140 g self-raising flour
1 tsp baking powder
2 tbs golden granulated sugar
125 ml milk (or soya milk for dairy free)
First of all. Start by making the mini pancakes. These taste best warm from the pan but can also be made in advance and stored in an airtight container in the fridge for a day if necessary.
After that, Measure out the flour, baking powder and sugar and sift into a bowl along with the salt.
Next step is, In a separate jug or bowl, lightly whisk the egg then mix with the milk and oil.