Easy pancakes

Ingredients

• 2 cups (300g) self-raising flour
• 1/2 cup (110g) caster sugar
• 1/4 tsp bicarb soda
• 1 1/2 cups (375ml) milk
• 1 egg
• 40g salted butter, melted, cooled, plus 60g extra, chopped
• 1 tsp vanilla bean paste
• Butter, berries and maple syrup, to serve

Method

• Whisk flour, sugar and bicarb in a large bowl to combine. Make a well in the centre. Whisk milk, egg, melted butter and vanilla in a jug. Add to the flour mixture and whisk well to combine.
• Heat a small frypan over medium-low heat. Add a little of the chopped butter and melt. Spoon 1/4 cup (60ml) measure of pancake batter into the pan. Cook for 2 minutes or until bubbles form on surface of pancake. Turn, and cook for a further 2-3 minutes until browned and cooked through. Transfer to a plate and cover loosely to keep warm.
• Repeat with remaining batter, adding a little butter to pan between batches as needed. Serve pancakes with butter and berries and drizzled with maple syrup.