• 2 tbsp melted butter (allowed to cool
slightly), plus extra for cooking
• 135g plain flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp caster sugar
• 130ml/4½fl oz milk
• 1 large egg, lightly beaten
•maple syrup
•butter
1) Sift the flour, baking powder, salt and caster sugar
into a large bowl. In a separate bowl
or jug, lightly whisk together the milk and egg, then
whisk in the melted butter.
2) Pour the milk mixture into the flour mixture
and, using a fork, beat until you have a smooth batter.
Any lumps will soon disappear with
a little mixing. Let the batter stand for a few minutes.
3) Heat a non-stick frying pan over a medium heat
and add a knob of butter. When it's melted, add
a ladle of batter (or two if your frying
pan is big enough to cook two pancakes at the same time).
It will seem very thick but this is how it should be.
4) Wait for about 3 minutes until the
top of the pancake begins to bubble, and
the edges begin to set. Flip it over
and cook for another two minutes until both
sides are golden brown and the pancake has risen to
about 1cm thick. If the pancake is too dark,
reduce the heat slightly for the next round.
5) Repeat until all the batter is used up.
You can keep the pancakes warm in a low oven,
but they taste best fresh out the pan.
6)Serve with lashings of real maple syrup
and extra butter, if you like.