Whip up a batch of these bite-sized pancakes, then try our sweet and savoury topping ideas.
Serves3030
Cook time15 mins15 minutes
Prep time10 mins10 minutes, + 15 mins resting time
+ 15 mins resting time
Ingredients
1 1/4 cups (185g) self-raising flour
1 tbs caster sugar
1 cup (250ml) milk
1 Coles Australian Free Range Egg, lightly whisked
40g butter, melted
Melted butter, extra, to brush
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the flour and sugar in a bowl. Whisk the milk, egg and butter in a jug. Add to the flour mixture. Stir to combine. Set aside for 15 mins to rest.
Step 2
Heat a large non-stick frying pan over medium-low heat. Brush with a little of the extra melted butter. Pour four 1-tbs portions of mixture around the pan, allowing room for spreading. Cook for 1 min or until bubbles rise to the surface. Turn and cook for a further 1 min or until lightly golden and cooked through. Transfer to a plate. Repeat, in 6 more batches, with remaining mixture.
Step 3
Serve topped with your desired toppings.
To make pink pancakes
Add pink liquid food colouring to the pancake mixture in step 1.
To make chocolate pancakes
Add 2 tbs cocoa powder to the pancake mixture in step 1 and increase to 1¼ cups (310ml) milk.
Now add a topping: Sweet or savoury?
You decide with these easy and colourful ideas.
Beet & avocado
Spread pancakes with beetroot dip. Sprinkle with avocado, cut into stars.
Zesty rhubarb
Arrange rhubarb, cut into 3cm lengths, on a lined baking tray. Sprinkle with caster sugar. Drizzle with orange juice. Roast at 180°C for 10 mins. Spread pancakes with ricotta. Top with rhubarb and kiwifruit, cut into flowers. Drizzle with any juices. Sweet fig Spread pancakes with goat’s cheese. Top with sliced fig and mint leaves. Drizzle with honey.
Choc raspberry
Spread pancakes with choc-hazelnut spread. Top with raspberries. Dust with icing sugar.
Triple berry
Spread pancakes with choc-hazelnut spread. Top with mixed berries.
Peaches & cream
Top pancakes with vanilla yoghurt, sliced white and yellow peach and mint leaves.
Strawberry choc
Spread pancakes with choc-hazelnut spread. Top with strawberry, cut into hearts.
Prosciutto & melon
Spread pancakes with goat’s cheese. Top with sliced prosciutto and mixed melon, cut into balls. Drizzle with olive oil and sprinkle with pepper.
Salmon & avo smash
Spread pancakes with mashed avocado. Top with smoked salmon slices. Sprinkle with dill and lemon zest.
PB & banana
Spread pancakes with peanut butter. Top with banana, cut into flowers. Sprinkle with chia seeds.
Berry almond
Spread pancakes with almond butter. Top with blueberries.
Nut crunch
Spread pancakes with peanut butter. Top with mixed nuts and seeds and sugar stars.
Prep time10 mins10 minutes, + 15 mins resting time
+ 15 mins resting time
Ingredients
1 1/4 cups (185g) self-raising flour
1 tbs caster sugar
1 cup (250ml) milk
1 Coles Australian Free Range Egg, lightly whisked
40g butter, melted
Melted butter, extra, to brush
Description
Whip up a batch of these bite-sized pancakes, then try our sweet and savoury topping ideas.
Method
Step 1
Combine the flour and sugar in a bowl. Whisk the milk, egg and butter in a jug. Add to the flour mixture. Stir to combine. Set aside for 15 mins to rest.
Step 2
Heat a large non-stick frying pan over medium-low heat. Brush with a little of the extra melted butter. Pour four 1-tbs portions of mixture around the pan, allowing room for spreading. Cook for 1 min or until bubbles rise to the surface. Turn and cook for a further 1 min or until lightly golden and cooked through. Transfer to a plate. Repeat, in 6 more batches, with remaining mixture.
Step 3
Serve topped with your desired toppings.
To make pink pancakes
Add pink liquid food colouring to the pancake mixture in step 1.
To make chocolate pancakes
Add 2 tbs cocoa powder to the pancake mixture in step 1 and increase to 1¼ cups (310ml) milk.
Now add a topping: Sweet or savoury?
You decide with these easy and colourful ideas.
Beet & avocado
Spread pancakes with beetroot dip. Sprinkle with avocado, cut into stars.
Zesty rhubarb
Arrange rhubarb, cut into 3cm lengths, on a lined baking tray. Sprinkle with caster sugar. Drizzle with orange juice. Roast at 180°C for 10 mins. Spread pancakes with ricotta. Top with rhubarb and kiwifruit, cut into flowers. Drizzle with any juices. Sweet fig Spread pancakes with goat’s cheese. Top with sliced fig and mint leaves. Drizzle with honey.
Choc raspberry
Spread pancakes with choc-hazelnut spread. Top with raspberries. Dust with icing sugar.
Triple berry
Spread pancakes with choc-hazelnut spread. Top with mixed berries.
Peaches & cream
Top pancakes with vanilla yoghurt, sliced white and yellow peach and mint leaves.
Strawberry choc
Spread pancakes with choc-hazelnut spread. Top with strawberry, cut into hearts.
Prosciutto & melon
Spread pancakes with goat’s cheese. Top with sliced prosciutto and mixed melon, cut into balls. Drizzle with olive oil and sprinkle with pepper.
Salmon & avo smash
Spread pancakes with mashed avocado. Top with smoked salmon slices. Sprinkle with dill and lemon zest.
PB & banana
Spread pancakes with peanut butter. Top with banana, cut into flowers. Sprinkle with chia seeds.
Berry almond
Spread pancakes with almond butter. Top with blueberries.
Nut crunch
Spread pancakes with peanut butter. Top with mixed nuts and seeds and sugar stars.
