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  • Ingredients
  • Method
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What You’ll Need

  • 1 cup Edmonds Self Raising Flour (150g)
  • 2 Tbsp Chelsea White Sugar
  • ½ tsp finely grated lemon zest (optional)
  • 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
  • 1 egg, lightly beaten
  • 30g Butter, melted (or margarine)

To Serve

  • 2 bananas, sliced
  • 1 punnet blueberries (or frozen berries, defrosted)
  • Chelsea Flavoured Syrup - Maple or Honey Maple.
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Step-By-Step Instructions

1

Make sure you have an adult to help you.
Gather your baking tools. You will need a medium-large mixing bowl, whisk, large non stick frying pan, spatula, measuring cups, measuring spoons, plates and a sieve.

2
Get all of your ingredients out. You will need 1 cup of Edmonds Self Raising Flour, 2 Tbsp Chelsea White Sugar, ½ tsp finely grated lemon zest, 1 cup Meadow Fresh Milk, 1 egg lightly beaten and 30g butter melted.
To serve; 2 bananas, 1 punnet blueberries (or frozen berries, defrosted), Chelsea flavoured Syrup

3
Sift Edmonds Self Raising Flour and Chelsea White Sugar into a medium-large bowl.

4
Make a well in the centre of the dry ingredients with your spatula.

5
Add the lemon zest, Meadow Fresh Milk, egg and melted butter/margarine

6
Whisk to combine.

7
Heat a large non stick frying pan over medium heat and lightly grease with butter or oil. The stovetop is really hot, so get an adult to help you

8
For each pancake, place 2 tablespoons of batter into the pan.

9
Once there are a few bubbles on the top of the pancake (this normally takes about 2 minutes) you can flip it. Make sure you get your spatula underneath all areas of the pancake before flipping, this makes sure you can flip it nice and cleanly

10
Garnish with berries, sliced banana and Chelsea Golden Syrup

 

 

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