Grandma's GF Pancakes
The weekend pancake that comes together in five minutes and delivers properly. Light, even and flexible enough to stack without falling apart. Use half milk and half water for extra body and richness. Top with Noosa Black Garlic Honey and fresh fruit and you have the breakfast that earns the weekend its name.
Ingredients
INGREDIENTS
- 200 g Grandma's Pantry GF Pancake Mix
- 300 ml water or half water and half milk for richer pancakes
- 1 egg optional
- 10 ml oil
Instructions
Mix
- Combine all ingredients in a large bowl and mix well until everything is well combined and smooth. Allow the mixture to stand for 7-10 minutes before cooking. This rest time allows the mix to hydrate fully and gives a more even, consistent batter.
Cook
- Heat a lightly oiled non-stick pan over medium heat. Pour the batter into the centre of the pan and cook for approximately 50-75 seconds on each side until lightly golden. Serve hot with your preferred toppings.
Notes
TOPPING IDEAS
CLASSIC: Noosa Black Garlic Honey and fresh seasonal fruit. The black garlic honey is the topping that makes people ask what it is and immediately want more.
LEMON CURD: Pepe Saya Lemon Curd warmed slightly with a spoonful of cream folded through. Serve alongside fresh blueberries.
CARAMELISED BALSAMIC AND STRAWBERRY: Fresh strawberries tossed for 15 minutes in Pukara Caramelised Balsamic Vinegar until they release their juices. Pour over the warm pancakes with thick cream.
CLASSIC: Noosa Black Garlic Honey and fresh seasonal fruit. The black garlic honey is the topping that makes people ask what it is and immediately want more.
LEMON CURD: Pepe Saya Lemon Curd warmed slightly with a spoonful of cream folded through. Serve alongside fresh blueberries.
CARAMELISED BALSAMIC AND STRAWBERRY: Fresh strawberries tossed for 15 minutes in Pukara Caramelised Balsamic Vinegar until they release their juices. Pour over the warm pancakes with thick cream.