Total Time
Prep 40 mins
Cook 15 mins

From the Australian Women's Weekly 'Best Ever Recipes' book. There is no sugar in these pancakes. Also requires standing for 30minutes before cooking - but I'm sure it would still work without doing this.


  1. 1. Sift dry ingredients into bowl. Add eggs, stir until mixture is smooth and free of lumps.
  2. 2. Gradually add milk, mixing to a smooth batter. Allow to stand for 30 minutes.
  3. 3. Heat pan, grease well.
  4. 4. From a small jug pour 2-3 tablespoons of pancake mixture into pan, swirling batter evenly around pan.
  5. 5. Cook over medium heat until light golden brown. Toss or turn pancake and cook on other side. Repeat with remaining batter.
Most Helpful

This is definitely a mislabeled recipe. Following the recipe exactly as it is written yields crepe batter, not pancake batter. I added almost another 1/2 cup of flour and about 3 tablespoons of sugar, and they did taste good after those additions, but without a traditional leavening agent they were still very flat and definitely tasted crepe-y.

Chelsea-Aspiring Designer January 29, 2014

Following the recipe exactly they turned out more like crepes (very thin batter) so we added a little more flour and about a half teaspoon of sugar to get a thicker batter and a more traditional looking pancake. Either way they were pretty tasty.

gleeson1210 January 27, 2014

I can't see how they would even get golden brown without a tiny bit of sweetener in this. Does it really work? Someone try it and review it please!

lotusland October 07, 2009