Mango Pancakes

1. Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Make a well in the centre.
2. In another bowl or jug, whisk the milk, Barker’s Mango & Passionfruit Smoothie Base, eggs and lemon/lime zest together until well combined.
3. Pour the wet mixture into the dry ingredients and mix until just combined (it doesn’t matter if there are still a few small lumps).
4. Heat a little butter in a large non-stick frying pan on medium-heat. When butter is bubbling, drop quarter cup measurements of the mixture into the pan and gently spread out into rounds. When bubbles rise to the surface, flip and cook the other side for 1 minute, until golden.
5. Remove from pan and keep warm in a low oven while you cook the remainder of the mixture. Add more butter to pan as required.
6. . Serve warm with toppings of your choice - try Greek yoghurt, sliced banana, fresh mango and maple syrup.

Tips

1. Get two frying pans on the go at once and your pancakes will be ready in no time!
2. These pancakes also work well as smaller pikelets, served with apricot jam and whipped cream.