• 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


  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.


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


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