200g self-raising flour
11/2 tsp baking powder
1 tbsp golden caster sugar
3 large eggs
25g melted butter, plus extra for cooking
vegetable oil for cooking
toppings of your choice such as maple syrup, cooked bacon, chocolate chips, blueberries or peanut butter and jam
Mix the flour, baking powder, caster sugar and a pinch of salt together in a large bowl. Create a well in the centre with the back of your spoon then add the eggs, melted butter and milk. Whisk either with a balloon whisk or electric hand beater until smooth, then pour into a jug.
Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy, pour in rounds of the batter, approximately 8cm wide. Make sure you don’t put the pancakes too close together as they will spread during cooking. Cook the pancakes for about 1-2 mins or until lots of tiny bubbles start to appear and pop all over the surface. Turn over and cook for a further minute on the other side. Repeat until all the batter is used up.
Serve your pancakes stacked up on a plate with your favourite toppings.