|Plain flour||7 Ounce (About 200 Grams Or 2 Cups)|
|Salt||1 Teaspoon (About 5 Milliliter)|
|Sugar||1 Teaspoon (About 5 Milliliter)|
|Baking powder||2 Teaspoon (About 10 Milliliter)|
|Milk||12 Fluid Ounce (About 350 Milliliter Or 1.5 Cups)|
|Butter||1 Ounce, melted (About 25 Grams Or 2 Tablespoons)|
|Oil||2 Tablespoon (About 30 Milliliter)|
|Butter||1⁄4 Pound (About 100 Grams Or 0.5 Cup)|
|Maple syrup||1⁄4 Pound (About 100 Grams Or 3/8 Cup)|
1 Sift the flour, salt, sugar and baking powder in a bowl.
Stir in the eggs, milk and melted but- ter.
Stir briefly, but do not over- mix as it makes the pancakes heavy.
2 In a large frying pan (skillet), heat 15 ml (1 tablespoon) oil.
Pour in enough batter to make pancakes 12.5 cm (5 in) in dia- meter, and 5 mm (i in) thick.
When bubbles appear on the surface and the underneath is brown, turn and cook for 3 minutes.
Continue to cook the batter adding a little oil as needed to prevent the pancakes from sticking.
3 Serve the pancakes with the butter and maple syrup.
Tip: The pancakes look attrac tive piled on top of each other but they will keep warm better if arranged in a single layer on a sheet in the oven.