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Sift together into a large bowl the flour, sugar, baking powder, salt and cinnamon. In another smaller bowl, lightly beat the egg and add the vanilla essence, melted butter and Bundaberg Apple Cider. Make a well in the flour mix and pour the liquids in and stir until well combined. Add more apple cider if you prefer a thinner, lighter, crepe style pancake.
Heat a pancake skillet or heavy based frypan on a low to medium heat. Melt a small knob of butter in the pan and pour a small amount of the batter into the middle of the pan and allow to spread without moving the pan.
Once bubbles begin to appear in the centre, carefully flip the pancake over and cook until golden on the other side.
Serve with butter, maple syrup and fresh berries.