Pancakes

Ingredients

• 150g plain flour, sifted
• 2 tbsp caster sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 200ml milk
• 1 large egg
• 30g unsalted butter, melted and cooled
• 1 tbsp vegetable oil, plus extra for cooking
• 200g fresh berries (e.g., strawberries, blueberries), for serving
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together the sifted flour, caster sugar, baking powder, and salt until well combined.
2. In a separate medium bowl, whisk together the milk, egg, melted butter, and vegetable oil until smooth.
3. Pour the wet ingredients into the dry ingredients. Whisk gently until just combined—a few lumps are fine, don't overmix.
4. Heat a large non-stick frying pan or griddle over medium heat. Lightly grease with a little extra vegetable oil or butter.
5. Pour about 60ml of batter per pancake into the hot pan, leaving some space between them. Cook for 2-3 minutes, or until small bubbles appear on the surface and the edges look set.
6. Flip the pancakes carefully with a spatula and cook for another 1-2 minutes, until golden brown and cooked through.
7. Transfer the cooked pancakes to a plate and keep warm in a low oven (around 80°C) while you cook the remaining batter.
8. Serve the warm pancakes immediately, topped generously with fresh berries and a drizzle of maple syrup. Taste and add more syrup if you like!