135gself-rising flour (see notes for the alternatives)
130mlmilk of choice
2tbspbutter, melted and cooled slightly(plus extra 1- 2 tbsp of butter for frying)
Sieve the flour, sugar, baking powder and salt into a large bowl.
In a separate, medium bowl, mix together milk, egg and melted butter.
Add milk mixture to the flour mix and using a fork, combine all of the ingredients until you have smooth, thick batter with no lumps remaining.
Heat the non-stick frying pan over a medium heat and add 1 tbsp of butter. Once the butter melted, pour a ladle of pancake batter into it. Once the bubbles start to appear on top of your pancake, it is ready to be flipped over. Cook until both sides are golden brown, serve with maple syrup and your favourite toppings.
You can use plain, all purpose flour instead of self- rising flour. The pancakes may be not as fluffy as the ones on the picture, but they will still be fluffy!
Butter can be swapped for olive oil
To ensure the even size of the pancakes you can use an ice- cream or cookie scoop
To ensure the even shape of the pancakes you can use pancake ring
The quantity of the pancakes may vary, depending on how big is your measuring spoon/ scoop