simplecooking

3 ingredient toddler Pancakes Recipe

Serves 6

Ingredients:

  • 1 banana
  • 1 egg
  • 1/4 cup flour

Instructions

  1. Mash banana well, mix in flour and egg.
  2. Place 2 tablespoons of batter in pan. Cook until bubbles burst on surface and the edges start to go dry. Turn, cook other side until golden brown.

TIP: decorate with whipped cream, sprinkles, fresh bananas, strawberries, mandarins, chocolate buttons.

Basic Pancakes Recipe

Serves 6

Ingredients:

  • 1 cup self raising flour
  • 2 tbsp white sugar
  • 1 cup milk
  • 1 egg, lightly beaten
  • 1 tsp vanilla
  • 30g butter, melted

Instructions

  1. Sift the flour and sugar into a bowl.
  2. Make a well in the centre and add milk, egg and melted butter. Whisk to combine.
  3. Heat a large non stick frying pan over medium low heat and grease lightly with butter or oil.
  4. Place 2 tablespoons of batter in pan. Cook until bubbles burst on surface and the edges start to go dry. Turn, cook other side until golden brown.

TIP: decorate with whipped cream, sprinkles, fresh bananas, strawberries, mandarins, chocolate buttons.

Cheats Asparagus Tart

Serves 6

Ingredients:

  • 1 packet Puff pastry
  • 1 jar onion relish
  • 1 container smooth cream cheese
  • 1 bunch asparagus
  • 1 lemon – rind and juice
  • Baking tray or pie dish

Instructions

  1. Preheat oven to 180 Celcius.
  2. Prepare asparagus, trim woody ends, then slice lengthways.
  3. Place puff pastry on tray, outline a rim to the pastry sheet, cutting only 1/2 way through, prick base all over with a fork, and bake at 180 C 8-10 mins. You can blind bake (with baking paper and pastry beans) or take the lazy option and squash it down again after cooking.
  4. Spread with cream cheese, then onion relish (it will get messy and thats OK!)
  5. Top with asparagus and lemon rind,
  6. Bake at 180 C 25 mins, until the pastry is deep golden brown and the filling is bubbling.
  7. Serve warm or cold, with salt and pepper to taste

TIP: fantastic for brunch topped with a rocket salad and balsamic dressing.

Cheats Rhubarb Custard Pie

Serves 6

Ingredients:

  • 1 packet Sweet shortcrust pastry
  • 1 carton Thick & Creamy Custard (600g)
  • 5 stalks rhubarb, chopped into 2 cm slices (discard the leaves and woody ends)
  • 1 tbsp cornflour
  • 125g caster sugar 
  • 1 beaten egg
  • 1 extra tbsp caster sugar
  • 25 x 35cm shallow baking tin or pie dish

Instructions

  1. Preheat oven to 180 Celcius, leave the custard on the bench at room temperature while you prepare the pastry.
  2. Toss the rhubarb, cornflour and 125g sugar together in a bowl.
  3. Split the Sweet shortcrust pastry into 2/3rd and 1/3rd.
  4. Using a lightly floured rolling pin (or a wine bottle!) roll out the larger of the two pieces of dough on a lightly floured surface, to a rectangle large enough to line the base and sides of your baking tin, about ½cm thick.
  5. Lift the dough over your rolling pin and drape into the tin, leaving any excess hanging over the edges.
  6. Blind bake the pastry for 10 mins (can just cover in baking paper and tip on dry rice, if you don’t have baking beads). Cool slightly.
  7. Spread the thick custard over the pastry base.
  8. Scatter the top with the Rhubarb/sugar mix
  9. Roll out the smaller piece of pastry and cut into strips, then lay them across the pie dish.
  10. Brush the top with beaten egg and scatter over the 1 tbsp caster sugar.
  11. Bake at 180 C 35-40 mins, until the pastry is deep golden brown and the filling is bubbling.
  12. Serve at room temperature or just warm, with whipped cream or ice-cream.

Optional: Add a pinch of cinnamon