Instructions

1. For the pancakes, whisk together dry ingredients in a medium sized bowl. Whisk together wet ingredients in a jug.
2. Add the wet ingredients to the dry and mix together with a whisk until there are no lumps. Set aside.
3. Heat a large non-stock pan over medium heat. Brush pan with a bit of oil then drop 4-5 mounds of batter into the pan (about 1 tbsp each), leaving space between. Cook until you see bubble on the surface and the bottom is golden, then flip over and cook for another 3-seconds – 1 minute. (You may need to lower the heat as you’re cooking depending on the quality of your pan.)
4. Keep cooked pancakes warm in oven on lowest temperature.
5. Once all pancakes are cooked, arrange on a large serving plate or board. Add any of your favourite pancake toppings around the pancakes then serve.