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Kevin WS, you're spot on cobber with that thick American pancake mix except I like to think of it as an Australian pancake.
Bloody beautiful, especially with streaky bacon and maple syrup, topped with a fried egg (runny yolk).
If I may, I might suggest cooking in a small amount of Ghee (clarified butter) rather than ordinary butter. It doesn't go brown or burn like butter can.
I use Ghee most of the time for cooking in since I was made aware of it.
Good recipe mate.
Shall we mention Koeksisters or is that best kept secret?
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