium-packed cup coriander</li> <li style="font-weight: 400;">1 medium-packed cup parsley</li> <li style="font-weight: 400;">½ tsp cumin</li> <li style="font-weight: 400;">½ tsp sea salt</li> <li style="font-weight: 400;">2 cups chickpea flour</li> <li style="font-weight: 400;">2 tsp baking powder</li> <li style="font-weight: 400;">½ tsp baking soda</li> <li style="font-weight: 400;">2 tbsp chopped onion</li> <li style="font-weight: 400;">1 clove garlic, minced</li> <li style="font-weight: 400;">1 tsp apple cider vinegar</li> </ul> Lemon Tahini Dressing <ul> <li style="font-weight: 400;">3 tbsp Mayver’s Tahini</li> <li style="font-weight: 400;">1 cup fresh basil or herb of choice</li> <li style="font-weight: 400;">The juice of 1 lemon</li> <li style="font-weight: 400;">1 tsp sweetener of choice (E.g. honey/maple/coconut sugar/stevia)</li> </ul> Method: 1) In a blender, blend the water, coriander, parsley, cumin and sea salt until smooth. 2) Sift the chickpea flour, baking powder and baking soda into a large mixing bowl. Add in the chopped onion, minced garlic and herby liquid mixture. Lastly add in the apple cider vinegar. Stir until combined. 3) Heat a non-stick skillet over medium heat. Once hot, drop the batter by ¼ cup increments and use the back of the measuring cup to spread the mixture into a pancake-shaped circle. Cook for a minute or two, or until bubbles appear around the edge. Then flip the pancake over to allow the other side to cook for another minute or two. Continue this process until all the batter has been used. 4) Serve warm with sautéed mushrooms, fresh tomato, hummus and the lemon tahini dressing! This delicious vegan recipe is by Faith at <a href="https://theconscientiouseater.com/">The Conscientious Eater</a>.

Food & Wine

Chocolate pancakes with caramel and peanut butter sauce

These delicious pancakes come packed with flavours and no dairy – perfect for the whole family! Serves 2 Ingredients: Pancake <ul> <li>1 cup wholemeal spelt flour</li> <li>1 cup unsweetened almond milk</li> <li>3 medjool dates, pitted</li> <li>3 tbsp raw cacao powder</li> <li>1 very ripe banana</li> </ul> Sauce <ul> <li>1/3 cup coconut milk</li> <li>2 tbsp <a href="https://mayvers.com.au/product/mayvers-smooth-peanut-butter/">Mayver’s Peanut Butter</a> </li> <li>3 medjool dates</li> </ul> Method: <ol> <li>Blend the dates and the almond milk until they are well combined and there are no chunks.</li> <li>In a mixing bowl, combine the flour with the cacao powder, date/almond milk from the blender and the banana. Mash the banana through the mixture with a fork.</li> <li>In a non-stick frypan over medium heat, cook the pancakes for approximately 2 minutes either side. </li> <li>Blend the sauce ingredients until smooth and creamy. Pour over pancakes when they’re ready.</li> <li>Enjoy! </li> </ol> Recipe by <a href="https://www.instagram.com/young_rebecca/">Rebecca Young</a>.

