• 300g self raising flour (100g plain flour for thin, crepe style pancakes) 300g self raising flour (100g plain flour for thin, crepe style pancakes)
  • 1 large egg 1 large egg
  • 300ml almond milk 300ml almond milk
  • 1 tbsp sugar 1 tbsp sugar
  • 1 tbsp baking powder 1 tbsp baking powder
  • A pinch of salt A pinch of salt
  • 1 tbsp sunflower or vegetable oil, plus a little extra for frying 1 tbsp sunflower or vegetable oil, plus a little extra for frying
  • 25 ml of orgeat syrup 25 ml of orgeat syrup
  • 1 lime zest, plus 1 tbsp of juice 1 lime zest, plus 1 tbsp of juice
  • 1 orange zest, plus 1 tbsp of juice 1 orange zest, plus 1 tbsp of juice
  • lemon or lime wedges to serve (optional) lemon or lime wedges to serve (optional)
  • caster sugar to serve (optional) caster sugar to serve (optional)

INSTRUCTIONS

How to make Mai Thai Pancakes

The Pancake Base Method

  1. In a bowl, whisk together the egg and milk.

  2. In a separate bowl, whisk and combine all-purpose flour with granulated sugar, salt and baking powder.

  3. Mix the dry ingredients with the wet ingredients while constantly whisking. 

  4. While whisking, add in melted unsalted butter. Whisk until combined then add the orange zest, lime zest, squeeze of orange and lime juice and the orgeat syrup. Do not overwork the batter, lumps in the mixture are fine.  Leave it to rest for 5 minutes.

  5. Preheat a nonstick skillet over medium. Spray with spray oil or unsalted butter.

  6. Once hot, spoon ¼” dollops of the pancake batter. Cook for 2-3 minutes or until golden brown on the bottom. 

  7. Flip and cook for an additional 2-3 minutes. Repeat with the rest of the batter.

The Blueberry Compote Method

Combine 140g of the blueberries, ½ cup of water, 3 tbsp of Lyle's Golden Syrup  and lemon juice in a small saucepan.

Cook over a medium heat for 10 mins until the l. Add the rest of the blueberries and cook for 8 mins more, stirring frequently.

Add half a cup of blueberries and spoon the blueberry compote to the pancake mixture at stage 4.  

The Red Velvet Method

Add a quarter cup of dark chocolate and 1 tbsp of red food colouring to the pancake mixture at stage 4. Add an extra tablespoon of melted butter with this option.