November 18, 2012


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- 2 cups (300g) self-raising flour
- 1/2 cup (75g) plain flour
- 2 tbs caster sugar
- 2 and 1/3 cups (580ml) milk
- 80g butter, melted, cooled
- 1 egg, lightly whisked

Step 1
Sift flour into a bowl. Add sugar and stir well. Add milk, butter and egg. Whisk until well combined.

Step 2
Brush two small non-stick frying pans with a little of the extra melted butter. Heat over medium heat. Add 1/3 cup of mixture to each pan. Cook for 2 minutes, or until bubbles appear on the surface. Carefully turn over and cook fro 1 minute.

Step 3
Transfer pancakes to a plate and wrap loosely in a clean tea towel to keep warm. Repeat with remaining batter, greasing pan between each batch. If you find the pan is getting too hot, reduce heat slightly.

Step 4
Serve pancakes as you like it, with fruits, honey, chantilly, butter, etc...

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