MOO Pancakes

There’s nothing quite like fluffy pancakes from scratch for brunch on a weekend morning or for an afternoon tea treat.  We even have them for lunch when there is no bread. Here’s a recipe to help you whip up some great comfort food for breakfast. These don’t include a lot of sugar because the addition of syrup as a topping adds plenty of sweetness.

Ingredients:
2 cups SR flour
2 tablespoons sugar
2 eggs
1 ¾ cups milk
¼ cup vegetable oil

This recipe makes approximately 14 pancakes.

Step 1: Preheat a large frying pan

Preheat your pan to medium high heat. If it is not non-stick, add a little butter to keep pancakes from sticking.

Step 2: Mix dry ingredients

Add the flour and sugar to a large bowl. Whisk until well combined and lumps are removed.

Step 3: Mix wet ingredients

In a medium bowl, whisk the  eggs, milk and vegetable oil until fully combined.

Step 4: Combine wet and dry ingredients

Add the wet ingredients to the dry.

Whisk until combined, but don’t worry about removing all the lumps as this will cause you to over mix the batter.

Step 5: Time to cook

Wipe a little butter over the bottom of your frying pan to grease it. Then, using a ladle, spoon about ¼ cup of batter per pancake on your pan or griddle.

Your pancakes are ready to flip when they become firm on top and lots of bubbles appear.

Once you’ve flipped your pancakes, they will only take a minute or two to be done. Make sure you don’t over brown them.

Serve the pancakes warm and top with MOO pancake syrup, butter, stewed fruit or whatever suits your fancy.

These pancakes freeze well and are a nice addition to lunchboxes. Butter them and spread with jam or lemon butter and sandwich two together, wrap in clingwrap and freeze. Then just pop one or two into lunchboxes, straight from the freezer. By lunchtime they will be thawed and just right for eating.