Lemonade pancakes

My aunty taught me this one, and it’s become my go-to. Super simple. As far as toppings go, I like to re-create my childhood cafe favourite.

Credit: Adam Liaw

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 150 g (1 cup) self-raising flour
• 1 egg
• 250 ml (1 cup) lemonade
• butter, for cooking
• vanilla ice cream, sprinkles, icing sugar and maple syrup, to serve

Instructions

1. Place the flour, egg and lemonade in a bowl and whisk until well combined.
2. Heat a large non-stick frying pan over medium heat. Add a little butter and when foaming, add as much batter as you like. Cook until bubbles appear on the surface, then flip and cook for another 30 seconds. Continue with the remaining batter.
3. Top with ice cream, sprinkles, a dusting of icing sugar and a drizzle of maple syrup to re-create childhood bliss!

 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.