Whether you associate Pancake Tuesday with the use-it-up feast before Lent, or the Aussie-held world record of the most pancakes tossed in one minute, the morning of Tuesday 21 February is not for toast or cereal: It’s for eating pancakes.
This Instagram-able recipe is deceivingly simple to make. The only extra ingredients you need are food colouring and your favourite red berries.
Pink ombre pancakes stack
Serves 3
- 2 1/2 cups (375g) plain flour
- 2 tbsp baking powder
- 2 tbsp caster sugar
- 1/4 tsp salt
- 5 eggs
- 1 3/4 cups (420ml) milk
- 100g unsalted butter, melted
- 2 tsp vanilla extract
- Pink food colouring
- Strawberries, raspberries, maple syrup and ice-cream, to serve
In a large bowl, whisk the flour, baking powder, sugar, and salt together. In a large jug whisk eggs, milk, butter, and vanilla.
Make a well in the centre of the dry ingredients and whisk in milk mixture to make a smooth batter.
Heat a large, lightly greased non-stick frying pan over medium heat. Working in batches, spoon 1/4 cup of batter into the pan. Cook pancake for 1-2 minutes, until bubbles break on the surface and the underside is golden brown. Flip over and cook for 1 minute. Repeat to make 3 pancakes.
Tint batter a pale shade of pink. Cook another 3 pancakes. Tint batter a darker shade of pink, cook another 3 pancakes. Repeat until you have 5 colours of pancakes in total.
To serve, stack the pancakes from darkest on the bottom to lightest on the top. Serve the pancakes with berries, syrup, and ice-cream. Enjoy!
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