Breakfast Pancakes

I keep seeing people putting amazing looking stacks of pancakes topped with all kinds of delights  up on Instagram so I decided to create my own. I have experimented with a few recipes and blended a couple together to create my perfect pancake. I was feeling tropical when I made this particular batch and topped them with fresh mango and passionfruit but they would be delicious with anything, chocolate spread and raspberries, maple syrup... the possibilities are endless. This recipe makes around 6 good sized pancakes and can easily be scaled up to feed a crowd.

Ingredients:
2 cups self-raising flour
1/2 cup water
1 cup milk - I used soy
2 tbsp olive oil
1 cup sugar
1 tsp vanilla extract
2 tsp cinnamon

Method:
Place all of the ingredients in a bowl and mix thoroughly to create a thick batter. Over a high heat, place a non stick frying pan and ensure its piping hot before adding any pancake batter. Using a half cup measure, spoon in a couple of dollops of mixture into the pan and cook for around 2 mins until bubbles start to appear through the batter. Flip the pancake over (it should be golden brown) and fry for a further 1 -2 minutes until golden brown and set.

Serve warm or cold with your favourite toppings.

When you try this, please take a picture and tag me using #diaryofadefectivehousewife.

ENJOY!