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1
Heat a griddle over medium heat.
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2
Place a folded clean kitchen towel on a baking sheet.
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3
Sift the flour and baking powder together into a bowl.
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4
Make a well in the center and add the milk, egg, and golden syrup.
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5
Whisk well until the batter is smooth and the consistency of thick cream.
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6
If the mixture is too thick, beat in a little more milk.
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7
To test the griddle, sprinkle a little flour on the surface; it should brown slowly.
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8
If it burns quickly, cool the pan.
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9
Carefully dust off the flour and lightly oil the griddle.
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10
Using a soup spoon, scoop out the batter, cleaning the back of the spoon on the edge of the bowl.
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11
Pour the batter from the tip of the spoon onto the hot pan to make a round shape.
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12
Repeat, leaving enough room between the pancakes for them to rise and spread.
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13
Cook until bubbles appear on the surface of the pancakes and they begin to burst.
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14
Carefully flip the pancakes with a metal spatula.
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15
Lightly press the spatula on each pancake to ensure even browning, and cook until the other sides are browned.
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16
Tuck the pancakes inside the folds of the towel to keep warm.
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17
Repeat with the remaining batter, oiling the griddle before each batch.
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18
Serve immediately, while the pancakes are still warm.
