It’s the simplest of recipes that sometimes escape our repertoire. Think pavlova, ANZAC biscuits, damper. With that in mind, we thought we’d whip up easy pancakes with an Aussie twist. Although it’s hard to beat lashings of Canadian maple syrup or the traditional lemon and raw sugar combo, this recipe includes three of our favourite Australian ingredients – banana, honey and macadamias. We’ve also used wholemeal flour, as we had it on hand, but white will give you a smoother texture. Grab the gas cooker and a picnic hamper of utensils and ingredients, and have a cook-up on your favourite beach – or a newly discovered one.
2 cups of plain flour (wholemeal or white)
2 1/2 cups of full cream cow’s milk (if you use almond or rice milk you’ll end up with a more dense, chewier pancake)
Pinch of salt
Honey (if you’re in Australia, we recommend Beechworth Honey “Bee Warm Macadamia”)
Australian macadamia nuts
Mix flour and salt in a large bowl. If you use white flour be sure to sift it.
Add eggs to the flour and mix well.
Pour in half the milk and mix until you have a creamy texture. Then add the remaining milk and beat. If you find your mixture is too thick, add an extra splash or two but be careful not to make it too liquid.
Turn the gas cooker on low heat and melt the coconut oil, ensuring it spreads evenly across the frying pan.
Pour the batter into the pan to make small circles. As they cook, place slices or pieces of banana into the uncooked batter on top. (You can also stir the banana into the batter prior to cooking.)
After a couple of minutes, or when you start seeing bubbles form at the sides of the pancakes, flip them.
Once golden, serve with a generous amount of honey and a smattering of macadamias.
(Interesting fact: Since 2008, there has been a 30% decline in the number of mainstream Australian beekeepers. This is a concerning trend, given 65% of Australia’s agricultural produce is pollinated by honeybees. It’s one reason to support local honey suppliers.)