Crack eggs into a mixing bowl and beat until creamy. Add in all dry ingrediants, including baking soda if using self-raising flour. Do not stir mixture at this point.
Melt the butter in a microwave-safe bowl or cup. Make sure it is completely melted. About a minute is sufficient.
Add the milk and melted butter to the mix. Stir gently, leaving some small clumps of dry ingredients in the batter. Do not blend until completely smooth, for best results.
Heat the frying pan to a medium-low flame. If your stove has an initial 'pancake' setting, use that instead. Be sure to use non-stick cooking spray or a pat of butter so the pancakes don't stick.
Sprinkle some flecks of water onto the warm pan. If the water starts sizzling or jumping from the pan, it is ready for the batter to be cooked.
Pour about 3 to 4 tablespoons of batter onto the greased frying pan. The amount you pour will decide the final size of the pancakes, so make sure to pour the right amount. Cook one pancake at a time.
Cook for about two minutes or until the pancake is golden. When you start to see bubbles form and then pop around the edges of the pancake, flip it over with a spatula.
Cook the other side until golden and remove from pan. Place on a cool plate you will serve your pancake on.
Enjoy! Try adding butter, peanut butter, syrup, jelly, chocolate chips, cookies, or fruit to your pancakes for a more exciting flavour. Serve warm for best results.
- 2 cups (510g) self-rising or all-purpose flour
- 2 or 3 eggs
- 1 and 1/2 cups (350ml) of milk
- 1/2 teaspoon of baking powder
- 2 tablespoons of butter or vegetable oil
- 5 tablespoons of sugar
- 1/2 teaspoon of vanilla extract (optional)
- a pinch of grinded salt
somewhere over the rainbow