Rainbow pancakes

Name: Rainbow pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12 pancakes
Ingredients: 250g plain (all-purpose) flour; 1 pinch fine salt; 50g golden caster sugar; 1 sachet (7.5g) vanilla sugar or 1 teaspoon liquid vanilla extract; 10g baking powder; 2 organic eggs; 50ml sunflower or grapeseed oil; 150ml full-cream milk; Natural food colouring (green, blue, yellow and pink); 60g white chocolate melts; Coloured decorations for sprinkling; Coconut flakes

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10m

15m

12 pancakes

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Wow the kids this weekend with these bright and colourful pancakes. This recipe is an extract from Unicorn Food by Sandra Mahut (Murdoch Books RRP $19.99).

250g plain (all-purpose) flour
1 pinch fine salt
50g golden caster sugar
1 sachet (7.5g) vanilla sugar or 1 teaspoon liquid vanilla extract
10g baking powder
2 organic eggs
50ml sunflower or grapeseed oil
150ml full-cream milk
Natural food colouring (green, blue, yellow and pink)
60g white chocolate melts
Coloured decorations for sprinkling
Coconut flakes

Method

1.

Mix together the flour, salt, sugar, vanilla sugar (or extract) and baking powder in a mixing bowl. Add the eggs one at a time, whisking with a fork. Add the oil and whisk again. Pour in the milk and whisk until the batter is quite smooth.
2.

Divide the batter between three or four bowls (depending on the number of colours), add a little natural food colouring to each, mix well and let the batter stand at room temperature for 30 minutes.
3.

Pour a small ladleful of batter into a hot, greased frying pan, turning over each pancake when bubbles appear. Stack the cooked pancakes on a plate.
4.

Melt the white chocolate in a double boiler. Pour the melted white chocolate over the pancakes, decorate and sprinkle with coconut flakes to serve.