Ingredients:

  • 3 cups (384g) all-purpose flour (plain flour)
  • 3 tablespoons (38g) granulated sugar (caster sugar)
  • 3 tablespoons (24g) baking powder
  • 1/2 teaspoon (3g) baking soda (bicarbonate of soda)
  • 1 teaspoon (6g) salt
  • 1 1/4 cups (300ml) milk (whole or semi-skimmed)
  • 1 large egg
  • 3 tablespoons (42g) melted unsalted butter

Instructions:

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  2. Transfer the pancake mix to an airtight container or zip-top bag. Store in a cool, dry place for up to 3 months. This is your pancake mix recipe ready for use!
  3. When ready to make pancakes, in a separate bowl, whisk together the milk, egg, and melted butter.
  4. Add the wet ingredients to 2 cups of pancake mix. Gently fold until just combined. A few lumps are okay – do not overmix!
  5. Preheat a lightly oiled griddle or non-stick frying pan over medium heat.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
  8. Serve the pancakes immediately with your favourite toppings.