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RAINBOW PANCAKES (with beetroot or food colouring)
Servings: 2 People
Chef: tochijerry
  • 2 cups of flour
  • Melted butter optional
  • 2 level teaspoons ground cinnamon vanilla extract, or any other flavours
  • 1 ½ tbsps white sugar to taste
  • Food colouring
  • 3 tablespoons melted butter
  • 4 tablespoons powdered milk
  • 1 egg
  • 1 level teaspoon of salt
  • tsps baking powder
  1. Melt your butter in the microwave, then beat your egg and mix with butter until even.
  2. Pour your ingredients together in a bowl (sifted flour, baking powder, cinnamon, milk) in a bowl.

  3. Add 1½ cup of water to your mix and stir evenly until smooth.

  4. Split your batter into smaller sized bowls and add different food colouring to each bowl.
  5. Lightly oil a non-stick pan and pour batter in the pan to preferred size. (If you want the bigger pieces with bigger circumference).
  6. Cook each side for 3-6 minutes then the uncooked side starts to bubble, flip the pancake over using a rubber spatula and leave until nicely browned and serve.
  7. This can be refrigerated and rewarmed in a toaster.
  8. For people who don’t want to use food colouring, coloured baby puree or foods with natural colours like roselle leaves and beetroots should be blended with your batter before frying.

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