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Best Ever Hotcakes


  • 1 cup SR Flour
  • 1 tablespoon sugar
  • 1 cup Australian milk
  • 1 egg
  • 1 tablespoon (knob) butter
Download Recipe (PDF)


  1. 1. Combine flour and sugar in a large bowl, make a well in the middle and whisk in milk and egg, whisk until well combined. Use milk to adjust the consistency of the batter to produce the thickness of hotcake desired. (Thick batter produces thick hotcakes, thin batter produces thin hotcakes.) Rest batter for 5 minutes.
  2. 2. Melt butter in a large frypan and pour excess into the pancake mixture, briefly whisk to combine. Pour ¼ cup pancake mixture into frypan, cook for 2-3 minutes on medium heat until lots of bubbles form and begin to break. Flip hotcake and cook for 30 seconds to 1 minute on the otherside until puffed and set. Repeat with remaining batter.
  3. 3. Serve hotcakes with your favourite yogurt and a drizzle of syrup.

Tips / Handy Hints

• To make thinner pancakes, add more milk and substitute half plain flour for SR. • Add your choice of flavours to these, blueberries, grated apple, cinnamon etc.

Nutritional Information

Nutrients per serve:
Energy (kj) 922
Protein (g) 7.6
Fat, Total (g) 6.5
Saturated (g) 3.6
Carbohydrates (g) 32.2
Sugars (g) 7.6
Dietry Fibre (g) 1.3
Sodium (mg) 326
Calcium (mg) 119
Iron (mg) 0.6


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