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JOY RAINFALL PANCAKE

BRUNCH LUNCH SNACK

PANCAKES 
Ingredients:
Dough (makes 16):
  • 300G PLAIN FLOUR
  • 3 tsp BAKING POWDER
  • 110G CASTER SUGAR
  • 2 EGGS
  • 2¼ CUPS 560ML (vegetable) MILK
  • 75G UNSALTED BUTTER or COCONUT OIL, MELTED
tsp: teaspoon
Toppings: 
  • Greek yoghurt
  • Banana slices
  • Maple syrup
  • GR'EAT Joy
Preparation:
1. Place the flour, baking powder and sugar in a bowl and make a well in the centre. Combine the eggs, milk and butter, gradually pour into the well and whisk until smooth.
2. Heat a lightly greased non-stick frying pan over low heat. Add some of the batter (the amount depends on how thin or thick like your pancakes) to the pan and bake for 2 minutes or until bubbles appear on the surface. Flip and cook for a further 1−2 minutes or until light golden.
3. Repeat with the remaining mixture.
Stack the pancakes, top with a dollop of Greek yoghurt, banana slices, pour over the maple syrup & sprinkle with GR'EAT JOY. 


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