Ingredients

• 1 cup Self Raising flour
• 3 beaten eggs
• 1 teaspoon butter (melted)
• 1 ¼ cup milk
• Non-stick cooking oil

Method

Mix Self Raising flour, eggs, milk and butter in a bowl. (If you wish to make sweet pancakes add a tablespoon of sugar). Let the mixture sit in the fridge overnight or for one hour before cooking.

Place a frying pan over medium heat and spray with non-stick oil. Pour in ¼ of the batter and tilt the pan to coat the bottom evenly.

When bubbles appear in the batter, then turn over the pancake and cook for a further 10 seconds. Spray the pan with oil each time you cook another pancake.

Sweet pancakes – Serve hot, spread with butter and Cockey’s Joy, (Golden Syrup) or sprinkle lemon juice and sugar on top.

Savoury pancakes – add warmed crab and lemon pepper; Chilli Con Carne;, warmed Tuna from a can or a sachet with mayonnaise; warmed left over meats with tomato relish or a packaged curry sauce and rice is great.