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Pancake Recipies

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Bananna PancakeIngredients:

  • One cup flour.
  • 2 Tsp baking powder.
  • Pinch of salt.
  • 1 Egg.
  • 1 Cup milk.
  • 1 Tsp butter or oil.


Sift flour and baking powder in to a bowl and add salt. Beat egg and add to bowl. Gradually stir in 1 cup milk until smooth. Heat oil or butter on medium-high in pan or griddle.

Slowly pour batter in to pan to desired size. Flip pancake when bubbles form and begin to pop (1-2 minutes). Brown opposite side for 30 seconds to 1 minute. Remove from pan and serve with favorite syrup and/or condiments.

Optionally, add ½ pureed banana to batter or throw a few chocolate chips on to the pancake immediately after pouring batter on to pan.

Serves 2.

Blue Berry PancakeIngredients:

  • 2 Cups White Whole Wheat flour.
  • 1 ½ Tbsp baking powder.
  • 1 Tsp cinnamon.
  • 1 Tsp powdered ginger.
  • 1 Tsp ground cardamom.
  • 1 Tsp nutmeg.
  • 2 Cups plain yogurt.
  • 2 Eggs lightly beaten.
  • 2 Tbsp melted butter.
  • 1-2 Cups blueberries, frozen or fresh.


Begin by combining the flour, baking powder, cinnamon, ginger, cardamom, and nutmeg in a mixing bowl. In another bowl combine the yogurt eggs and butter. Add the wet ingredients to the dry ingredients stirring only long enough for all ingredients to be combined. Do not over stir. Heat a cast iron frying pan over medium heat. It is hot enough once a drop of water flicked at it balls and bounces around in the pan. 

Pour enough Canola oil in to the pan to just cover it all evenly, about 1 tbsp. With a soup ladle pour the pancake batter into the pan,gently circling to spoon on top to help it spread out into a circle. Sprinkle the blueberries on top of the pancake. It is ready to flip once you see large bubbles forming in the top and the sides are firm. Do not try to  flip to soon. 

Your pancake will break and make a mushy mess everywhere. If the bottom looks too dark after the first one turn the heat down, do not flip sooner. Taking a metal spatula gently slide it under the pancake as far as it will go, then gently lift it and tip it onto the other side. Cook until the other side is firm and slightly golden in color. Serve with pure maple syrup, butter, and other fresh fruit. For a variation try raspberries or any other fruit chopped small. 

This recipe makes 6-10 thick and fluffy pancakes.

Apple PieIngredients:

  • 1 Refrigerated 22.86cm (9") double pie crust. 
  • 1 Cup of unsalted butter.
  • 3 Tablespoons of all-purpose flour. 
  • ½ Cup white sugar. 
  • ½ Cup firmly packed brown sugar. 
  • ¼ Cup water.
  • 8 Granny Smith apples. 
  • 22.86cm (9") Pie pan.
  • Cinnamon & Sugar.
  • Nutmeg.


Pare, core and slice apples. Spray pie pan with non-stick spray or grease with butter and lightly flour. Preheat oven to 220ºC | 425°F.  Let pie crust stand until room temperature. 


Melt butter in a saucepan. Stir in flour to create a paste. Add white sugar, brown sugar and water. Bring to a boil and reduce heat. Simmer for 5 minutes. Place bottom crust in prepared pan, being careful not to puncture dough. Fill with apple slices, creating a slight mound. Rearrange them so they are distributed equally throughout the pie. Sprinkle Cinnamon & Sugar to taste. Sprinkle nutmeg to taste. 

Cover pie with a lattice work of top crust, trim excess and crimp edges. Slowly pour sugar and butter mixture over pie, being careful not to pour too fast, as it will run over. Bake at 220ºC | 425°F for 15 minutes. Reduce temperature to 180ºC | 350º F. This step is crucial in ensuring a well-baked, uniform pie. Continue baking 35 to 45 minutes, or until apples are soft and crust is golden brown.

Helpful Hints:

Optional tips that will come in handy. Cover edges of pie with aluminum foil to prevent burning. Remove foil 15 minutes before pie is done. Place a cookie sheet under the pie pan to prevent drippings while baking. Create traditional crimped edges by using the blunt end of a fork. Fold excess crust up and gently press down and in, working all the way around your pie. This makes the outer crust "hug" your pie with pinched edges.

