Breakfast Pancakes
/
Breakfast Pancakes
Recipe by Louis Tikaram
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup Norco Fresh Full Cream milk
2 tablespoons Norco unsalted butter, melted
1 large egg
1 tablespoon vegetable oil
4 big scoops of Norco Cape Byron Chocolate Lava Brownie ice cream
4 passionfruit
Method
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the milk, melted butter, and egg until well combined.
Gradually add the dry ingredients to the milk mixture, whisking until just combined. A few lumps are perfectly fine.
Heat a large nonstick pan over medium heat and lightly grease it with vegetable oil or butter, depending on your preference.
For each pancake, spoon a ladle of batter onto the pan, using the back of the spoon to gently spread it into a round shape.
Cook for 1–2 minutes, or until bubbles form on the surface and start to pop. Carefully flip the pancake and cook for another 1–2 minutes, or until golden brown on the other side.
While the pancakes are cooking, cut the fresh passionfruit in half and scoop out the pulp, setting it aside for serving.
Transfer each cooked pancake to a serving plate and keep warm while you cook the remaining batter.
Serve the pancakes warm, topped with a generous scoop of Norco ice cream and a spoonful of fresh passionfruit pulp.
