Combine the dry ingredients in a bowl, sifting to remove lumps.
In a different bowl, beat the egg until lightly scrambled.
Add the milk and melted butter to the bowl. Stir.
Add wet ingredients to dry ingredients and mix until it is combined into a batter.
Heat in a frying pan on a medium heat. Cook pancakes until bubbles form on top, then flip and brown the other side.
Recipe Notes
Reader variations
Protein powder mixed into the dry ingredients for chocolate pancakes, topped with banana and lemon juice
Leave out the sugar and use the batter for corn fritters instead
Cooked on a flat sandwich press – a 1/4 cup scoop makes about 8
Extra milk, sugar and vanilla essence, eaten with just butter on top – tastes like warm vanilla cake
Used as a base for other things: bacon and maple syrup, blueberries or banana with maple syrup, spicy Mexican beans with sour cream, or as a fritter batter with tomato relish
Frequently Asked Questions
My batter came out too thick or clumpy – what do I do?
Add a little more milk until it loosens up. A few readers found the mix a bit thick straight off and thinned it with an extra splash.