When making the lattice portion of crust, unroll the room temperature crust onto a lightly floured surface. Use a pizza cutter to cut the dough into long strips, then overlap them by applying a strip vertically, then horizontally until the pie is covered. 

You can weave the strips further, if you like.


Oatmeal Raisin CookiesIngredients:

  • 1 Cup sifted all-purpose flour. 
  • ½ Tsp baking soda. 
  • 1½ Cups rolled oats. 
  • ¼ Tsp cinnamon. 
  • ¼ Tsp nutmeg. 
  • 2 Egg whites, lightly beaten. 
  • ½ Cup brown sugar. 
  • ⅓ Cup applesauce. 
  • ½ Cup nonfat milk. 
  • 1 Tsp vanilla extract. 
  • 1 Cup raisins.

Preheat oven to 190ºC | 375ºF. Sift together flour, baking soda, cinnamon and nutmeg. Stir in rolled oats. In a separate container, mix all other ingredients, and add this mixture to dry ingredients, mixing well. Drop teaspoon-sized balls of batter onto greased non-stick cookie sheet.

Bake 12 - 15 minutes.


Oatmeal Brownie CookiesIngredients:

  • ⅔ Cup all-purpose flour. 
  • ⅓ Cup sugar. 
  • 1 Cup quick-cooking rolled oats. 
  • ½ Cup unsweetened cocoa powder. 
  • 1 Tsp baking powder.
  • ¼ Tsp salt. 
  • 2 Egg whites, beaten. 
  • ⅓ Cup honey. 
  • 1 Tsp vanilla. 
  • ⅔ Cup chocolate chips.

Preheat oven to 180ºC | 350ºF. Mix egg whites, honey and vanilla. 
In a separate container, mix all other ingredients. Make a well in dry ingredient mixture, add wet ingredients, stir only until moistened. Place tablespoon-sized lumps of batter on greased baking sheet. Bake 10 minutes.

Fold in chocolate chips.


Oatmeal Ginger Cookies Ingredients:

  • 2 Bananas. 
  • ½ Cup molasses. 
  • 2 Tsp vanilla. 
  • 1 Cup all-purpose flour. 
  • 2 Cups rolled oats. 
  • 2 Tsp baking soda. 
  • 1 Tsp ginger. 
  • 3 Tsp cinnamon.


Preheat oven to 180ºC | 350ºF. Mash bananas, combine with molasses and vanilla. Form teaspoon-sized balls, place on greased (or sprayed) baking sheet. Bake 10-15 minutes.

Mix together dry ingredients, add banana mixture, stir in rolled oats.


Orange Cranberry Oatmeal CookiesIngredients:

  • 2 Egg whites. 
  • 1 Ripe banana. 
  • ½ Cup honey. 
  • ½ Cup thawed orange juice concentrate. 
  • 1½ Cup rolled oats.
  • 1 Cup flour. 
  • 1 Tsp baking soda. 
  • 1 Tsp cinnamon. 
  • ½ Cup dried cranberries. 
  • ½ Tsp orange zest (grated peel). 
  • 1 Tsp orange extract. 

Preheat oven to 180ºC | 350ºF. Mix banana, egg whites, and juice concentrate in blender until smooth. Pour into mixing bowl, add honey, stir. Add oats and flour, baking soda and cinnamon, then cranberries and zest, stirring regularly. 

Place by tablespoon onto greased cookie sheet. 

Bake 10-12 minutes.


Sjokolade KoekBestandele:

  • 4 Eiers.
  • 12.5ml Melkpoeier (2 en 'n kwart teelepels).
  • 440ml Suiker (een en 'n halwe koppie).
  • ½Tsp sout.
  • 500ml Meelblom (2 koppies).
  • 125ml Kakao ( 5 opgehoopte eetlepels).
  • 5ml Vanilla essence (1 teelepel).
  • 125ml Kookolie.
  • 10ml Bak poeier (2 teelepels).
  • 250ml Kookwater (1 koppie).

Klits eiers en vanilla essence saam. Voeg suiker by, klits tot lig geel. Sif meelblom, sout, kakao, bakpoeier, en melkpoeier. Meng olie en kookwater saam. Roer meel-mengsel stadig by eier-mengsel by en klits. Voeg kookolie-mengsel by en klits deeglik. 

Bak vir 25 - 30 min in 180ºC | 350ºF.


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