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Mum’s Pancakes
I’ve been dreaming of pancakes I used to have as a child for a while now. Thin, crispy on the edges but soft in the middle. All the pancakes I’ve had in Australia have been smaller and denser. So I asked my Mum for her recipe that I grew up with, hence why the measurements are in ounces and pints !! I’ve tweaked it slightly (I don’t use salt and I added sugar, plus I made it gluten free). I hope that you enjoy it as much as I do. Don’t forget to check out the raspberry, coconut and orange sauce to go with it!
Prep Time 5 minutes
Cook Time 10 minutes
Prep Time 5 minutes
Cook Time 10 minutes
  1. Put all ingredients in blender and combine until thoroughly mixed
  2. Half the mixture
  3. Keep one half plain
  4. In the other half add a sprinkling currants. Leave to absorb into the mixture for 10 minutes
  5. Add oil to frying plan (I used olive oil)
  6. Add enough mixture to cover the whole frying pan (should be a thin layer)
  7. Wait until bubbles have formed and flip over pancake
  8. Cook for approximately another 1-2 minutes
  9. Serve immediately
Recipe Notes
Top with my Raspberry, Coconut and Orange Sauce

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