Classic Pancakes

When making pancakes, it all comes down to the batter. If the batter is too thick, the pancakes will be fat and doughy. If it’s too runny, the pancakes will fill too much of the pan and be hard to flip. Test the batter consistency by lifting up some of the mixture with a spoon to see how easily it runs off. It should be thick but still able to run off the spoon.


Makes 12 pancakes

  • 1½ cups of plain flour
  • 1 tablespoon of baking powder
  • 1 tablespoon of caster sugar
  • 3 eggs
  • 1 cup of milk
  • 1¾ oz of unsalted butter, melted


In a large bowl, whisk the flour, baking powder and sugar together. In a separate bowl whisk the eggs, milk and butter together. Make a well in the centre of the dry ingredients and whisk in the milk mixture to make a smooth batter.

Heat a large, lightly greased non-stick fry pan over a low-medium heat. Working in batches of three at a time, pour ¼ cups of batter into the pan. Cook the pancakes for 1-2 minutes, until bubbles break on the surface and the underside is golden brown. Flip the pancakes over and cook for 1 minute and remove from the pan onto a plate. Keep a clean tea towel over the plate of cooked pancakes to keep them warm.

Stack and serve the pancakes with maple syrup and blueberries or the topping of your choice.