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Cakes

Sunday Pancakes

Name: Sunday Pancakes
Prep time: 5 min
Cook time: 15 min
Yield: 3
Ingredients: 1 cup Edmonds Self Raising Flour (150g); 2 Tbsp Chelsea White Sugar; ½ tsp finely grated lemon zest (optional); 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml); 1 egg, lightly beaten; 30g Butter, melted (or margarine); To serve; 2 bananas, sliced; 1 punnet blueberries (or frozen berries, defrosted); Chelsea Flavoured Syrup - Maple or Honey Maple.

4.5

Preparation

5 mins

Bake

15 mins

Difficulty

Easy

Servings

Here's how to make pancakes! Chelsea's Sunday Pancake recipe is super easy and quick. Enjoy with Chelsea Flavoured Syrup - Golden, Maple or Honey Maple.

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Ingredients
Method

Ingredients

1 cup Edmonds Self Raising Flour (150g)
2 Tbsp Chelsea White Sugar
½ tsp finely grated lemon zest (optional)
1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
1 egg, lightly beaten
30g Butter, melted (or margarine)

To serve

2 bananas, sliced
1 punnet blueberries (or frozen berries, defrosted)
Chelsea Flavoured Syrup - Maple or Honey Maple.

Additional tips

Double this pancake recipe if you prefer a larger portion of pancakes!

Chelsea Products in Recipe

Golden Syrup Easy Pour

Lighter in both colour and...

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Golden Syrup

Chelsea Golden Syrup in the...

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White Sugar

The uniform size of the...

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Reviews

646

What did you think of this recipe?

Lucy

Such an easy pancake recipe! my kids love them

Rayne Thompson

Definitely my go to Sunday pancakes recipe

Can you do it with oil. Instead o& butter?

Never fail recipe love this and especially good with the kids as they can make so easily themselves

Tina

Makes nice pancakes, couldve been

Justin

It is really fluffy and delicious

Gareth

ABSOLUTELY SCRUMPTIOUS😛😛

Ally

Mia

So nice and fluffy and really nice textures to it definitely recommend trying this

Method

Sift Edmonds Self Raising Flour and Chelsea White Sugar into a medium-large bowl. Make a well in the centre of the dry ingredients.

Add the lemon zest, Meadow Fresh Milk, egg and melted butter/margarine and whisk to combine.

Heat a large non stick frying pan over medium heat and grease lightly with butter or oil.

For each pancake, place 2 tablespoons of batter into the pan. Cook for 2 minutes or until bubbles form on the surface. Turn and cook for a further 1 to 2 minutes, or until pancakes are cooked through.

Garnish with berries, sliced banana and Chelsea Flavoured Syrup - Golden, Maple or Honey Maple.

Additional tips

Double this pancake recipe if you prefer a larger portion of pancakes!

Frequently asked questions

How do I know when to flip the pancakes?

The pancakes are ready to flip when the edges are just starting to take on a matt appearance, and the top is covered with broken bubbles.

How do I keep pancakes warm while I cook the rest of the pancake mixture?

Fresh is best! Have all of your toppings ready before you make the pancake batter, so you can eat the pancakes as soon as they’re cooked. If cooking a big batch all in one go, place the cooked pancakes in a single layer on a wire cooling rack, cover with a clean tea towel and keep warm in a low oven (~100oC).

What toppings should I use on my pancakes?

Here are some of our favourite pancake recipe toppings! - Butter and Chelsea Maple Flavoured Syrup - a classic. For extra indulgence, add grilled bacon and banana or fresh berries and whipped cream. - A squeeze of lemon juice and a sprinkle of Chelsea White Sugar. - Butter, jam and whipped cream. - Ice cream drizzled with caramel or chocolate sauce. - Butter and a generous sprinkle of cinnamon sugar.

How do I stop pancakes from sticking to the pan?

Use a paper towel or pastry brush to lightly coat the pan with melted butter. Repeat as needed when cooking the remainder of the mixture. Melting a knob of butter directly in the pan will result in uneven browning.