You only need 2 bowls, one for dry ingredients and the other for wet ingredients.
[makes 10-12 pieces]
Dry Ingredients - mix together to combine
130 gm all purpose flour - sifted
2 tbsp [30 gm] sugar
1 1/2 tsp baking powder
1/2 tsp salt
Wet Ingredients - whisk together to combine
240 ml skimmed milk
2 tbsp melted butter
1 large egg
1. Make a well in the centre of the dry ingredients. Gradually pour in the wet ingredients. Just stir lightly to combine well but not to develop glutton. It's okay if there are a few lumps. Rest for 15 minutes [you can prepare this batter earlier, keep in covered container and leave in the refrigerator until later use.
2. Lightly oil a griddle or non stick pan on medium heat. Use a small scoop [about the size of ice cream scoop] to ladle batter onto heated pan. Turn over to fry the other side when the bottom is brown and edges are firm.
3. Remove from pan to cool separately on a tray. Do not stack the pancakes while still hot.
4. Serve pancakes warm with either whipped cream and fresh fruits or just maple syrup, butter and jam or plain with a hot beverage.
Pancakes can be prepared ahead and refrigerate. Toast pancakes before serving.