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1
Sift the flour, baking powder, and salt into a large bowl and stir in the sugar.
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2
Make a well in the center and break in the eggs.
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3
Pour in about half the milk.
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4
Whisk, gently at first, and then as you start to get a thick paste, add more milk and the melted butter.
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5
Beat until you get a creamy batter a little thicker than heavy cream - you might not need all the milk.
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6
Put a large, heavy frying pan or a flat griddle over medium-high heat.
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7
Add a few drops of oil and rub with a thick wad of paper towels to oil the pan very lightly.
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8
Pour a scant tablespoon of batter into the pan - you should be able to fit 4 or 5 in the pan.
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9
After about a minute, little bubbles will start to appear on the surface of the pancakes.
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10
As soon as they cover the surface, flip the pancakes over with a spatulabe warned, the first batch may stick.
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11
Cook the other side for 40 to 60 seconds or so, then transfer the pancakes to a warm plate and cover them with a clean tea towel so they stay soft - or hand them over to those people waiting eagerly.
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12
Cook the remaining pancakes in the same way, adjusting the heat level if they start browning too quickly and oiling the pan with paper towels as necessary.
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13
To serve, top with a little butter and sprinkle with some sugar and a fine dusting of cinnamon, if you like.
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14
Or serve buttered and spread with jam, maple syrup, or macerated fruit.
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15
Eat quickly, while still hot.
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16
Variations:
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17
Raisin and lemon pancakes:
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18
Add a little grated lemon zest to the batter and an extra tablespoon of sugar.
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19
Sprinkle raisins onto the pancakes as they cook.
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20
Savory pancakes:
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21
Omit the sugar.
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22
Add about 1/3 cup grated Cheddar and a grind of black pepper to the batter, and maybe some crumbled cooked bacon.
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23
Very good as a quick supper with baked beans.