Food & Wine

Relax with ricotta pancakes with redbelly citrus compote

Lyndey Milan delivers this unique citrus twist on a scrumptious breakfast classic! Time to prepare: 10 minutes Cooking time: 25 minutes Serves: 3 – 4 Ingredients <ul> <li>Redbelly compote</li> <li>8 redbelly citrus (also known as blood oranges)</li> <li>1 tablespoon honey</li> <li>2 star anise</li> <li>½ teaspoon pure vanilla extract</li> </ul> Ricotta pancakes <ul> <li>2 eggs, separated</li> <li>150g (¾ cup) low-fat ricotta</li> <li>75ml low fat milk</li> <li>75g (½ cup) self-raising flour</li> <li>Pinch of salt</li> <li>Greek yoghurt to serve (optional)</li> </ul> Directions For the redbelly compote: <ol> <li>Finely zest two redbelly and reserve zest for the pancakes. Juice 2 redbelly to give approximately 100ml juice, strain and set aside.</li> <li>Cut a small slice off the ends of each remaining redbelly. Stand up on one end, and carefully, following the contour of the redbelly, cut down to remove the peel and the pith. Slice crosswise into about 6-8 pieces each. Using the tip of the knife, carefully pick out any seeds. Place in a shallow dish.</li> <li>Combine honey, 2 tablespoons of water and star anise in a small saucepan over medium heat. Allow this to bubble up, then stir in redbelly juice. Remove from heat and stir in the vanilla. Pour over the redbelly slices and allow it to infuse.</li> </ol> For the ricotta pancakes: <ol start="4"> <li>Whisk the egg whites in a small bowl with an electric beater. Place reserved zest, ricotta, milk, egg yolks, flour and salt in food processor and whizz until combined or beat with an electric beater. Fold in the egg whites. (Mixture can be covered and stored in the fridge for later use.)</li> <li>Melt butter in a small 15cm non-stick frying pan, over medium heat until it melts. Wipe out with a paper towel. Spoon about 3 tablespoons of batter mixture into the pan, tilt to cover pan. Cook for around 3 minutes or until bubbles rise to the surface. Flip over the other side and cook for a further 2 minutes, or until just cooked. Place on a plate and keep warm, either in a very low oven (with the fan turned off) or by covering with a clean cloth. Repeat with remaining mixture.</li> <li>Either ladle compote on top of pancakes and serve to the centre of the table – with extra compote and Greek yoghurt on the side – or divide pancakes between serving plates, ladle compote on top of the pancakes. Serve immediately with Greek yoghurt if desired.</li> </ol> Tips The compote is also delightful for breakfast, simply served on yoghurt with quartered fresh dates and sprinkled with chopped toasted pistachios. Republished with permission of <a href="https://www.wyza.com.au/recipes/ricotta-pancakes-with-redbelly-citrus-compote.aspx">Wyza.com.au</a>.

Food & Wine

Papaya and coconut breakfast pancakes

Give your breakfast a fruity twist with these papaya and coconut pancakes. With rolled oats and banana, this will fuel your body and help you start the day right. Recipe by Melanie Lionello, My Little Kitchen Ingredients: <ul> <li>1 banana, peeled</li> <li>½ cup desiccated coconut</li> <li>¼ cup plain flour</li> <li>¾ cup rolled oats</li> <li>1 tsp baking powder</li> <li>3 eggs</li> <li>1 small can coconut cream</li> <li>1 tbs brown sugar</li> <li>½ Ruby Rise Red Papaya, peeled and de-seeded</li> <li>Toasted coconut to serve</li> </ul> Method: <ol> <li>Place banana, desiccated coconut, plain flour, rolled oats, baking powder and eggs into a food processor and process until smooth and combined.</li> <li>Heat a non-stick frypan on medium heat and add a spray of olive oil. Add ¼ cup of pancake batter to pan and fry for 2-3 minutes then flip and cook for another 2-3 minutes until both sides are golden. Place on a plate and repeat with remaining batter.</li> <li>In the meantime, heat coconut cream and brown sugar in a small saucepan on low heat until melted and combined. Set aside.</li> <li>Dice or slice papaya.</li> <li>Serve pancakes warm with diced papaya, toasted coconut and warmed coconut cream sauce over the top.</li> </ol>

