Pancakes

Ingredients

• 2 eggs
• 1½ cups milk
  • _{(Zap in microwave for a bit to stop it making the butter cool)}
• 75g melted butter
  • _{(Like liquid, or you’ll get a lumpy mixture)}
• 3 teaspoons baking powder
• ¹/₃ cup (castor) sugar
• 2 cups plain flour
• salt

Method

1. In a mixing bowl, sift flour & salt.
   1. Then, add sugar & baking powder.
   2. Make a well in the centre.
2. Place eggs in a bowl and beat.
   1. (If you can be bothered, separating the eggs and whipping the eggs to a fluffy foam will give thicker pancakes)
3. Add milk to egg mixture.
4. Pour the egg & milk mixture into the well in the flour and whisk until the batter is smooth.
   1. Pour in the liquid butter and whisk.
   2. Add extra milk if too thick - you want a consistency of thickened cream.
5. Using roughly one ladle of batter per pancake, cook in a non-stick fry pan until bubbles appear, flip and cook until golden.

Notes

• The batter should be used soon after making to get best fluffiness from the baking powder.

Serve

• You can’t beat real maple syrup (find a friend in Canada if you have to) and dust with icing sugar.