Basic Pancake Mix
1 cup SR flour
1½ cups milk
30g butter, melted
Sift dry ingredients into a bowl.
Whisk eggs, milk and melted butter together and add to dry ingredients.
Mix until smooth. Let stand 30 minutes. (This allows the starch cells to swell and they will burst when touching the heating of the pan, resulting in lighter-textured pancakes).
Heat and lightly grease frypan. Place 2 tablespoonfuls of mixture into pan.
When pancake starts to bubble, flip and cook other side.
Repeat with remaining mixture.
Stack on serving plate and drizzle with syrup or sauce.
Top with sliced banana and drizzle with honey.
Top with squeezed lemon juice and sprinkle with caster sugar or icing sugar.
Top with fresh fruit and whipped cream or fromage frais/yoghurt.
Gluten Free Variation:
Substitute 1 cup *Orgran Gluten-Free Self Raising Flour directly. Reduce milk quantity to 1 cup. Follow exact directions.
Add 1 teaspoon cinnamon to pancake mix. Serve drizzled with Butterscotch sauce.
1 cup brown sugar
1 tablespoon brandy (optional)
Heat butter, brandy and sugar together in a saucepan. Stir over low heat until butter is melted and sugar is dissolved. Stir in cream , simmer uncovered about 5 minutes or until thickened slightly.
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