Ingredients
Scale
- 200g Self Raising Flour
- 1 tsp Baking Powder
- Pinch of salt
- 1 1/2 tbsp Caster Sugar
- 3 Large Eggs
- 40g Butter, melted
- 200ml Milk
- Extra butter for cooking
- Vegetable oil
- Maple syrup
Instructions
- Place all dry ingredients into a bowl, and give them all a good mix until combined.
- Next, add all wet ingredients to your dry mix. Give them all a good whisk until you have a smooth pancake batter.
- Heat up your frying pan and add a little knob of butter with a touch of vegetable oil. You’ll know it’s ready when your butter begins to foam.
- To measure one pancake, use one full-level ladle and pour it into the center of your frying pan.
- Now it’s time to wait for the small bubbles to appear before you can start flipping the pancake over.
- At this point, I would recommend someone videoing the pancake flip just in case it’s Instagram-worthy or you’ve been framed moment!
- Once flipped over, let cook for a few minutes then finally place onto a plate. If you would like a pancake stack, repeat the process until you’re happy with your pancake mountain!
- To finish your pancake masterpiece top them off with some softened butter and a drizzle of maple syrup!
- Taa-daaaa, enjoy your Foxy Pancakes by our Chef Michael
