To make this gorgeous pancake stack we kept it simple and followed a similar recipe to this.
In the past we’ve added food colouring (vegan beetroot option) for PINK PANCAKES, but for this treat we used just fresh strawberries. Although, a sprinkling of freeze-dry would have been perfect!
- 2 large eggs
- 2 cups 250ml milk (skim, low fat or full fat)
- 2 1/4 cups white self raising flour*
Whisk the eggs and milk together to combine. Add in the flour, and beat until the batter is smooth and lump free. Add in any option add-ins you like here -if you’re local to LuvaBerry we sell frozen blueberries and raspberries which are perfect for pancakes!
Heat a nonstick pan over low-medium heat with cooking oil spray. Wipe over excess; pour about 1/3 cup of batter per pancake. Cook pancakes for 1 to 2 minutes, or until bubbles appear on the surface and the bases are golden brown. Flip and cook until golden; transfer to a warmed plate; repeat with remaining batter (spraying/greasing pan between ever second or third pancake if needed).
Serve immediately with yoghurt, ice cream, whipped cream, maple syrup, STRAWBERRIES, or any other toppings you like.