Food & Wine

Light and fluffy buttermilk pancakes

These pancakes are thick and wonderfully light and fluffy. They can be left plain, but adding fruit, such as sliced banana, makes them more exciting, and more nutritious, too. Here they are served with cinnamon–spiced yogurt and a drizzle of honey. Serve straight from the pan. <div id="ingredients">Ingredients: <ul class="no-bullet"> <li>¾ cup (110 g) self–raising white flour</li> <li>¾ cup (110 g) self–raising wholemeal flourpinch of salt</li> <li>2 tablespoons caster sugar</li> <li>2 large eggs, separated</li> <li>300 ml buttermilk</li> <li>1 large banana, thinly sliced</li> <li>1½ teaspoons sunflower oil</li> <li>⅓ cup (90 g) Greek–style yogurt</li> <li>¼ teaspoon ground cinnamon</li> <li>1½ tablespoons honey</li> </ul> </div> Preparation: <div> <ol> <li>Sift the white and wholemeal flours and the salt into a large bowl, and tip in the bran left in the sieve.</li> <li>Stir in the sugar.</li> <li>Mix the egg yolks with the buttermilk and 1 tablespoon cold water.</li> <li>Gradually beat into the flour mixture to make a very thick batter.</li> <li>Whisk the egg whites in a separate bowl until light and fluffy.</li> <li>Fold into the batter, then fold in the banana.</li> <li>Heat a large, heavy–based, non–stick frying pan over a moderate heat, then lightly grease with a little of the oil.</li> <li>Spoon large, heaped spoonfuls of the batter onto the hot pan, spacing them well apart.</li> <li>You'll probably be able to cook 3 or 4 at a time, depending on the size of the pan.</li> <li>Cook for 1–2 minutes, or until golden and firm on the underside and bubbles appear on the surface.</li> <li>Flip the pancakes over using a large palette knife, and cook on the other side for 1–2 minutes.</li> <li>Remove from the pan and keep warm while cooking the rest of the pancakes, lightly greasing the pan with more oil between each batch.</li> <li>Mix the yogurt with the cinnamon.</li> <li>Place 2 warm pancakes on each serving plate, add 1 tablespoon of spiced yogurt and drizzle over 1 teaspoon honey.</li> <li>Serve immediately.</li> </ol> This article first appeared in <a href="http://www.readersdigest.com.au/recipes/buttermilk-pancakes">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, <a href="http://readersdigest.innovations.co.nz/c/readersdigestemailsubscribe?utm_source=over60&utm_medium=articles&utm_campaign=RDSUB&keycode=WRN87V">here’s our best subscription offer.</a> </div> <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" />

Food & Wine

Banana pancakes with honey lemon syrup

A delicious breaky option complimented with the nutritional goodness of bananas. Makes: 6 large pancakes Ingredients: <ul> <li>3 ripe bananas</li> <li>2 eggs, separated</li> <li>2 tablespoons milk</li> <li>30 gm or 1 ½ tablespoons butter, melted</li> <li>120 gm or 1 cup of plain flour</li> <li>2 teaspoons of baking powder</li> <li>1 tablespoon of caster sugar</li> <li>¼ cup pistachios, chopped and 1 banana, sliced</li> </ul> For the honey syrup <ul> <li>½ cup honey</li> <li>25 ml of lemon juice</li> </ul> Method: 1. In a bowl, mash the bananas with a fork until well pureed. 2. Add the egg yolks, sugar, milk and butter and mix well with a fork or whisk. 3. Mix in the flour and baking powder gently. 4. In another clean bowl whisk the egg whites until they are white and fluffy (or use a mixer), then fold into the banana mixture. 5. Heat a non-stick frypan until hot and then turn down to medium. The frypan shouldn’t need greasing. 6. Cook a big spoonful of the mixture and when it starts to cook around the edges, flip over and continue to cook until golden. 7. Place the pancake onto a plate and cover with foil until all the mixture is used up. 8. Sprinkle the pancakes with pistachios and sliced bananas. 9. To make the honey syrup, mix the lemon and honey in a jug and heat for 1 minute in the microwave to combine. Recipe courtesy of <a rel="noopener" href="https://australianbananas.com.au/" target="_blank">Australian Bananas</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a rel="noopener" href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a>

