INGREDIENTS:

MAKES 6 PANCAKES

• 170G (1 CUP) BETTER BATTER PANCAKE BLEND
• 1/2 CUP MILK OF CHOICE
• 1 X FREE RANGE EGG
• 1 X TBSP OIL OF CHOICE

METHOD

1. IN A MIXING BOWL, ADD EGGS MILK & OIL - WHISK TO COMBINE
2. ADD THE PANCAKE BLEND TO WET MIXTURE AND WHISK TO COMBINE.
3. HEAT A LARGE NON-STICK FRYING PAN OVER MEDIUM HEAT. GREASE PAN WITH BUTTER OR SPRAY WITH COOKING OIL.
4. USING 1/4 CUP OF THE BATTER PER PANCAKE COOK PANCAKE TIL STARTS TO BUBBLE AND THEN CAREFULLY FLIP.
5. TRANSFER TO A PLATE AND REPEAT WITH REMAINING MIXTURE, MAKING SURE YOU GREASE BETWEEN EACH PANCAKE. 

HERE WE HAVE SERVED WITH SLICED BANANA BETWEEN EACH PANCAKE, DRIZZLE OF PANA HAZELNUT CHOCOLATE SPREAD, FRESH CHERRIES AND WHIPPED CREAM