(Source: Nigella Lawson)
Yield: A dozen medium-sized pancakes
225g plain flour
1 tablespoon baking powder
a pinch of salt
1 teaspoon caster sugar
2 large eggs, beaten
30g butter, melted and cooled
butter for frying
1. If you have a blender, place all the ingredients in at the same time and blend until smooth - about a minute. If you're doing this by hand then place the flour, baking powder, salt and sugar into a bowl and create a well in the centre into which you beat the eggs, melted butter and milk.
2. Transfer your mixture to a jug if you have one (it makes it easier for pouring into the pan later!) and chill for twenty minutes or more. I left mine a couple of hours at least and it was still perfect!
3. Heat your pancake pan or small frying pan, and place a small amount of butter at the centre. Once it has melted, pour a small dollop of pancake mixture onto it and allow it to spread out naturally.
4. Cool for approximately one minute per side - Nigella says that once the upper side is bubbling and blistering then it's time to flip it over!