About half way through our Big Lap around Australia we decided to stop at Lake Argyle for a while for a couple of reasons . . .
Firstly, we absolutely loved the place and really didn't want to leave.
And secondly because we were running out of money having spent thousands of dollars fixing our 4WD after we rolled it earlier in the trip.
So we decided to stay there for 4 to 6 weeks and see how many ways we could dream up to make some extra dollars and replenish our funds.
One idea we had was to cook a 'Tailgate Pancake Breaky' every morning for the other travellers staying with us in the caravan park at the Lake Argyle Village.
We ran it by Charlie who owns the village there and he gave it the thumbs up.
So I got the laptop out and knocked up some flyers and we headed into Kununurra (70kms away) to get them printed at the Visitors Centre.
We also picked up enough flour, eggs, sugar etc. a mixing bucket and a few other supplies to get started.
We wanted to test the demand before we ramped up production.
So the night before launch, Jen and I mixed our first batch of pancake mix using our new 10 litre bucket and stick blender and we prepared for the launch the next morning.
You can watch this clip from The Big Lap here to see how it panned out . . .
Over the time we were there I refined the recipe and after cooking close to 2000 pancakes, I reckon I had it perfected.
We still use it to this day - Sara is our resident pancake maker and we often wake up on the weekend to the smell of pancakes cooking (and a huge mess in the kitchen!!)
So if you'd like to make your own batch of 'Lake Argyle Pancakes' . . . here is the recipe . . . enjoy.
Lake Argyle Tailgate Pancakes Recipe
These ingredients will make about 10 large pancakes
- 3 cups self raising flower
- 5 heaped tablespoons of sugar
- 2 heaped teaspoons bi-carb soda
- 1 pinch of salt
- 1 cups of full cream milk powder
- 1 litre of water (adjust more or less to vary the consistency)
- 1 tablespoon of vinegar
- 3 eggs
- 30 grams melted butter
- Mix dry ingredients together in a bowl - flour, sugar, bi-carb and salt.
- In another larger bowl (or bucket) mix milk powder and water together with stick mixer or other blender.
- Add vinegar to milk and blend it.
- Add eggs and melted butter to milk and mix all thoroughly with stick mixer.
- While mixing wet ingredients with stick mixer (or better still, a paint mixer on a power drill if you're making industrial quantities), add the flour mixture a scoop at a time so it blends into the wet ingredients.
- Keep mixing and adding flour mixture until they are all combined then blend like crazy for a few minutes until you have a smooth batter with no lumps.
- Decant into a bottle or jug you can pour from. Refrigerate what you don't need now. Note that mixture will thicken in the fridge so may need some water added before using next time.
- Pour mixture into pre-heated good condition non-stick frypan over a low to medium heat and cook until mixture is covered in bubbles on top (looks a bit like a crumpet).
- Carefully flip over with spatula and cook for about a minute on the other side.
- Lift the edge with the spatula to check when it is ready.
- Take off and smother in maple syrup, sugar, jam, honey and lemon and sugar, or if you prefer, just one of these condiments.
- We used powdered milk because it is easier to transport and store but we reckon it actually made the pancakes lighter and fluffier.
- You can substitute the water and powdered milk for real milk.
- I use very little oil on the frypan, just a wipe with an oily paper towel every few pancakes is enough. The less oil you use, the more even brown colour you get on the pancakes.
- Don't wait for the top of the pancake to be dry before flipping over. If it is still a bit wet you will get an even brown colour on both sides.
- Low heat is preferable as the pancakes won't burn and will be lighter inside.
- Practice makes perfect!