Sunday Morning Pancakes

pancakes with syrup

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!)

Pancakes

Method

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