Place the flour, baking powder and sugar in a big bowl and mix to combine, using a whisk.
Break the egg into a medium jug. Add the milk, vanilla and melted butter and whisk to combine.
Using a spoon, dig a well in the centre of the flour mixture. Pour the egg mixture into the well, then whisk it all together to make a smooth batter.
Heat a large, lightly greased non-stick frying pan over medium heat. Using a ladle or a cup, add about ¼ cup (60ml) of the batter to the pan for each pancake (you can cook 2–3 at a time, just leave yourself enough space for flipping). Cook pancakes for 1–2 minutes each side or until they’re golden, using a turner to flip them.
Stack and serve the pancakes warm from the pan with some natural yoghurt, maple syrup and berries (or your own favourite toppings).
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at donnahay.com.au or from your favourite book store.
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