Ingredients
1 cup (125 grams) all purpose plain flour
2 tablespoons superfine (castor) sugar
2½ teaspoons baking powder NOT “baking soda” or “bi carb soda”
pinch salt
⅔ cup milk
1 large egg at room temperature
2 tablespoons (30 grams) melted unsalted butter
extra butter for cooking
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Instructions
To make the batter, in a bowl whisk together flour, sugar, baking powder and salt.
In another bowl or jug whisk together milk, egg and melted butter.
Whisk milk/egg mixture into dry ingredients until just combined. You may need to add a little more milk if the batter is too thick.
Heat a non-stick skillet or griddle pan over medium-low heat. Grease with a little butter. I prefer only a minimum amount of butter.
Drop a small amount of batter (approx 2-3 teaspoons) from a spoon onto the heated pan. Mini pancakes should be no larger than 2 inches or 5 cm.
Cook for about 45 seconds or until a few bubbles form and pop on the surface. Flip and cook on the other side until golden brown about the same as the first side. Transfer to a plate and keep warm until all the batter is cooked.
