Ingredients:

  • 1 cup plus 2 Tbsp Self-Raising Flour (150 grams)
  • 3/4 cup plus 2 Tbsp Whole Milk (200 ml)
  • 1 large Egg
  • 1 Tbsp Clarified butter (ghee) or neutral oil (for cooking)

Instructions:

  1. Prep Wet Ingredients: Crack the egg into a mixing bowl and lightly whisk it. Add the milk (preferably room temperature) and whisk gently until just combined.
  2. Add Dry Ingredients: Gradually sift the self-raising flour directly into the wet mixture.
  3. Mix Gently: Using a whisk or a wooden spoon, fold the flour into the wet ingredients. Stop mixing as soon as the dry ingredients are mostly incorporated; a few lumps are crucial for fluffy pancakes.
  4. Rest (Recommended): Let the batter rest at room temperature for 5 minutes. This allows the flour to hydrate and the leavening agents to begin activating.
  5. Heat the Pan: Place a non-stick pan over medium-low heat. Add a small amount of oil or clarified butter, ensuring just a sheen coats the base. Wipe away any excess.
  6. Portion and Cook: Use a ladle or a 1/4 cup measure to pour the batter onto the hot pan, leaving adequate space between each. Cook undisturbed for 2–3 minutes.
  7. Flip: Watch for bubbles to appear on the surface and for the edges to set. Once the surface is mostly dry, slide the spatula underneath and flip briskly.
  8. Finish and Serve: Cook for another 1–2 minutes on the second side until deep golden brown and cooked through. Transfer finished pancakes to a plate, wipe the pan clean, lightly re-oil, and repeat the process for the remaining batter. Serve warm.