Food & Wine

The easiest pancake recipe

There’s nothing like warm, fluffy, golden pancakes in the morning, and what better day to make them than Pancake Day! Celebrate with this unbelievably easy and delicious recipe from <a href="http://www.goodhousekeeping.com/food-recipes/a15177/pancakes-recipe-ghk0213/" target="_blank">Good Housekeeping</a> – you’ll never go back to packet mix again. Makes: 12 pancakes Ingredients: <ul> <li>1 cup plain flour</li> <li>2 tbsp. sugar</li> <li>2 1/2 tsp. baking powder</li> <li>1/2 tsp. salt</li> <li>1 1/4 cup milk</li> <li>3 tbsp. butter, melted</li> <li>1 large egg</li> </ul> Method: <ol start="1"> <li>Whisk the flour, sugar, baking powder and salt in a large bowl before adding the milk, butter and egg. Stir until flour is moistened.</li> <li>Place a non-stick pan over a medium heat until drop of water sizzles. Brush the pan lightly with vegetable oil.</li> <li>In batches, scoop the batter (around 1Ž4 cup) and spread until about 9cm in diameter. Cook for two to three minutes or until batter begins to bubble and the edges are dry.</li> <li>Using a wide spatula, turn the pancakes and cook for two minutes more or until golden. Transfer to a plate and cover with foil to keep warm.</li> <li>Repeat using remaining batter, re-oiling the pan if necessary.</li> <li>Serve pancakes with desired topping and enjoy!</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/10/nutella-pancake-stack/">Nutella pancake stack</a> <a href="/lifestyle/food-wine/2016/07/lamington-pancakes/">Lamington pancakes</a> <a href="/lifestyle/food-wine/2016/05/pancakes-fresh-berries-yoghurt-honey/">Pancakes with fresh berries, yoghurt and honey</a>

News

7 year old boy collects over 10,000 food items for charity

Kaden is a 7-year-old boy from Texas who is the founder of “Mac & Cheese and Pancakes”, an initiative that donates children-friendly foods to the local food pantry. Before he started his food initiative, Kaden had been donating for nearly three years to his local food charity, Helping Hands of Rockwell County. Diana, Kaden’s mum, explained to The Huffington Post that this has been a cause close to Kaden’s heart from an early age. “Kaden has a wonderful heart. He came to me at 4 years old, while still in preschool, and mentioned that he wanted to start a ‘company’ to feed the poor,” Diana said. “My husband and I are still not sure what he heard or witnessed to feel this way at such a young age.” They took Kaden to the food pantry and donated some items that were in their kitchen. Kaden enjoyed the trip so much that he regularly asked to revisit and moved from just dropping off food to touring the pantry. As Kaden spent more time at the food pantry, he felt compassion for the families waiting to receive food and asked about the young children who were in need. “He also was very aware that many of the food items were not items that those kids could look forward too. Many areas of the shelves sat empty and desperately needed donations in order to get the particular food to the people in need. He grew to have a special place in his heart to take care of those young kids that he had seen waiting on their next meals,” explained Diana. On the February 2 2017, Kaden launched his food initiative by creating an <a href="https://www.amazon.com/registry/wishlist/1HAT2VXYKRGNC">Amazon wish list</a> with foods that children would be happy eating. The Amazon wish list allows anyone to donate to the cause and the food items are shipped directly to the local pantry. Kaden also rallied his school, extracurricular, church, family and friend circles to all get on board with his vision and has received a great response from his community. On February 19, approximately 10,300 items had been donated to “Mac & Cheese and Pancakes”. Although Kaden has reached an incredible benchmark, he will continue to work on his initiative to do all he can to reduce children in his area going without food. Image credit: Mac & Cheese and Pancakes Related links: <a href="http://www.oversixty.co.nz/lifestyle/retirement-life/2017/02/elderly-woman-donates-five-pound-note-worth-50000-to-charity/">Woman donates five-pound note, worth £50,000, to charity</a> <a href="http://www.oversixty.co.nz/news/news/2017/02/nigerian-boy-left-for-dead-starts-school-a-year-later/">Nigerian boy left for dead starts school a year later</a> <a href="http://www.oversixty.co.nz/lifestyle/retirement-life/2017/01/volunteering-on-a-floating-hospital-in-africa/">Volunteering on a floating hospital in Africa</a>

