INGREDIENTS
Pancakes:
2 large eggs
2 cups 250ml milk (skim, low fat or full fat)
2 1/4 cups white self raising flour*
INSTRUCTIONS
Whisk the eggs and milk together to combine. Add in the flour, and beat until the batter is smooth and lump free. Add in any option add-ins you like here.
Heat a nonstick pan over low-medium heat with cooking oil spray. Wipe over excess; pour about 1/3 cup of batter per pancake. Cook pancakes for 1 to 2 minutes, or until bubbles appear on the surface and the bases are golden brown. Flip and cook until golden; transfer to a warmed plate; repeat with remaining batter (spraying/greasing pan between ever second or third pancake if needed).
Serve immediately with yoghurt, ice cream, whipped cream, maple syrup, berries, or any other toppings you like.
NOTES
2-4 teaspoons sugar*2 teaspoons baking powder (for extra fluffiness)*1 teaspoon pure vanilla extract*Pinch of salt*1/3 cup chocolate chips*1/2 cup blueberries or raspberries
Substitute with plain or all purpose flour if you don’t have self raising. Add 1 tablespoon of baking powder when adding the four and whisk until smooth. You can also use whole wheat or wholemeal flour.
