Materials
- 2 cups plain flour
- 4 tsp baking powder
- 1/4 cup white sugar
- 1 Pinch of salt
- 1 egg
- 1 3/4 cups (435 ml) cups milk
- 1 tsp vanilla extract or essence
- 4 tsp butter for cooking
Instructions
- Sift flour, baking powder, sugar and salt in a bowl, whisk to combine.2 cups plain flour, 4 tsp baking powder, 1/4 cup white sugar, 1 Pinch of salt
- Add egg, milk and vanilla. Whisk until lump free1 egg, 1 3/4 cups (435 ml) cups milk, 1 tsp vanilla extract or essence
- Heat a stainless-steel pan on a medium heat (number 6 on the centre induction for our cook top) and drop some butter in to melt. If the butter burns the pan is too hot.4 tsp butter
- Pour in a ladle of batter, wait until bubbles appear and the edge is firming up (about 1 minute), and then flip.
- Remove and keep warm in a low oven.
- Use more butter every 2 to 3 pancakes4 tsp butter
Notes
We sometimes substitute the milk for powdered milk following the ratio on the packaging.
Sift the dry milk powder in with the rest of the dry ingredients and use water instead.