Money & Banking

Nutella pancake stack

How to make pancakes? It's all about the batter. For fluffy pancakes you need self-raising flour or a raising agent. How to make pancakes better? Eat lots of them, smothered with Nutella, cream and topped with nuts and berries! Ingredients: <ul> <li>200g self-raising flour</li> <li>2 tbsp. castor sugar</li> <li>2 eggs, beaten</li> <li>150ml milk</li> <li>pinch of salt</li> <li>2 tbsp. melted butter</li> <li>extra butter for the pan</li> <li>150g Nutella</li> <li>250ml whipping cream</li> <li>1 tbsp. icing sugar</li> <li>1 cup berries, e.g. halved strawberries</li> <li>2 tbsp. toasted hazelnuts, crushed</li> <li>Icing sugar for dusting</li> </ul> Method: <ol> <li>Blend the flour, sugar, eggs, milk, salt and 1 tbsp. melted butter in a food processor for 30 seconds until smooth. Refrigerate for 1 hour, or until required.</li> <li>Brush a frying pan with melted butter, then add batter by the tablespoonful, three or four at a time. Cook over medium heat for 1 to 2 minutes or until bubbles appear on the surface and base is golden.</li> <li>Flip over and cook other side briefly, then remove and spread with Nutella while still hot. Repeat until you have 12 pancakes.</li> <li>Beat the cream and icing sugar until thick. To assemble, top one pancake with a little whipped cream, place a second pancake on top and lightly press, then add more cream and the final pancake.</li> <li>To serve, top with a little cream, berries and crushed hazelnuts. Dust with icing sugar and serve.</li> </ol> First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/09/nutella-porridge/">Nutella porridge</a> <a href="/lifestyle/food-wine/2016/07/lamington-pancakes/">Lamington pancakes</a> <a href="/lifestyle/food-wine/2015/10/gluten-free-chocolate-pikelets/">Gluten-free chocolate pikelets</a>

Food & Wine

Honey poached pears with oat, almond and banana pancakes

There's nothing like expanding one's culinary repertoire, especially when it equates to the addition of a healthy, new breakfast dish. It's easy to get stuck in a breakfast rut, so mix things up a bit with this recipe for earl grey, orange and honey poached pears with oat, almond and banana pancakes. Serves: 4-6 Ingredients: <ul> <li>4 pears, peeled, halved</li> <li>3 teaspoons/3 teabags earl grey tea</li> <li>2 oranges</li> <li>¼ cup/100g honey</li> <li>½ cup prunes</li> <li>1 cup almonds</li> <li>1 cup oats</li> <li>3 eggs</li> <li>1 teaspoon vanilla bean paste/extract</li> <li>2 bananas</li> <li>1 ¼ cups milk</li> <li>Unsweetened yoghurt to serve</li> </ul> Method: <ol> <li>Put the pears, cut-side up, into a heavy-bottomed pot. Pour 500ml boiling water over the tea and leave to steep for 5 minutes before pouring over the pears. </li> <li>Peel 5 thick strips of zest from one of the oranges using a vegetable peeler, and add this to the pot along with the juice of both oranges, the honey, and the prunes. Cover with the lid and simmer for 45 minutes or until soft. Remove the lid, bring to the boil, and cook for 20 minutes or until the liquid starts to thicken.</li> <li>To make the oat, almond and banana pancakes, pre-heat the oven to 50 degrees Celsius. Put the almonds into a food processor and whiz until they resemble coarse flour. Add the oats and whiz again until they are as fine as the almonds. </li> <li>Add the eggs, vanilla, bananas, and milk, and process until the batter is smooth. </li> <li>Heat a heavy-bottomed frying pan or skillet, add a little butter, and when the pan is hot enough (put a small drop of batter on to the pan and if it sizzles immediately it is ready to go), pour in ladleful of batter. Cook for approximately two minutes (or until the bottoms are golden brown) before flipping and cooking for a further two minutes. Remove from the pan and put on a plate in the oven. Repeat with the remaining batter. Serve with yoghurt and the poached pears and syrup. </li> </ol> Do you have a creative breakfast recipe to share with the community? Let us know in the comments below. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/08/overnight-wholegrain-oats-date-fig/">Overnight wholegrain oats with date and fig puree</a> <a href="/lifestyle/food-wine/2016/07/raspberry-chocolate-coconut-ice/">Raspberry & chocolate coconut ice</a> <a href="/lifestyle/food-wine/2016/08/spiced-diamond-cookies/">Spiced diamond cookies</a>

