Name: Mixed herb and parmesan pancakes
Prep time: 10 min
Cook time: 42 min
Total time: 52 min
Yield: 1
Ingredients: 386.25 gm milk; 1 egg; 300.00 gm self-raising flour; 0.63 gm bicarbonate of soda; 53.75 gm caster sugar; 25g butter, melted; 125.00 ml fresh basil leaves, finely shredded; 82.50 ml fresh parsley leaves, chopped; 62.50 ml fresh oregano leaves, chopped; 3 green onions, thinly sliced; 125.00 ml finely grated parmesan cheese; 2 garlic cloves, crushed

Mixed herb and parmesan pancakes

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Prep Time:
10 minutes

Cook Time:
42 minutes

Total Time:
52 minutes

Upgrade your pancakes with this amazing batter recipe!

Ingredients:

386.25 gm milk
300.00 gm self-raising flour
0.63 gm bicarbonate of soda
53.75 gm caster sugar
25g butter, melted
125.00 ml fresh basil leaves, finely shredded
82.50 ml fresh parsley leaves, chopped
62.50 ml fresh oregano leaves, chopped
3 green onions, thinly sliced
125.00 ml finely grated parmesan cheese

Instructions:

In a jug, whisk together milk and egg. In a bowl, sift flour and bicarbonate of soda, then stir in sugar. Create a well in the center and pour in the milk mixture. Whisk until just combined. Stir in basil, parsley, oregano, onion, parmesan, and garlic. Season with salt and pepper.
Preheat a large non-stick frying pan over medium heat and brush with butter. Pour 1/4 cup of batter for each pancake and cook for 3 to 4 minutes until bubbles form on the surface. Flip and cook for an additional 3 minutes until fully cooked. Transfer to a plate and cover loosely with foil to keep warm. Repeat with the rest of the batter, brushing the pan with butter between batches. Serve hot.

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