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Our new Pancake Parlour Pack is now available on the Marketplace! Everything you need to make a stack of homestyle fluffy pancakes for breakfast or brunch!
The bundle features Miller + Baker’s 100% stone milled pancake mix, Charcol Springs pastured eggs, Bannister Downs full cream milk and a bottle of organic maple syrup for a classic sweet finish!
Go the OG - the classic style with nothing else needed, or add a couple of extra trimmings to transform your brunch into a culinary weekend treat!
The OG
Makes 4-6 serves.
Ingredients:
- 3 eggs
- 3 cups milk
- 3 tbsp butter, melted
- 450g Miller + Baker pancake mix
- Maple syrup to taste
Method:
- Whisk together eggs, milk and melted butter.
- Whisk wet ingredients into dry pancake mix.
- Heat a frypan over medium-high heat with butter.
- Pour even amounts of batter (roughly 1/3 cupfuls) into pan. When bubbles form, flip and cook until golden. Repeat with remaining batter.
- Serve with maple syrup.
Want to make this at home? We used the Pancake Parlour Pack and Organic Times Organic Salted Butter from the Dinner Twist Marketplace.
Blueberry custard
Makes 4-6 serves.
Ingredients:
- 3 eggs
- 3 cups milk
- 3 tbsp butter, melted
- 300g Miller + Baker pancake mix
- 1 punnet blueberries
- 500ml vanilla custard (we used Cocome vanilla custard)
- Maple syrup to taste
Method:
- Whisk together eggs, milk and melted butter.
- Whisk wet ingredients into dry pancake mix.
- Heat a frypan over medium-high heat with butter.
- Pour even amounts of batter (roughly 1/3 cupfuls) into pan. When bubbles form, flip and cook until golden. Repeat with remaining batter.
- Layer the pancakes with blueberries and custard. Finish with a drizzle of maple syrup.
Want to make this at home? We used CoCoMe Vanilla Coconut Yoghurt, the Pancake Parlour Pack and Organic Times Organic Salted Butter from the Dinner Twist Marketplace.
Banoffee
Makes 4-6 serves.
Ingredients, pancakes:
- 3 eggs
- 3 cups milk
- 3 tbsp butter, melted
- 300g Miller + Baker pancake mix
- 1 cup walnuts
- 2 bananas
- 1 tbsp butter
- 1 tsp ground cinnamon
- Maple syrup, to taste
Method:
- Whisk together eggs, milk and melted butter.
- Whisk wet ingredients into dry pancake mix.
- Heat a frypan over medium-high heat with butter.
- Pour even amounts of batter (roughly 1/3 cupfuls) into pan. When bubbles form, flip and cook until golden. Repeat with remaining batter.
- Meanwhile roughly chop walnuts and add to a separate dry frypan over medium heat. Toast for 3-4 minutes until golden. Set aside.
- Slice bananas and add to frypan over medium-high heat with 1 tbsp butter, 2 tbsp maple syrup and 1 tsp ground cinnamon. Cook for 5 minutes, turning until caramelised. Take off heat.
- Layer the pancakes with bananas and walnuts. Finish with a drizzle of maple syrup and extra sprinkling of cinnamon.
Want to make this at home? We used bananas, the Pancake Parlour Pack and Organic Times Organic Salted Butter from the Dinner Twist Marketplace.
