| Ingredient | Method |
| 200g LP flour 20g milk powder 8g sakura powder 1 tsp baking powder 1/2tsp salt 40g sugar 0.5 tsp baking soda 25g veg oil 260g water 1/2tsp Korean pink food colouring powder veg oil for frying topping: Maple syrup and butter | 1. The easiest way to make these pancakes is to put all the ingredients into a blender and blitz. OR 1. Combine dry ingredients in a large bowl. Create a well in the center of the dry ingredients. Whisk wet ingredients in a separate bowl. Once whisked, combine with the dry mixture and mix until all lumps are gone. 2. Leave the batter for 15-20 minutes before cook. 3. Wipe excess oil 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 9-10 pancakes |
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