place 1.5 cups of SR flour and 1/2 cup os caster sugar in a bowl and make a well in the centre. Place 3 eggs, 30g melted unsalted butter, 1 cup milk and 1 tsp vanilla and stir until smooth (note: overstirring will make pancakes rubbery).
Let the mixture sit for 15 mins as this makes it light and fluffy.
Heat a lightly greased pan over low heat and place lightly greased 7cm cookie cutters (star/hearts) into the pan and pour in 1/4 cups of mixture. Cook until bubbles appear and remove cutters with tongs. Flip and cook a further 1-2 mins. Dust with icing sugar.
Popular toppings include icecream, choc sauce, honey, maple/golden syrup, fresh fruit and a squeeze of lemon/orange juice.
Wrap pancakes in a tea towel to keep warm.
To make:
Triple choc pancakes - as before, but add 2 tb sifted cocoa powder and 100g milk cooking chocolate and 1.25cups milk unstead of 1 cup.
Mini-raspberry pancakes - as before buy add 1.5 cups frozen raspberries
Banana pancakes with golden syrup - as before, but add 1 mashed banana and serve with chopped banana and syrup
Apple with cinnamon sugar - as before, but add 2 thinly sliced applies. Sprinkle with 1/4 ts ground cinnamon and 2 tb granulated sugar.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment