| Ingredient | Method |
| 140g all-purpose flour 115g purple cabbage, cut into pieces 20g milk powder 1 tsp baking powder 1 pinch of salt 40g caster sugar 0.5 tsp baking soda 25g veg oil 125ml water butter for frying topping: honey maple cherry | 1. Put all the ingredients into a blender and blitz. 2. Leave the batter for 15-20 minutes before cook. 3. Wipe excess butter from non-stick frying pan for the first time only. Pour pancakes onto non-stick frying pan. Cook about 1-2 minutes on medium heat or until pancake starts to bubble on top, then flip to other side and cook until other side is golden. If bubbles haven’t formed, it is not time to flip. May leftovers freeze well for a microwave breakfast in minutes! *makes 10-13 pancakes |
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