Pancakes

Method

1. In a mixing bowl, whisk 85 g of plain flour with 2 tsp of caster sugar, 1.5 tsp of baking powder and 0.25 tsp of fine salt so the raising agent is evenly distributed.
2. In a jug, beat 1 egg until smooth, then whisk in 120 ml of whole milk and 10 g of melted, cooled butter.
3. Pour the wet mix into the dry and fold with a few strokes of a spatula only until no dry flour remains — the batter should stay visibly lumpy. Overmixing develops gluten and gives tough, flat pancakes. Let it rest 10 minutes; it will thicken and bubble at the surface.