Sweet Breakfast Pancakes

Serves: To make about 8 pancakes

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Ready In: 15 mins

9 oz - self-raising flour (self-rising flour)

2 - eggs

12 fl oz - milk

2 tablespoons - butter

3 tablespoons - sugar

Crack the eggs into a bowl and beat until fluffy. Add in the dry ingredients. Iif you only have plain flour (all purpose flour), you can use this, but will need to add ½ tablespoon baking powder. Do not stir the mixture at this point. Melt the butter and add it, plus the milk to the mix. Stir gently, leaving some small clumps of dry ingredients in the batter. Do not blend until completely smooth. If your batter is smooth, your pancakes will be tough and flat as opposed to fluffy.
Heat a flat-bottomed frying pan (skillet) on a medium heat. Add a pat of butter so the pancakes won't stick. Sprinkle a few flecks of water into your pan. If it 'dances', or jumps from the pan with a sizzle, the pan is ready for the batter.
Pour about 3 tablespoons to ¼ cup batter from the tip of a large spoon or from a pitcher into the hot pan. The amount you pour will decide the final size of your pancakes. It is best to begin with less batter, and then slowly pour more batter onto the pan to increase the pancake size. Cook for about two minutes or until the pancake is golden. You should see bubbles form and then pop around the edges. When the bubbles at the edge of the batter pop and a hole is left that does not immediately close up, flip the cake gently. Cook the other side until golden and remove. If you want a deeper colour, just repeat the steps for another thirty seconds per side until the pancake is done enough for your tastes.