Perfect pancakes, every time!

• 1 cup flour
• Pinch of salt
• 2 eggs
• 1 tbsp vegetable oil
• 1 cup full cream milk

Mix the ingredients together and whisk lightly to form a smooth batter.

Method:

1. Heat a little oil in a non-stick pan and pour a ladle of batter into the pan
2. Swirl the batter around immediately to create a thin layer in the pan
3. Cook for 3 minutes or until the crepe naturally lifts off the pan
4. Flip over and cook for a further 3 minutes or until golden brown
5. Repeat until the batter is finished

Serve with cinnamon sugar and wedges of fresh lemon

What you’ll need for the blueberry flapjacks:

• 1 ½ cups flour
• 2 tsp baking powder
• Pinch of salt
• 2 tbsp sugar
• 1 cup full cream milk
• 3 tbsp melted butter
• 2 eggs

Mix the ingredients together and whisk lightly to form a smooth batter. Stir in 1 cup blueberries.

Method:

1. Heat a little vegetable oil in a non-stick pan, over medium heat
2. Drop spoonfulls of the batter into the pan
3. Cook until puffed up and bubbles start to form on the surface
4. Flip over and cook for a further 3 – 5 minutes, or until cooked through
5. Repeat with the remainder of the batter

What you’ll need for the Japanese-style pancakes:

• 2 cups flour
• ½ sugar
• 1 tbsp baking powder
• Pinch of salt
• 1 cup full cream milk
• 2 tbsp vegetable oil
• 2 eggs

Mix the ingredients together and whisk lightly to form a smooth, slightly thick batter.

Method:

1. Grease a non-stick pan and place two cookie cutters in the pan
2. Fill to halfway with batter and cover with a lid
3. Allow to steam for 8 – 10 minutes
4. Adjust the heat so as not to burn the pancakes before they are cooked through
5. Flip over and cover with the lid again
6. Allow to cook for a further 5 – 8 minutes

Serve with fresh berries and syrup