Servings 6(Makes 12-18 pancakes, depending on size)
Author Alida Ryder
2teaspoonsbaking powder or baking soda
generous pinch of salt
To make the batter, combine all the dry ingredients in a large mixing bowl and mix well.
In a measuring jug, mix the wet ingredients well.
Pour the wet ingredients into the dry and with a whisk, mix until you have a smooth batter.
Heat a large, non-stick frying pan over medium heat. Add a drop of oil to the pan and coat the pan lightly (I use paper towel to smear it around a little).
Add spoonfuls of the batter to the pan and allow the pancakes to cook until bubbles appear on the surface. Flip over and cook for another 1-2 minutes on the other side. Remove from the pan and keep on a warmed plate until all the pancakes are cooked.
Serve the pancakes with butter, syrup and fruit of your choice.