DESSERT PANCAKE RECIPE RECIPES

Steps:

• For the crepes: sift the dry ingredients into a mixing bowl and make a well in the centre. Add the egg and beat well.
• Add half the milk and all the butter and beat until smooth. Stir in the rest of the milk until blended.
• Lightly oil a pancake or frying pan and heat until smoking hot. Add enough batter for a thin even coating. Cook until set and lightly golden then turn over and cook for another 30 seconds. Remove from the pan and repeat with the remaining batter, greasing the pan between each pancake.
• Slide the cooked pancakes onto a warm plate, layering up the pancakes with non-stick baking paper, so they don't stick together. Keep warm in a low oven.
• For the filling: melt the butter in a frying pan over a low heat. Add the sliced bananas and sprinkle with sugar. Cook until slightly soft, but not falling apart. Add the lemon and orange juices and bubble for 1 minute.
• Divide the bananas and the pan juices between the crepes.
• Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water.
• Fold the crepes over the banana filling and drizzle with melted chocolate.

Steps:

• Peel and core apple; cut into 1/8-inch thick slices. Set aside.
• In a 10-inch skillet with all metal handle (or handle covered with heavy duty foil), over medium low heat, melt butter (do not use margarine because is separates from sugar during cooking). Stir in cinnamon and 1/4 cup sugar; remove skillet from heat.
• In butter mixture in skillet, arrange apple slices, overlapping them slightly. Repeat with smaller circle of apple slices in center.
• Return skillet to low heat; cook 10 minutes or until apples are tender crisp.
• Meanwhile, preheat oven to 400°F In medium bowl, with fork beat flour, milk, baking powder, salt, and egg yolks until blended; set aside.
• In small bowl, with mixer at high speed, beat egg whites and remaining 1/3 cup sugar until soft peaks form. With rubber spatula, gently fold egg-white mixture into egg yolk mixture.
• Cover apple slices in skillet with egg mixture; with rubber spatula, spread batter evenly.
• Bake pancake 10 minutes or until golden brown. Remove skillet from oven. Carefully invert dessert onto large platter to serve. 8 servings.
• Good Housekeeping.