Sunday Morning Pancakes

The Chef’s pancakes are my favourite. Light, fluffy, flavoursome.

I’m surprised he’s shared his recipe with you actually. Consider yourself super lucky!

Ingredients

260g Self Raising Flour
110 Grams Raw Sugar or Coconut Sugar (low G.I)
275 ml Milk
1 Egg
1 tablespoon Lemon Juice
1 teaspoon Vanilla Essence or the seeds from 1 vanilla pod.

Method

In a large mixing bowl, add the lemon juice to the milk
Add the remaining wet ingredients to this bowl and whisk to combine.
In another large bowl, combine all dry ingredients
Add the wet ingredients to the bowl of dry ingredients and whisk until mixture forms a smooth batter, but do not over mix
Place a frying pan on medium to high heat
For each pancake you will need 2 tbsp olive oil
Add the olive oil to the pan
Holding the handle, swirl the oil to coat the surface of the pan
Ladle the batter into the hot pan
Cook the batter until you see bubbles forming on top of the batter (after approximately 2 minutes)
Turn the heat down to low and flip the pancake using a spatula
Continue to cook for approximately 1 minute
To check whether the pancake is ready, carefully poke a skewer or tip of knife into the centre of the pancake.
Pancake is done if it comes out clean
To serve, pile high and drizzle with maple syrup, bananas, berries and a dollop of delicious cream. We use Maleny Dairies cream because it’s local, thick and contains no nasties

The Chef doesn’t regularly share his recipes , so if you liked this one and think you will give it a go, feel free to leave a comment (and hopefully he will share more!)