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!

Much love and happy flipping! x


The Ultimate Chewy Chocolate Chip Cookie

Now, I don’t mean to brag, but I’ve never had a cookie better than these ones. Okay maybe with the exception of Ben’s Cookies in London… they were too good! My family and friends love these so much that I make them on an almost weekly basis. They also freeze really well, so I’ve always got some on hand for when that sugar craving hits! The measurements are really easy to halve or double depending on how many cookies you need. Each batch makes approximately 40 decadent cookies.

dough balls
Perfect balls of delicious cookie dough

For the Ultimate Chewy Cookie Recipe you will need:

200g Salted Butter (softened)
150g White Sugar
150g Brown Sugar
2 Large Eggs
1tsp Vanilla Extract
350g Self Raising Flour
1tsp BiCarbonate of Soda


Ingredients for Chewy Chocolate Chip Cookies (… oops forgot to put vanilla in the pic!)

Possible mix-ins (2cups)

White and milk choc chips OR
White chocolate chips and a handful of raspberries, crushed OR
M’n’m’s, crushed
( These are my favourite combinations but feel free to go crazy with whatever your favourite flavour combinations are! )

My favourite mix-ins!


1. Line two baking trays with baking paper.
2. In a mixing bowl, beat together the butter and the sugars until combined. You can do this either with a wooden spoon or with an electric mixer.
3. Add in the eggs one at a time, beating to combine. Then add the vanilla.
4. Gradually add the flour and BiCarb until fully combined.
5. This is where the fun starts! You can add any mix-ins you would like. My favourites include: white chocolate and raspberry; white and milk chocolate chip; m’n’m’s- the possibilities are endless! Pick whatever you want to mix in and continue mixing until they are fully incorporated.
6. Refridgerate mix for about 20-30mins. While your dough is chilling, preheat oven to 170C (340F).
7. Roll into tablespoon full balls, then place on the trays and press down to flatten slightly. You’ll need to space them at least 5cm apart as they spread!
8. Bake for 11-14mins until the edges are just starting to brown.
9. After you remove them from the oven, let them sit on the tray for a couple of minutes to set as they will still be quite soft. Transfer to a cooling rack and enjoy!

tray cookies
Chewy chocolate chip cookies, fresh out of the oven. I’m drooling!

If you want to freeze these, I recommend wrapping them in glad wrap/ cling film in pairs once completely cooled- perfect for school lunchboxes!

If you try this recipe, or if you have any mix-in ideas, let me know here or tag me on Instagram!

Much love and happy baking x