By law, these easy pancakes can only be eaten on a Sunday. Of course we kid, but these really are tailor-made for a lazy Sunday brunch.






Skill level

Average: 3.8 (67 votes)


  • 450 ml milk
  • 2 eggs
  • 300 g self-raising flour
  • 50 g caster sugar
  • 1 tsp baking powder
  • 300 ml thickened cream
  • butter and maple syrup, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 30 minutes

  1. Combine the milk, eggs, flour, sugar and baking powder in a blender (in that order) and blend until smooth. Refrigerate for at least 30 minutes.
  2. Heat a non-stick frying pan over medium-low heat. Cook the pancakes without oil for about 3-4 minutes on each side or until risen and cooked through.
  3. While the pancakes are cooking, whisk the cream until soft peaks form.
  4. Serve the pancakes with whipped cream, butter and maple syrup.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.