300 grams self-raising flour
1 teaspoon baking powder
1 teaspoon cinnamon powder
1 tablespoons honey or agave syrup
200 millilitres milk or almond milk
1 egg or 1 tablespoon olive oil
fresh fruit for topping
extra honey or syrup for serving
Combine the flour, baking powder, cinnamon, egg, milk and 1 tablespoon honey until you have a smooth batter.
Heat a fry-pan on medium heat and spray the cooking surface evenly with spray oil. let it heat for 30 seconds.
Add an ice-cream scoop of the batter and spread it a little by swirling the pan.
When bubbles appear on the top of the pancake, flip it onto the other side and cook for 2-3 minutes until firm to touch.
Remove it onto a clean dry plate.
Repeat the cooking process until all the batter is finished.
Place 1 warm pancake on a plate and top with a little of the remaining honey. Place another pancake on top and arrange the fruit on the top. Drizzle with a little more honey.
Makes approximately 8 pancakes.
3 tablespoons self- raising flour
2 eggs separated
1 teaspoon vanilla extract
2 tablespoons icing sugar
1/2 cup milk (any type of milk)
Serving suggestion: Maple syrup and sliced banana.
Mix the yolks, vanilla and milk and then add the flour and mix until smooth.
Whip the egg-whites with the icing sugar until they form a stiff peak.
Combine the two mixtures by stirring gently. Only stir until combined as you want to keep as much of the air in the mixture as possible.
Heat a frypan on a medium heat and spray with oil.
Place 1/4 cup of the mixture in the pan for each pancake and cook for 2 minutes. When the bubbles appear turn them over and cook for another 2-3 minutes.
Layer about 6 in a stack placing a small amount of maple syrup and 3 slices of banana between each layer.
Serve hot with extra maple syrup and sliced banana.
Honey and berries are also a nice way to eat them.
Makes 12 Serves 2 - These pancakes are light as air, make a double batch as you will need more!