Instructions
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Break the eggs into a large bowl or jug.
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Add the milk (about a pint) to the eggs and whisk together.
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Stir in the self‑raising flour, caster sugar, and the heaped teaspoons of baking powder.
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Whisk all ingredients until smooth, then let the batter rest for roughly one hour.
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After resting, beat the batter with a large spoon until it reaches a thick, dropping consistency; add a splash of milk if it’s too thick.
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Heat a large frying pan or griddle over medium heat, then grease it with butter wrapped in a serviette.
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Increase the heat to high and spoon dollops of batter onto the pan.
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Cook until bubbles form on the surface and the edges look dull, then gently separate any that stick together.
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Flip the pancakes and cook until both sides are evenly browned.
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Cover the finished stack with a towel to keep them warm and soft. Serve with butter and jam.
Video
“HOW TO MAKE THE BEST PANCAKES IN THE WORLD” by Kind Kyttocks, watch on YouTube.
About this recipe
These pancakes are thick, fluffy, and perfect for a relaxed weekend breakfast. The batter is left to rest, giving the pancakes a light texture and a subtle rise. Serve them warm with butter and jam for a classic comfort‑food experience. They’re easy to make in a large skillet or on a griddle, making a satisfying stack for the whole family.
