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Mini Rainbow Pancakes Galore

INGREDIENTS

  • 1 cup all purpose | plain flour, (140g | 4.9oz)
  • 2 tablespoons granulated sugar or sweetener, (40g | 1.4oz)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk, (190ml, plus more as needed)
  • 2 tablespoons melted butter, (40g | 1.4oz)
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 tsp @theorganiclabs Butterfly Pea and Organic Pink Pitaya powder

INSTRUCTIONS

  • Combine together the flour, sugar (or sweetener), baking powder and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
  • Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth and lump-free. Add 1-2 extra tablespoons of milk if needed to just slightly thin out the batter. You don't want to it too runny.
  • Let your pancake batter sit for about 5 minutes while heating a nonstick pan or griddle over medium-high heat. Lightly grease with a little butter or cooking oil (see notes).
  • Pour pancake batter into a squeezable condiment/sauce bottle. (Alternatively, use a ziplock bag: cut a tiny hole on an angle in the bottom corner of the bag to pipe out the batter.)
  • Squeeze small dots of batter onto HOT greased pan. Cook until the tops form bubbles and look set/dry. Flip with a spatula and cook until golden on the undersides, about a further 1-2 minutes. Repeat with remaining batter, lightly greasing your pan between each batch.
  • Serve with maple syrup, honey, fruit, ice cream, frozen yoghurt, or enjoy plain!
  • To make it colourful separate the batter in two batches and add our colorful superfoods !

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