These light, fluffy pancakes are super easy to make from scratch. Serve with berries and maple syrup or dream up your own topping for a tasty breakfast.
Note: + 30 mins resting time
- 1¾ cups (435ml) milk
- 1 Coles Australian Free Range Egg
- 2 cups (300g) self-raising flour
- ¼ cup (55g) caster sugar
- ¼ tsp bicarbonate of soda
- 20g butter, melted
- Whipped cream or vanilla ice cream, to serve
- Mixed berries, to serve
- Maple syrup, to serve
Whisk milk and egg in a large jug.
Place the flour, sugar and bicarbonate of soda in a large bowl and stir until well combined. Make a well in the centre. Add the milk mixture to the flour mixture and use the whisk to stir until a smooth batter forms. Cover with plastic wrap and set aside for 30 mins to rest.
Heat a large non-stick frying pan over medium-low heat. Brush with a little melted butter. Pour ¼ cup (60ml) of the batter into the pan. Cook for 1-2 mins or until bubbles appear on the surface of the pancake. Turn and cook for a further 1 min or until light golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining batter and melted butter to make 14 pancakes.
Divide the pancakes among serving plates. Top with a dollop of cream or a scoop of ice cream. Top with berries. Drizzle with maple syrup.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.