Base Ingredients:

• 2 large eggs
• 1 3/4 cups milk
• 1 tsp vanilla essence
• 2 cups self-raising flour
• 1/3 cup caster sugar
• Butter, for frying and serving
• Maple syrup, to serve

Twist Ingredients:

Banana & Strawberry Gum add to step 3 - gently whisk the batter until just combined (be careful not to overmix).

Blueberry & Aniseed Myrtle add to step 3 - sprinkle in the aniseed myrtle and gently fold in the halved blueberries, being careful not to overmix.

Instructions:

1. In a jug, whisk together the eggs, milk and vanilla essence.
2. In a large bowl, sift in the self-raising flour and stir in the caster sugar.
3. Make a well in the centre of the flour mixture, then add the milk mixture.
4. Heat a large non-stick frying pan over medium heat and lightly grease with butter or cooking oil.
5. Using 1/4 cup of batter per pancake, pour into the pan and cook two pancakes at a time for about 2 minutes, or until bubbles form on the surface.
6. Flip each pancake and cook for an additional 1-2 minutes until golden and cooked through.
7. Transfer the pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, greasing the pan between batches as needed.

To Serve:

Top with fresh blueberries and/or dehydrated banana slices for crunch and a drizzle of maple syrup.

Suitable for toddler consumption