Method:

• Mix all ingredients together for 2 minutes on slow speed and 2 minutes on second speed using a flat beater. (Hobart type mixer)
• Ideal batter temperature of 25°C
• Rest batter for 10 minutes covered.
• Set hotplate temperature to 160-170°C
• Deposit pancakes at 45g drop weight (approx)
• Cook for 1 minute each side (approx)

Tips:

• Additions such as fruit/ chocolate chips/ nuts should be added while the first side of the pancake is cooking.

• Press pancake onto the hotplate when flipped over, to ensure even browning.
• Cool on a wire rack to stop the pancake from sinking.