THE DAIRY KITCHEN
Best Ever Hotcakes
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
10 MINS
Cooking
20 MINS
These hotcakes are the best ever because of their simplicity, all the quantities are just 1, which makes this recipe a simple one to remember in the morning!
Ingredients
3 cups self-raising flour3 tablespoons sugar
3 cups reduced fat milk
3 eggs
3 tablespoons butter
Handy Tips
To make thinner pancakes, add more milk and substitute half plain flour for SR.
Add your choice of flavours to these, blueberries, grated apple, cinnamon etc.
Nutrition (per serve)
| Energy (kj) | 922 |
| Sugars (g) | 7.6 |
| Protein (g) | 7.6 |
| Dietry Fibre (g) | 1.3 |
| Fat Total (g) | 6.5 |
| Sodium (mg) | 326 |
| Saturated (g) | 3.6 |
| Calcium (mg) | 119 |
| Carbohydrates (g) | 32.2 |
| Iron (mg) | 0.6 |
Method
- Combine flour and sugar in a large bowl, make a well in the centre and whisk in milk and egg until well combined. Use milk to adjust the consistency of the batter to produce the thickness of hotcake desired. (Thick batter produces thick hotcakes, thin batter produces thin hotcakes.) Rest batter for 5 minutes.
- Melt butter in a large frypan over medium heat and pour excess into the pancake mixture, briefly whisk to combine. Pour approximately 1/2 cup pancake mixture into frypan, cook for 2-3 minutes until lots of bubbles form on top. Flip hotcake and cook until puffed and set. Repeat with remaining batter.
- Serve hotcakes with your favourite yoghurt and fresh fruit.
