Sweet Milk Pancakes

Sweet Milk Pancakes


  • 75g butter, plus extra for buttering the griddle pan (1/3 cup)
  • 300ml milk (1 1/4 cup)
  • 2 large free range eggs
  • 180g plain flour (1 1/3 cups)
  • 1 TBS caster sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • maple syrup, butter and fresh fruit to serve


  1. Put the butter and milk into a small saucepan.  Heat gently to melt the butter. Set aside to cool.
  2. Lightly beat the eggs and then whisk in the milk and butter mixture, combining well. 
  3. Measure the flour, baking powder, salt and sugar into a bowl.  Add the wet ingredients all at once.  Stir together to combine just until the dry ingredients are incorporated.  The mixture doesn't need to be completely smooth, and in fact is better if you don't overmix it.
  4. Heat a large griddle pan and butter it lightly by rubbing the surface carefully with a piece of kitchen paper towelling that has been dipped in softened butter.
  5. To make pancake men (and I suggest you do these one at a time) ladle a circle of batter into the centre with a smaller circle on top for the head and four appendages at the sides for the arms and legs. Cook until bubbles break on the surface, then carefully flip over and cook on the underside for a further minute, or until golden brown.  Scoop off and keep warm in a low oven while you cook the rest.
  6. To make regular pancakes, ladle spoonfuls of the mixture onto the pan for each pancake, up to 5 or so at a time.  Cook as above.
  7. Serve warm with plenty of syrup for pouring, butter for spreading and, if desired, fresh fruit.

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