A delicious and easy pancake recipe that takes 20mins to get on the table and better tasting than any pre-packaged mix. Super fluffy and delicious!
Ingredients:
185g Self Raising Flour
2 Tablespoons Castor Sugar
2 Eggs, beaten
250ml Milk
60g Butter, melted
1 Tablespoon Cinnamon
1 teaspoon Vanilla Bean Paste ( or extract)
Pinch of salt
Method:
Sift flour, sugar and a pinch of salt into a bowl and make a well in the centre. Mix together eggs, milk, butter, cinnamon and vanilla into a jug, pour into the well and whisk to a smooth batter. Allow to stand for up to 20mins (this allows for a fluffier pancake).
Heat a non-stick frying pan and brush with butter. Add 3 Tablespoons of batter into the pan and swirl gently to desired pancake size. Cook over a low heat for 1 minute or until bubbles burst on the surface. Flip pancake over and cook on the other side until cooked. Transfer to a plate and cover to keep warm whilst cooking remaining batter.
Note: You can flavor these pancakes with anything you like.
Serve with a warm maple syrup and a squeeze of fresh lemon.
185g Self Raising Flour
2 Tablespoons Castor Sugar
2 Eggs, beaten
250ml Milk
60g Butter, melted
1 Tablespoon Cinnamon
1 teaspoon Vanilla Bean Paste ( or extract)
Pinch of salt
Method:
Sift flour, sugar and a pinch of salt into a bowl and make a well in the centre. Mix together eggs, milk, butter, cinnamon and vanilla into a jug, pour into the well and whisk to a smooth batter. Allow to stand for up to 20mins (this allows for a fluffier pancake).
Heat a non-stick frying pan and brush with butter. Add 3 Tablespoons of batter into the pan and swirl gently to desired pancake size. Cook over a low heat for 1 minute or until bubbles burst on the surface. Flip pancake over and cook on the other side until cooked. Transfer to a plate and cover to keep warm whilst cooking remaining batter.
Note: You can flavor these pancakes with anything you like.
Serve with a warm maple syrup and a squeeze of fresh lemon.
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