Friday, 28 September 2012

Sunday Morning Pancakes

Every Sunday morning at my house pancakes are on the menu for breakfast. Sundays are special family time in our house. Sunday is the only day we are all together for breakfast as my husband leaves well before 7am each morning and works most Saturdays also.

On a Sunday morning at least one of my children will crawl in to my bed and whisper not so softly in my ear, "mum, how long until pancakes?". I normally roll back over at this point and pretend to go back to sleep until a second child arrives in the room asking, "mum, how long until pancakes?". At this point I put my head under the pillow and prepare myself for my youngest to wake up. She never says good morning, the first words out of her mouth in the morning is always, "I'm hungrine Mumma". One of her siblings will then tell her that we are having pancakes and she then proceeds to jump up and down saying' "yay! pancakes!, come on Mumma". At this point there is no avoiding it I have to get up, it is pancake day after all!

Enjoy xxx


(makes approx 10)


1/2 cups self raising flour
1 teaspoon baking powder
2 tablespoons caster sugar
pinch salt
2 eggs
60g butter
1 1/3 cups of milk
extra butter to cook
maple syrup to serve


  1. Sift the flour, baking powder, caster sugar and salt into a mixing bowl. Make a hole in the centre.
  2. Lightly beat the eggs with a wire whisk or fork in a small bowl.
  3. Melt the butter in a small saucepan over low heat or microwave butter until melted.
  4. Mix the eggs butter and milk together in a large jug and then pour into the hole in the flour mixture.
  5. Using a wire whisk beat until all liquid is absorbed and the batter is free of lumps.
  6. Cover the bowl with cling wrap and leave it for 20 minutes. (Suggestions: Have a shower now, unpack the dishwasher from last night, fold some clothes - I'm sure you'll think of something to do)
  7.  Lightly grease a non stick frying pan and place it over a low heat.
  8. Pour or ladle 1/3 cup of the batter in to the pan. Cook until  the underside is golden. Turn the pancake over with a spatula and cook the other side.
  9. Transfer the pancake to a plate and cover it with a clean tea towel to keep it warm.
  10. Repeat with remaining batter until  all pancakes are cooked.
  11. Serve warm or cold with maple syrup, butter, sugar, or lemon.
Variations: You can add milk chocolate bits to the batter prior to cooking, frozen berries, or sprinkles. We also make chocolate pancakes by adding 1/4 cup of sifted cocoa at step 1 and increase the milk in step 4 to 1 1/2 cups, these taste great with white chocolate bits thrown in and served with raspberry puree.

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