Food & Wine

Lamington pancakes

It’s been a favourite of Aussies for generations, and now you can have Lamingtons for breakfast too, thanks to these delicious pancakes. Serves: 4 Ingredients: <ul> <li>1 cup self-raising flour</li> <li>2 tbsp. caster sugar</li> <li>½ cup shredded coconut, toasted</li> <li>1 cup milk</li> <li>1 egg</li> <li>20g butter, melted</li> <li>⅔ cup thickened cream, whipped</li> </ul> For the chocolate sauce <ul> <li>75g dark chocolate</li> <li>½ cup thickened cream</li> <li>1 tbsp. desiccated coconut</li> </ul> Method: <ol> <li>Add flour, sugar and ⅓ cup shredded coconut to a bowl, mix and make a well in the centre.</li> <li>In a separate bowl, whisk milk and egg then pour into the dry mixture. Whisk until smooth and put aside for 10 minutes.</li> <li>To make the chocolate sauce, add the chocolate and cream to a small saucepan on a low heat. Cook, stirring frequently, until smooth. Transfer to a gravy boat or heatproof jug and mix in desiccated coconut.</li> <li>Place a large non-stick pan on a medium heat and brush with melted butter.</li> <li>Carefully spoon ¼ cup pancake mixture in 1cm-thick circles in the pan. Cook until bubbles appear and then turn. Cook for another 2-3 minutes until cooked through and transfer to a plate, covering with foil to retain heat.</li> <li>Repeat with remaining mixture to make 8 pancakes, re-brushing the pan between each batch.</li> <li>Stack pancakes on plates, placing chocolate sauce mixture between each cake and on top. Sprinkle with remaining coconut and serve with whipped cream.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/05/pancakes-fresh-berries-yoghurt-honey/">Pancakes with fresh berries, yoghurt and honey</a> <a href="/lifestyle/food-wine/2016/04/home-made-maple-syrup/">Home-made maple syrup</a> <a href="/lifestyle/food-wine/2016/03/chocolate-chip-pancakes/">Chocolate chip pancakes</a>

Food & Wine

Pancakes with fresh berries, yoghurt and honey

This simple and delicious pancake recipe by Maureen Partridge is perfect for weekend breakfasts and brunches. Serves: 3 Ingredients: <ul> <li>1 cup self-raising flour</li> <li>¼ teaspoon bicarbonate of soda</li> <li>1 ½ tablespoons caster sugar</li> <li>¾ cup Pauls PhysiCAL low fat milk </li> <li>1 egg</li> <li>20g butter, melted and cooled slightly</li> <li>Extra melted butter, for frying </li> </ul> To serve <ul> <li>Natural yoghurt</li> <li>Fresh mixed berries (e.g. raspberries, blueberries and strawberries)</li> <li>Honey </li> </ul> Method: <ol> <li>Pancakes. Sift flour and bicarbonate of soda into a bowl, then stir in sugar. Make a well in centre. Whisk milk and egg together in a separate bowl. Gradually add to the flour mixture, whisking to form a smooth batter. Set aside for 10 minutes. Add melted butter and whisk until combined.</li> <li>Cook. Heat a non-stick frying pan over a medium heat. Brush lightly with extra melted butter. Pour ¼ cup batter into the pan to form a 9cm circle. Cook for 2 minutes or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for 2 minutes longer or until golden. Place on a large plate and cover with a tea towel to keep warm. Repeat to cook 5 more pancakes.</li> <li>Serve the pancakes with yoghurt and berries and honey. Drizzle with honey. </li> </ol> Recipe courtesy of Maureen Partridge’s Meal & Exercise Plan for Healthy Bones, createdwithPauls PhysiCAL. <a href="http://www.pauls.com.au/physical" target="_blank">Visit the website here</a> to download the plan. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/chocolate-chip-pancakes/">Chocolate chip pancakes</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/03/apple-pancakes/">Apple pancakes</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/08/potato-bacon-pancakes/">Potato and bacon cakes</a>

