Forget the pancake mix when you can easily make your own light and fluffy pancakes at home. Follow this simple recipe to solve your sweet brunch cravings.
3 Pace Farm eggs
1 tablespoon of baking powder
50 grams of unsalted butter, melted
1½ cups of plain flour
1 tablespoon of caster sugar
1 cup of milk
1 teaspoon of vanilla extract (optional)
Use a large bowl to whisk the baking powder, flour and sugar. In a separate bowl whisk the eggs, milk, butter and vanilla together. Make a well in the centre of the dry ingredients and whisk in the milk mixture to make a smooth batter.
Heat a large, lightly greased non-stick frying pan over low-medium heat. Working in batches of three at a time, pour about a ¼ cup of batter into the pan. Cook the pancakes for 1-2 minutes, or until bubbles break on the surface and the underneath is golden brown. Flip the pancakes over and cook for 1 minute and remove from the pan onto a plate. Keep a clean tea towel over the plate of cooked pancakes to keep them warm.
Stack and serve the pancakes with maple syrup and blueberries or with toppings of your choice.