Recipe: 2 minute pancakes

There are some mornings that a bowl of cereal just won’t cut it.

Here’s a simple pancake recipe that can be adapted in so many ways.

Basic pancake mix

1 cup self raising flour
1 cup milk
1 egg

1. Preheat a large non stick frying pan on medium.
2. Whisk ingredients together (add any extras – see below).
3. Cook in batches of 5 small pikelets or make larger pancakes.
4. Watch for bubbles to start forming, then flip and cook for 30 seconds.

These are great on their own as a sugar-free snack or with your favourite toppings. If you want to jazz them up, try these ideas:

– Add ripe mashed banana to the mix.
– Sprinkle sultanas on them before you flip.
– Sprinkle choc chips before you flip.
– Add cinnamon and/or grated apple to the mix.
– Add thin slices of banana before you flip them. The sugar in the banana will caramelise and leave a lovely glaze and sweetness.
– For savoury pancakes, add finely chopped spinach, cheese and pepper.

Don’t be tempted to add ‘heavy’ additions like sultanas or choc chips into the mix as they’ll sink and you’ll end up with none in your first few pancakes and lots in the last few. Sprinkle them on to the pancake in the pan before you flip them over.

Make your mornings easier by making the mix the night before, then pour the mix into an old clean sauce bottle and refrigerate. This will make it super quick and easy to squeeze out the correct amount for each pancake in the morning.

These pancakes freeze really well, so you can make a big batch and freeze portions in zip lock bags for school lunches or after school snacks.

Enjoy!

What are your favourite pancake toppings? Leave us a comment below.