Prep: 15 mins | Cooking time: 25 minutes | Serves: 6
1 ½ cups milk
2 Tsp. vanilla extract
2 cups self-raising flour
¼ Tsp. bicarbonate of soda
½ cup EQUAL SPOONFUL (or 10 EQUAL SACHETS)
25g butter, melted
¼ cup jam or spread, to serve*
Fresh fruit, to decorate
Whisk milk, egg and vanilla together in a jug. Sift flour and bicarbonate of soda into a bowl. Stir in EQUAL. Make a well in centre. Add milk mixture. Whisk until just combined.
Heat a large non-stick frying pan over medium heat. Brush pan with a little butter. Pour a heaped 1/3 cup of batter pan and spread batter quickly using the back of a teaspoon to create an egg shape. Cook for 2 minutes or until bubbles appear on surface. Flip and cook for a further 2 minutes or until lightly browned and cooked through. Transfer to a plate. Repeat with remaining mixture, brushing pan with a little butter in between batches.
Spread pancakes with chocolate spread or jam. Decorate with fresh fruits. Serve.