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food styling, macro, pancakes, recipe
2013-now: student of Creative Industries (Media Design), James Cook University2011: Completed Certificate III Visual Art and Contemporary Craft (Tafe, Ithaca Campus)
Batter: 1 cup plain flour; 1/2 tsp salt; 2 large eggs (pref. free range organic); 2 large egg yolks; 1 1/4 cups milk; 1-2 tblespns brandy (optional) 50g unsalted butter, meltedTo Fry- butterTo serve: Fresh Blueberries, Mulberries, Raspberries with crumbled walnuts and King Island Cinnamon Yoghurt and Camp Maple Syrup.Or quartered lemons with caster sugar.Wizz batter ingredients in a food processor (or beat for 3 mins).Cover, rest for an hour.Heat frypan-medium heat. Melt 1/2 tsp butter to grease the pan.Pour enough batter to cover the base of the pan.When mix begins to turn golden, flip over and cook the other side.Remove from pan and stack in pairs- separated by greaseproof paper on a cake cooler.Serve in stacks with topping.
I just love the shy little blue berry (front left)! Thank you for sharing your photo AND recipe! Yum!
Glad that you like the photo. It is cute isn’t it! I made these on Christmas morning and so it was extravagant and I did layers of blueberries and yoghurt on the inside layers too. It is a failsafe recipe my mum gave me years back- enjoy!
– Portia Greenwood
Mmmmmmmmmm…..now you made me very hungry :))This looks absolutely delicious Portia :))
Thanks! I’m glad you liked it enough to add it to your favourites! At least you now have the recipe! It doesn’t take that long and it is easy as.
yummm…. look so healthy too! great shot – it isn’t easy to shoot food!
very indulgent! thanks for your compliments!
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