Green's Original Pancake Shake

To Start

1. PREHEAT frying pan and grease well.
2. SHAKE bottle to loosen dry mix.
3. REMOVE lid. Do not discard lid.
4. FILL bottle with water to level indicated on this label. Alternatively add 1½ cups (375mL) water to the bottle. Replace lid. Turn bottle upside down and tap lid sharply on bench to loosen mix.
5. SHAKE bottle well for 1 minute.
6. POUR batter into frying pan to desired size. Cook over a low to medium heat for 1 - 2 minutes on each side or until golden brown. Makes approximately 15 (10 - 12cm) pancakes. Any remaining batter can be refrigerated for up to 3 days. Shake bottle well before use.

Ingredients

Wheat flour, sugar, wheat starch, non fat milk solids, whole egg powder, maltodextrin (from maize), raising agents (450, sodium bicarbonate), mineral salt (341), thickener [1422 (from maize)], salt.

Contains wheat, milk and egg

May be present: soy, tree nuts and sesame seeds

Here's an indulgent recipe using Green's Original Pancake Shake 375g:

Honeycomb Pancakes with Caramel Sauce

1. To make the caramel sauce, place ½ (100g) brown sugar and ½ cup thin cream in a saucepan over high heat and cook, stirring occasionally, for 3-5 minutes or until sugar is dissolved and sauce has thickened. Remove from heat.
2. Add 1 ½ cups (375mL) water and a 50g bar of Violet Crumble or Crunchie (coarsely chopped) to the Pancake Shake bottle. Shake until well combined.
3. Cook pancakes as directed on pack.
4. Place pancakes on plates, top with a scoop of vanilla ice-cream and drizzle with warm caramel sauce.