135g self raising flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
1 large egg, lightly beaten
2 tbsp melted butter (cool slightly)
Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter.
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.
Heat a frying pan on a medium heat and add a knob of butter. When melted, add a dessert spoon of batter. It will seem thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
Repeat and keep the pancakes warm in a low oven, but they taste best fresh out the pan!!
Serve with lashings of real maple syrup, greek yoghurt and bananas.