Food & Wine

Mandarin-style Peking duck pancakes

This is a lovely and very accessible at-home version of Peking Duck. Purists may describe it as watered down but it is very satisfying to cook this at home as a shared dish to enjoy with friends. Makes: 24 Ingredients: <ul> <li>Ingredients</li> <li>230g flour</li> <li>170ml boiling water</li> <li>2 teaspoons Canola oil plus additional for cooking</li> <li>1 teaspoon Thai fish sauce</li> </ul> Honey glaze <ul> <li>4 tablespoons runny honey</li> <li>2 tablespoons Tamari soy sauce</li> <li>2 teaspoons sesame oil</li> </ul> Filling <ul> <li>1 tablespoon finely ground salt</li> <li>4 single duck breasts, skin on</li> <li>1 tablespoon five-spice powder</li> <li>6 spring onions, darker leafy ends removed</li> <li>½ telegraph cucumber, peeled or unpeeled dependent on tenderness of skin</li> <li>Hoisin sauce</li> </ul> Method: <ol> <li>To make the pancakes, place flour into a bowl and whisk in water, oil and fish sauce until they are incorporated. Quickly work dough with your hands until it becomes soft and pliable and forms a ball. Work dough as little as possible.</li> <li>Break into 24 pieces and lightly form each piece into a ball. Cover balls with a cold damp tea towel.</li> <li>Roll out each ball to a thin 15cm round. If you wish using an upturned 15cm bowl place it over the pancake and cut around it to trim and neaten edges.</li> <li>Line a large baking tray with baking paper and place pancakes in stacks of 2 onto tray. Place a sheet of baking paper on top.</li> <li>Place a flat grill plate or large frypan over a medium heat and heat until hot. Lightly oil cooking surface and place a stack of 2 pancakes onto grill plate. Once pancake starts to bubble, approximately 30 seconds, flip stack and briefly cook second side 30 seconds to 1 minute or until a glassy appearance is reached.</li> <li>Remove the 2 pancakes from heat, separate and place onto a tray. Cover with a damp tea towel while cooking remaining stacks. Serve while slightly warm. Alternatively cook ahead and freshen up by placing in a lined steamer basket set over simmering water. Steam for 2 to 3 minutes only.</li> <li>To make the glaze, into a small bowl place honey, soy sauce and sesame oil and whisk to combine.</li> <li>To make the filling, preheat oven to 200°C. Wipe moisture from skin with a paper towel, sprinkle with five-spice powder and rub it into the skin.</li> <li>Heat a heavy-based frypan to medium and place duck breasts, skin side down, into dry frypan. Cook for 4-5 minutes until skin is well browned. As fat is rendered from duck pour off and save for a later use.</li> <li>Place duck onto a low-sided roasting tray, skin side up, and cook for 8-11 minutes or until skin is crisp and flesh is cooked medium-rare.</li> <li>Remove from oven and rest under a tea towel for 10 minutes.</li> <li>Cut spring onions into 5cm lengths. Very thinly slice lengths into fine strips and place into iced water for 10 minutes or until curled.</li> <li>Cut cucumber in half lengthwise and remove seeds. Cut each half in half again lengthwise, then cut into 2mm-3mm thick slices.</li> <li>Cut duck breasts in half lengthwise then slice each half from side to side into thin strips, about 4mm thick. Place in a bowl and add honey glaze. Gently toss to coat duck.</li> <li>Arrange Peking Style Duck on a platter accompanied with spring onions, cucumber and Mandarin Pancakes encouraging guests to help themselves. Accompany with Hoisin Sauce.</li> </ol> Written by Ruth Pretty. First appeared on <a href="http://Stuff.co.nz" target="_blank">Stuff.co.nz.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="/lifestyle/food-wine/2016/01/thai-green-beef-curry/">Thai green beef curry</a> <a href="/lifestyle/food-wine/2016/01/massaman-curry/">Massaman curry</a> <a href="/lifestyle/food-wine/2016/01/lamb-tomato-and-spinach-curry/">Lamb, tomato and spinach curry</a>

