Prep 30 mins
Cook 40 mins
You need to make these 1 hour before you want to eat them. The batter has to stay in the fridge for 1/2 hr before the cooking starts. Well worth the wait though!
- 1 3⁄4 cups self raising flour
- 1⁄4 teaspoon bicarbonate of soda
- 2 eggs
- 1 1⁄4 cups milk
- 1⁄3 cup caster sugar
- 30 g soft butter
- Sift flour and bicarbonate of soda,
- Make a hole in the centre of the flour,
- Break eggs into large jug,
- Add milk and sugar, beat with a fork until mixed.
- Gradually whisk the milk mixture into the flour until smooth.
- Cover the bowl with plastic wrap and put in the fridge for 30 minutes.
- Put 1/2 teaspoon of butter in a frying pan, turn heat up to medium.
- Fill a 1/4 cup with mixture, when butter is melted pour the batter into the pan.
- Cook the hotcake for about 2 minutes or until it is just set around the edge and small bubbles have burst on the surface.
- Using an egg slice, turn the hotcakes over and cook for another 2 minutes or until the other side is lightly browned.
- Serve with maple syrup, chocolate spread, lemon curd, jam -- .
Hubby and I have just had your hotcakes with bacon, bananas and maple syrup for Sunday Breakfast. They are the best. Not too thick, not too thin. They will be on Sunday Breakfast menu list from now on. Thank you.
This is from Woman's weekly "get real make a meal". very good pancakes. I made them and topped them with a banana and mapple syrup as recomended in the book. Only thing my parents didn't like was they thought they were to thick but said the taste was delicious. So 5 stars. Thanks for posting. Miss Pixie x x x :D