Sunset Park Pancakes

This recipe is quite special to me as it was passed down from my Nanna who is the inspiration for all I do in the kitchen. When I used to visit her after school, she would whip up a batch of these pancakes topped with butter and sugar or honey. So many of my food memories centre around her kitchen, and so whenever I make these it feels all the more special. This is a great recipe to make with kids as the mixture is so quick and easy to make!

The secret to making these pancakes so delightfully light and fluffy is the vinegar! By combining vinegar with the milk at the start, you create homemade buttermilk. This not only flavours the pancakes, but reacts with the self raising flour and bicarb soda to make the fluffiest pancakes- delicious.

My favourite pancake toppings are ice cream, maple syrup and berries or butter and sugar. Let me know your favourites in the comments!

This recipe makes approximately 9 medium or 5 large sized pancakes (to serve 3 adults or 4 kids)


1 cup Self Raising Flour
2 tbsp White Sugar
1 tsp BiCarbonate of Soda
1 Egg
1 cup Milk
1tsp Vinegar
1 tbsp Vegetable or Canola Oil


  1. In a measuring jug or small bowl, combine the milk and vinegar and set to the side for 5-10 minutes (this creates a quick substitute for buttermilk!)
  2. In a mixing bowl, combine the dry ingredients.
  3. Add wet ingredients to the dry and whisk thoroughly to combine. Small lumps are okay, but make sure that you break down all big lumps.
  4. Heat a frying pan to medium heat and grease with a small amount of butter. You will know when the pan is ready when the butter starts to form tiny bubbles.
  5. Pour/ladle some mixture into the pan until you have the size of pancake you like.
  6. When large bubbles form and start popping on the surface it is time to flip them.
  7. Pancakes are ready when the second side is nice and golden.
  8. Serve with toppings of your choice.

pancake stack 2

If you try this recipe, or if you have delicious topping ideas, let me know here or tag me on Instagram!ย

Much love and happy flipping! x


Foolproof Scones

I am one of those people who can never seem to get scones to rise, plus the usual method of rubbing butter into flour can be tedious and messy! However, I love having fresh scones so I set out to find my perfect scone recipe. I had heard that lemonade scones were a simple way to get the perfect scone, but they always seemed too sweet to me. So, I decided to switch the lemonade out for soda water and wa-lah! I had my perfect scone- it was easy, they rose well and most important of all, they tasted delicious!



2 cups Self Raising Four, sifted
2 tbsp White Sugar
Pinch of Salt
1/2 cup Soda Water
1/2 cup Thickened Cream (or Lactose Free Cream)
2 tbsp milk (for brushing)

Scone Ingredients


1. Preheat oven to 220C. Line a baking tray with baking paper
2. In a bowl, mix together the flour, sugar and salt to combine.
3. Pour in soda water and thickened cream, then mix all ingredients together using a butter knife to form a soft dough. Do not over mix, just roughly combine- it is okay if there are crumbly bits or if the mix is a bit sticky!
4. Lightly flour your work surface, then turn the dough out onto it. Knead a few times until it comes together. Be careful not to over-knead as to keep the scones light!
5. Press the dough with your hands until it is about 2cm in thickness. Using a scone cutter, cut out your scones and place on your baking tray. Combine any scraps of dough and cut out more scones.
6. Once all of your scones are cut out and on the tray, brush the tops with a little bit of milk.
7. Place tray in the oven and bake for 10-15 minutes. A scone is ready when they are golden brown and they sound hollow when the bottom is tapped.

8. Serve with jam and cream!

Scones with jam and cream

If you try this recipe, let me know here or tag me on Instagram!

Much love and happy baking x