Ingredients
2 cups plain flour
1 tbsp baking powder
2 tbsp caster sugar
1 cup milk
2 eggs
60g butter
melted, cooled
extra butter
melted, for cooking
lemon wedges
to serve
sugar
to serve
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 large bowl
- 1 whisk
- 1 wooden spoon
- 1 non-stick frying pan
Instructions
- Sift flour and baking powder into a large bowl. Stir in caster sugar and make a well in the centre.
- Whisk the milk, eggs and butter together.
- Add the milk mixture to the flour mixture, stirring gradually with a wooden spoon to form a smooth batter.
- Cover and set aside for 10 minutes.
- Heat a small non-stick frying pan over medium heat. Brush the base of the pan with a little of the extra melted butter.
- Pour 1/3 cup of the batter into the pan. Use a spoon to spread out slightly. Reduce heat to low. Cook for 2-3 minutes or until bubbles appear on the surface.
- Turn and cook a further 2 minutes or until cooked through. Transfer to a plate.
- Cover to keep warm. Repeat with the remaining pancake batter, greasing the pan between each pancake.
- Serve warm with lemon and sugar.