Food & Wine

Home-made maple syrup

Maple syrup is a must have ingredient for pancake mornings, but it also goes well with pikelets, bacon and even popcorn. This recipe is so simple and delicious; you’ll never go store bought again. Ingredients: <ul> <li>2 cups white sugar</li> <li>1 cup boiling water</li> <li>½ teaspoon maple flavoured extract</li> </ul> Method: <ol> <li>In a heated saucepan, combine sugar and water.</li> <li>Cook and stir until sugar is dissolved. Remove from heat, and stir in maple flavouring.</li> <li>Take off the cool and pour into squeeze bottle.</li> <li>Serve drizzled over pancakes or your preferred meal!</li> </ol> Related links: <a href="/lifestyle/food-wine/2016/03/apple-pancakes/">Apple pancakes</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/10/vanilla-custard/">Homemade vanilla custard</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/diy-barbecue-sauce/">DIY barbecue sauce</a>

Food & Wine

Chocolate chip pancakes

Light and super fluffy pancakes that are easy to make and are made better with the addition chocolate (because what isn’t better with chocolate? Plus, this recipe can easily be doubled if you have more than two hungry mouths! Serves: 2 Ingredients: <ul> <li>Egg</li> <li>1 cup plain flour</li> <li>¾ cup milk</li> <li>1 tbspn sugar</li> <li>2 tbspn butter (melted) or oil</li> <li>3 tbspn baking powder</li> <li>½ tbsp salt</li> <li>1-2 handfuls chocolate chips or chopped chocolate block</li> <li>Part of butter for frying</li> </ul> Method: 1. If whipping egg white(s) separately, place them in a separate small bowl. With either an electric hand beater or a whisk, whip until soft peaks form. 2. In a large bowl, combine all the dry ingredients and whisk lightly. Make a well in the centre for the wet ingredients. 3. Add the oil or butter and milk to the well in the dry ingredients and whisk together until smooth and few lumps remain. 4. Add the egg white (or whole egg) to the mixture as well as the chocolate and fold in gently, using the whisk to combine until no streaks of white remain and the mixture is light and airy. 5. Heat a pan or griddle over a low-medium heat and melt the pat of butter. When the butter is just starting to bubble, the pan is ready. 6. Spoon around 3-4 tablespoons of batter (or however much you want) into the pan, and smooth out the batter into a circle. 7. Cook the pancakes until puffy and many bubbles have formed on the surface. Then turn and cook the other side until golden brown. 8. Rinse and repeat with the remaining batter and watch them all disappear. Make sure to serve these with a good maple syrup, or lemon juice and a bit of sugar. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/chocolate-marshmallow-cupcakes/">Chocolate marshmallow cupcakes</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/hazelnut-rocher-cheesecake/">Hazelnut rocher cheesecake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/chocolate-biscuit-pudding/">Chocolate biscuit puddin</a> <a href="/lifestyle/food-wine/2016/02/chocolate-marshmallow-cupcakes/"> </a>

Food & Wine

Apple pancakes

If you’re looking for a twist on regular pancakes, look no further than this recipe for delicious apple pancakes. The perfect way to start the day. Serves: 4 Ingredients: <ul> <li>4 eggs</li> <li>3 cups milk</li> <li>⅓ cup sugar</li> <li>3 cups wholemeal flour</li> <li>1 pinch salt, to taste</li> <li>2 to 3 apples, julienned</li> <li>20g butter, for the pan</li> <li>30g icing sugar, for dusting, optional</li> </ul> Method: <ol> <li>Stir eggs, milk, salt, sugar and flour to a smooth batter. </li> <li>Add the apple pieces.</li> <li> Heat butter in a medium-sized frypan then pour in about 4 tablespoons of the batter. </li> <li>Swirl the frypan to distribute the batter evenly.</li> <li>Fry the batter over a medium to high heat until the edge begins to get dark. </li> <li>Flip the pancake and fry the other side the same.</li> <li>Keep the pancakes warm in the oven as you cook the rest of the batter. </li> <li>Dust with icing sugar before serving.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/flourless-orange-cake/">Flourless orange cake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/10/vanilla-custard/">Homemade vanilla custard</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/08/potato-bacon-pancakes/">Potato and bacon cakes</a>

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Search

These papaya and coconut breakfast pancakes are to die for!

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