Sweet Mexican pancakes

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3 cups self-raising flour
¼ cup cinnamon sugar
3 eggs
600 ml buttermilk
1 ¾ cups milk
60 g butter, melted
vanilla ice-cream, to serve
Vanilla maple sauce
80 g chopped butter
1 tsp vanilla extract
1 cup maple syrup


Combine self-raising flour with cinnamon sugar in a bowl and dry whisk to combine. Whisk together eggs, buttermilk, milk and butter. Blend mixtures together. Heat a pan over a low heat and cook ½ cup portions of mixture for 2-3 min, flipping when bubbles appear on surface. Serve stacked, with vanilla maple sauce (see below) and vanilla ice cream.
Melt butter over a low to medium heat in a saucepan with vanilla extract. Add maple syrup, stir until blended.

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