A Perfect Pantry

Ingredients

• 2 tablespoons caster sugar
• 2 x 59g free range eggs separated
• 1 1/4 cups self raising flour
• 1 1/2 cups milk
• 40 grams butter melted
• 1 teaspoon vanilla essence
• 400ml raspberry coulis
• 2 x punnets raspberries

Directions

1. In a glass bowl, beat the sugar and egg whites with an electric mixer until thick and glossy (about 3 minutes).
2. In a separate bowl, combine the flour, milk, egg yolks, butter and vanilla. Stir until completely combined. Fold through the egg whites and allow to stand for 5 minutes.
3. Preheat an electric, non-stick frypan to a medium heat and spray lightly with canola oil spray. Add 1/4 cup of pancake batter to make each pancake (makes 8). Cook until the whole surface of the pancake has bubbled and then gently flip and cook for a further 30 seconds.
4. Serve with fresh berries, berry sorbet or berry coulis.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Essentials 12" Square Frypan
• Essentials 12" Square Frypan
• Banquet Electric Frypan
• Family Banquet Frypan