We often start Sunday with a stack of fluffy pancakes, and I can pretty much throw a batch together with my eyes closed. Banana and maple syrup is always a favourite, while berries, fresh or sauced, come a close second.

This recipe can be easily doubled or quadrupled to feed a crowd.

1 cup self-raising flour
2 tbsp sugar
1 egg
1 cup milk*
1 tsp vanilla extract
25g butter, melted

Mix the flour and sugar together in a large jug or bowl. In a separate bowl whisk the egg, milk and vanilla.

Carefully whisk the wet mix into the dry until you have a thick and smooth batter. Finally, melt the butter in your fry pan before whisking almost all of it into the batter. (I melt the butter in the pan to save on dishes and pre-grease my pan.) Wipe the excess butter out with a paper towel and use this to wipe the pan between cooking each pancake to re-grease the pan.

Place the pan back on the heat and pour in approx. ¼ cup of the batter. When bubbles appear all over the pancake it’s time to flip. Cook for around 30 seconds on this side, before flipping out and repeating again. If you go to flip the pancake and it is stuck, chances are it needs a little more time to cook.

By stacking the pancakes on top of each other you will keep them lovely and warm.

*Replace the milk with buttermilk for an even lighter and fluffier pancake.

Tip – Turn down the heat! If the pan is too hot, the outside of the pancake will burn before the middle is cooked. It’s also more likely to stick to your pan.

We shot this recipe on Melteca Planked Urban Oak and Melteca Possum from Treetown Kitchens.

Treetown Kitchen Designer, Hayley Hohneck says these very on trend colours offer an alternative to the safe white kitchen.

The Planked Urban Oak is from the Woodgrain collection and is a warm Oak look Melteca with natural looking grain while the Possum is a beautiful on-trend Sage Green.


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