Pancakes. The thick kind we know and love.

Step 1/9

• 3 tbsp sugar
• 1 egg (Large)

• whisk
• bowl

Beat the egg, slowly adding all of the sugar until the sugar and egg are one.

Step 2/9

• 125 g Self raising flour

• sieve

Sift the flour into the egg and sugar mix, it should be really thick by now but don’t panic, all part of the plan.

Step 3/9

• 125 ml milk
• 1 tbsp butter (allow to slightly cool after melting)

• Table spoon

Slowly add half the milk then add the melted/softened butter and the rest of the milk. continue to whisk until the batter thins a bit, you should see the strokes of the whisk but the batter should still run. You can add less of more milk depending on how thick you prefer your pancakes.

Step 4/9

• nonstick pan

Allow the batter to rest for 5-10 minutes, towards the end of the rest, put a non stick pan on a low- medium heat.

Step 5/9

Once pan is warm pour mix into the pan to the desired size, it should sizzle but quietly, this is important as these are easy to burn.

Step 6/9

Be sure to keep the pans heat low- medium, you should start to see the bubbles rise in the pancake and if you shake the pan they shouldn’t wobble. Flip time.

Step 7/9

• offset spatula

Once flipped you can watch the mix in the side of the pancake firm up, each should take about 3-4 minutes that being 2 minutes roughly either side. Stack in a rack and continue until the mix is finished

Step 8/9

• maple syrup (for serving)

Add the maple syrup and enjoy, can also add yoghourts, jams or fruits, whatever floats your boat.