- 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
- In a mixing bowl, sift flour & salt.
- Then, add sugar & baking powder.
- Make a well in the centre.
- Place eggs in a bowl and beat.
- (If you can be bothered, separating the eggs and whipping the eggs to a fluffy foam will give thicker pancakes)
- Add milk to egg mixture.
- Pour the egg & milk mixture into the well in the flour and whisk until the batter is smooth.
- Pour in the liquid butter and whisk.
- Add extra milk if too thick - you want a consistency of thickened cream.
- 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.