Ingredients:

  • 2 cups self-rising flour (250g)
  • 1.5 cups whole milk (350ml)
  • 1 large egg
  • 2 tablespoons granulated sugar (25g)
  • 3 tablespoons unsalted butter (42g), melted and slightly cooled
  • 1 teaspoon vanilla extract

Instructions:

  1. Combine the 2 cups of self rising flour and 2 tablespoons of sugar in a large bowl.
  2. In a separate jug, beat the egg, then stir in the 1.5 cups of milk, melted butter, and vanilla.
  3. Pour the wet mixture into the flour. Stir until just combined. Lumps are your friend here; don't overwork it.
  4. Let the bowl sit for 5 minutes. Watch for small bubbles forming on the surface.
  5. Set your burner to medium low. Wait until a drop of water dances on the surface.
  6. Lightly coat with butter or oil. Wipe away excess with a paper towel for a matte finish.
  7. Use 1/4 cup of batter per pancake. Leave space between each one to allow for expansion.
  8. Cook for about 2-3 minutes until the edges look set and dry.
  9. Carefully slide the spatula under and turn. Cook for 1-2 more minutes until golden.
  10. Place finished cakes on a wire rack in a low oven (200°F).