• 2 eggs
  • 1 3/4 cup milk
  • 1 tsp vanilla essence
  • 2 cups self-raising flour
  • 1/3 cup caster sugar
  • Butter, for frying, plus extra, to serve
  • Maple syrup, to serve


  1. Whisk eggs, milk and vanilla together in a jug.
  2. Sift flour into a large bowl. Stir in sugar.
  3. Make a well in the centre. Add milk mixture. Whisk until just combined.
  4. Heat a large non-stick frying pan over medium heat. Grease pan with butteror spray with cooking oil.
  5. Using 1/4 cup mixture per pancake, cook 2 pancakes for 2 minutes or until bubbles appear on surface. Turn and cook for a further 1-2 minutes or until cooked through. Transfer to a plate.
  6. Cover loosely with foil to keep warm. Repeat with remaining mixture, greasing pan with butter or cooking oil between batches.
  7. Serve with maple syrup and extra butter.