Ingredients
-
2 cups (300g) self-raising flour
-
¼ tsp bi-carb soda
-
¼ cup (55g) caster sugar
-
1 ¾ cups (435ml) full cream milk
-
1 large egg
-
2 tsp Queen Vanilla Essence
-
Blueberries
-
Queen Pure Maple Syrup
-
Ricotta
Method
-
1
Combine milk, egg and Vanilla Essence in a jug, whisking to combine.
-
2
Place flour, bi-carb and sugar in a large bowl, then whisk to combine. Make a well in the centre. Pour milk mixture into the flour mixture and use a whisk to stir until a smooth batter forms. Cover with cling film. Set aside for 30 minutes to rest.
-
3
Heat a large non-stick frying pan over low-medium heat. Add a small amount of butter to the pan. Pour ¼ cup of the batter into the pan. Cook until bubbles appear on the surface, and no longer fall in on themselves. Turn and cook for another minutes or until cooked through. Transfer to a plate. Repeat with the remaining batter to make 10-12 pancakes.
-
4
To serve, top with Pure Maple Syrup, fresh blueberries and a spoonful of ricotta.
Comments & Reviews
This pancake recipe is so simple yet amazing! Tastes amazing too! 😋
Chloe
Awesome recipe, nice and thick easy to flip
Veronique
This is so delicious 😋
Deborah
I love pancake mix recipe
Bradley
I assume the bi-carb goes in with the flour & sugar mix?
Tracy
Hi Tracy, Good spot – thanks for that, the recipe has been updated! 🙂
Queen