The Australian Women’s Weekly Food – March 2019

TRYTHESE TOPPINGS

Preparetheseeasytoppingswhile

yourpancakesarecooking.

CARAMELISEDAPPLE

Peel2 mediumgreen-skinned

apples,thencoreandcuteachinto

eightwedges.Melt20gbutterin

alargefryingpanoverhighheat,

addapplesand1 tablespoonbrown

sugar;cook,stirringoccasionally,for

3 minutes.Reduceheatto medium;

cookfor2 minutesoruntilgolden.

Spoonapplesonpancakes;serve

with ½ cup double cream.

LEMON& SUGAR

Mix2 tablespoonscastersugarwith

1 teaspoonfinelygratedlemon

rindin a smallbowl.Sprinklelemon

sugaronpancakes;drizzlewith

1/3cuplemonjuice. Serve with

lemonwedges.

STRAWBERRIES& VANILLASUGAR

Combine250gquartered

strawberriesand2 teaspoonsvanilla

sugarin a smallbowl;standfor

15 minutes.Spoonstrawberry

mixtureonpancakes;dustwith

½teaspoon sifted icing sugar.

GLUTEN-FREE COCONUT

PANCAKES

PREP+ COOKTIME 30 MINUTESMAKES 12

Blendorprocess1½cups(360g)
mashedbanana,8 eggs,2 teaspoons
finelygratedlemonrindand½ cup
(75g)coconutflouruntilsmooth.
Heata littlecoconutoilin a large
non-stickfryingpanovermedium
heat.Using¼ cupof batterforeach
pancake,cookthreepancakesat
a timeuntilbubblesappearonthe
surface.Turn;cookuntilbrowned
lightly.Removepancakesfrompan;
coverto keepwarm.Repeatprocess
withremainingbatter to make a total
of 12 pancakes.
7

Pour¼ cupofbatterforeach

pancake into thepan.

8

Cookovermediumheatuntil
bubblesappearonthesurface.
Usea largespatulato flippancake
and cook until browned lightly.

AWW FOOD•ISSUE FORTY NINE 91

Pancakes