The Quick Stack™ Recipe Book

Corn and Coriander Pancakes

Prep: 15 minutes | Cook: 20 minutes | Makes: 15

Ingredients:

• 2 cups plain flour
• 4 tsp baking powder
• 2 eggs
• 1 cup milk
• 2 x 310g cans creamed corn
• ½ cup chopped coriander
• 2 tbsp vegetable oil
• 1 tsp salt
• ½ tsp ground white pepper

Method:

1. Combine all ingredients in a mixing bowl, mix until well combined.
2. Pre-heat the pancake maker until the [ready indicator light] is illuminated. Pour ⅓ cup of prepared batter into each pancake cooking well.
3. Close the lid of the pancake maker and cook for 2-3 minutes.
4. Carefully remove the pancakes and continue until the remaining batter is depleted.

Banana and Pecan Crumble Pancakes with Butterscotch Sauce

Prep: 20 minutes | Cook: 20 minutes | Makes: 6

Butterscotch Sauce:

• 20g butter
• ⅓ cup brown sugar
• ¾ cup fresh cream
• Pinch ground cinnamon

Crumble Mix:

• 2 tbsp plain flour
• 2 tbsp brown sugar
• 2 tsp caster sugar
• 20g roasted pecans, chopped
• 2 tbsp rolled oats
• 20g butter, cubed
• Pinch ground cinnamon

Pancake Mixture:

• 2 eggs, separated
• ¼ cup brown sugar, sifted to remove lumps
• 1 cup self-raising flour, sifted
• ½ tsp baking powder
• 1½ cup milk
• ¼ tsp apple cider vinegar
• 2 ripe bananas, mashed roughly

Method:

1. To make the butterscotch sauce: Place the butter, brown sugar, fresh cream and cinnamon into a small saucepan and stir on a medium heat until ingredients melt and come together. Let simmer for 5 minutes. Take the sauce off the heat and set aside until required.
2. To make the crumble top: Use your fingertips to rub the ingredients together until a crumbly consistency is formed. Set aside.
3. To make the pancake mixture: Mix together the flour and baking powder. Add the milk, apple cider vinegar and mashed banana and stir to combine.
4. Using hand beaters, whisk the egg whites and brown sugar to stiff peaks. Fold through the batter.
5. Pre-heat the pancake maker until the [ready indicator light] is illuminated. Pour ⅓ cup into each pancake cooking well and sprinkle the top with the crumble mixture. Close the lid and set the timer for 3 minutes.
6. When complete serve with sliced banana and butterscotch sauce.

Mushroom and Goat's Cheese Fritters

Prep: 10 minutes | Cook: 6 minutes | Makes: 6

Ingredients:

• 1 large clove garlic, chopped
• 20g butter
• 2 sprigs thyme, leaves picked
• ½ cup self-raising flour
• ⅓ cup milk
• 1 egg
• Salt and pepper
• 40g Goat's cheese
• 6 medium portobello mushrooms, peeled, rinsed and dried
• 50g baby spinach
• Extra 50g Goat's cheese
• Balsamic reduction

Method:

1. Place the butter and garlic into a microwave-safe dish and microwave until melted. Add the thyme leaves. Set aside.
2. Place the flour, milk and egg together into a bowl and whisk to combine. Season with salt and pepper. Fold the Goat's cheese and garlic butter through the batter, leaving small lumps of Goat's cheese in the batter.
3. Pre-heat the pancake maker until the [ready indicator light] is illuminated. Place 1 mushroom in each pancake cooking well and add 1 tbsp of batter into each mushroom. Close the lid and set the timer for 3 minutes.
4. Continue until batter is depleted. Serve with baby spinach leaves and a drizzle of balsamic reduction.

Strawberry and White Chocolate Pancakes

Prep: 10 minutes | Cook: 4 minutes | Makes: 8

Ingredients:

• 1 ½ cups self-raising flour
• ¼ tsp bi-carbonate soda
• 2 tbsp caster sugar
• 1 cup milk
• 2 eggs
• 40g butter, melted
• 1 tsp lemon juice
• 40g white chocolate buds
• 250g strawberries, diced
• 4 balls vanilla ice-cream

Method:

1. Place the flour, bi-carbonate soda and caster sugar into a large bowl. Add the milk, eggs and lemon juice and stir to combine. Let rest for 10 minutes.
2. Stir half of the strawberries and all of the white chocolate through the pancake batter.
3. Pre-heat the pancake maker until the [ready indicator light] is illuminated. Pour ½ cup of pancake batter into each well, close the lid and set the timer to 2 minutes.
4. When complete, remove using a silicon spatula and continue until the remaining batter is depleted.
5. Serve with the remaining strawberries and vanilla ice-cream.

Buckwheat Blueberry Pancakes (Gluten Free)

Prep: 5 minutes | Cook: 4 minutes | Makes: 8

Blueberry Sauce:

• 250g fresh blueberries
• 1 tbsp caster sugar
• 1 tbsp water

Pancake Batter:

• 2 cup buckwheat flour
• 1 tsp baking powder
• 2 cups coconut milk
• 2 eggs
• ¼ cup agave
• 1 tsp vanilla essence
• 2 tbsp coconut shavings, toasted

Method:

1. Blueberry Sauce: Place the blueberries, sugar and water into a small pot and bring to a simmer and let thicken slightly for 2 minutes. Set aside.
2. Pancake Batter: Place the buckwheat flour, baking powder, coconut milk, eggs, vanilla and agave into a bowl and stir to combine.
3. Pre-heat the pancake maker until the [ready indicator light] is illuminated. Pour ½ cup batter into each pancake cooking well, close the lid and set the timer to 2 minutes. When complete remove the pancakes using a silicon spatula and continue until the pancake batter is depleted.
4. Serve with blueberry sauce and coconut shavings.

Lemon Ricotta Pancakes

Prep: 15 minutes | Cook: 15 minutes | Makes: 10

Lemon Syrup:

• 4 tbsp lemon juice
• 4 tbsp caster sugar
• 2 tsp honey

Pancakes:

• 6 eggs, separated
• 3 tbsp caster sugar
• 1 ½ cup ricotta
• ½ cup plain flour
• 2 tsp lemon zest
• Pinch salt
• 60g butter, melted
• Extra ricotta for serving

Method:

1. Lemon syrup: Place ingredients into a small saucepan and bring to the boil. Set aside until pancakes are ready.
2. Pre-heat the pancake maker until the [ready indicator light] is illuminated.
3. Using an electric mixer, beat the egg whites until a soft peak is formed, add the sugar and continue to beat until the egg whites are glossy and firm peaks form.
4. In a separate bowl, whisk the egg yolks until pale and then add the ricotta, flour, zest and salt. Add the melted butter to the yolk mixture and stir until combined.
5. Initially, fold through ¼ of the egg whites and then fold through the remaining egg whites into the batter. Pour ½ cup of prepared pancake batter into each pancake cooking well. Close the lid and set the timer to 4 minutes. Remove using a silicon spatula and continue until the remaining batter is depleted.
6. Serve with extra ricotta and lemon syrup.