Buns hot cakes recipes can you help?

check out www.allrecipes.com they have loads, they are rated and reviewed by real people who have actually made the dish, and they have pictures so you can see what its supposed to look like too. then you'll get more variety than the 1 or 2 people post on here.Buns hot cakes recipes can you help?
Mango Hot Cakes


Ingredients


1 cup all-purpose flour


1 tablespoon sugar


2 teaspoons baking powder


1/4 teaspoon salt


1/8 teaspoon ground allspice


1 egg, slightly beaten


1 cup milk


2 tablespoons butter, melted


1/3 cup chopped macadamia nuts or almonds, toasted


1 teaspoon finely shredded lime peel


2 large mangoes*, peeled and cubed


Vanilla yogurt or dairy sour cream (optional)


Shredded coconut, toasted (optional)





Directions


1. In a large bowl stir together flour, sugar, baking powder, salt, and allspice. Make a well in the center of flour mixture; set aside.





2. In another mixing bowl combine the egg, milk, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in toasted nuts and lime peel.





3. For each pancake, place several cubes of mango onto a hot, lightly greased griddle or heavy skillet. Pour about 1/4 cup of the batter over the top. Cook over medium heat 2 minutes on each side or until pancakes are golden brown; turn to second side when pancakes have bubbly surfaces and edges are slightly dry. Repeat with remaining batter.





4. Serve warm topped with yogurt and coconut, if desired, and any remaining mango. Makes 8 to 10 4-inch pancakes.





*Note: To separate the mango from its peel, make a cut through the mango by sliding a sharp knife next to the seed along one side. Repeat with the other side, then remove the peel. Cut away any fruit clinging to the seed.Buns hot cakes recipes can you help?
Hot Milk Cake


This is good when it is still warm (and when it is cooled too). The cake is a light cake that you can also use without the topping. It makes a nice base for strawberry shortcake (top slices with sweetened strawberries and whipped cream) or with other fruit and ice cream, etc.





Ingredients:


Cake:


1 tablespoon butter


1/2 cup milk


2 eggs


1 cup sugar


1 teaspoon vanilla


1 cup flour


1/2 teaspoon salt


1 teaspoon baking powder








Topping:


5 tablespoons butter


5 tablespoons brown or white sugar


3 tablespoons milk or cream


3/4 cup coconut











Directions:


Cake:


Preheat oven to 350 degrees F. Heat milk and butter together until milk is hot but not boiling, and butter is melted.








In mixer bowl, beat eggs and sugar together until very light. Stir in vanilla.








Mix flour, salt and baking powder together. Remove beaters and add flour mixture to egg mixture alternately with milk-butter mixture. Fold until smooth.








Spread batter in a greased 9 inch square pan. Bake for 20 minutes, until top of cake springs back when touched lightly.








Topping:


Melt butter. Add sugar, milk and coconut.








While cake is hot, carefully spread topping over. Place under hot broiler and watch until bubbly and golden.
Individual Hot Chocolate Cakes


Six individual cakes





10 ounces bittersweet of semisweet chocolate, chopped





4 tablespoons butter (salted or unsalted)





4 large eggs, separated





2 tablespoons, plus 2 tablespoons sugar





additional butter and sugar for preparing the cake molds








1. In a large bowl set over a saucepan of simmering water, melt the chocolate and the butter together until smooth. Remove from heat and whisk in 2 tablespoons of sugar and the egg yolks.





2. Butter six 6-ounce custard cups or ramekins to use as cake molds. Sprinkle the insides with sugar and tap out any excess. Adjust the oven rack to the center of the oven and preheat to 400 degrees.





3. In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until they are frothy. Increase the speed and whip until the egg whites start to form soft, wet peaks. Whip in the remaining 2 tablespoons sugar and beat just until the whites form shiny, droopy peaks.





4. Fold one-third of the egg whites into the chocolate mixture to lighten it, then fold the remaining egg whites into the chocolate batter.





Divide the batter into the prepared cake molds, set them on a baking sheet and bake for 12 minutes, until they feel just slightly baked in the center. Remove from oven and let stand for a moment before unmolding onto serving plates.





I like to serve these with something simple, such as coffee ice cream or a flavored creme anglaise... and of course, warm chocolate sauce alongside too.
Use Aunt Jemamma?