Ingredients:
1 1/2 Cups (185g) Self-Raising Flour
1 tsp Baking Powder
1 Tbl Caster Sugar (regular is fine)
Pinch of Salt
2 Eggs, lightly beaten
1 Cup (250mls) Milk
60g Butter, melted
Directions:
Sift the flour, baking powder, sugar and salt into a bowl and make a well in the centre.
Mix together the eggs, milk and butter in a jug and pour into the well all at once, whisking to form a smooth batter.
Cover the bowl with plastic wrap and set the batter aside for 20 minutes (I often skip this step).
Heat a frying pan and brush lightly with melted butter or oil.
Pour 1/4 Cup (60mls) batter into the pan and swirl gently to create a pancake about 10cm in diameter.
Cook over low heat for 1 minute, or until the underside is golden.
Turn the pancake over and cook the other side very quickly, for about 10 seconds.
Transfer to a plate and keep warm while cooking the remaining batter.
Serve the pancakes stacked, warm or cold, with whipped butter, maple syrup, fruit, or if you are being very decadent, whipped cream or ice-cream.
Source: A Family Circle book called Pancakes, Pikelets, Crepes & Waffles.