2 cups SR flour, sifted
½ cup caster sugar
Pinch of salt
2 cups of milk
1 tsp vanilla essence
Sift flour into a mixing bowl, add sugar and salt and mix well.
Combine milk, egg, and essence in a jug. Make a well in the flour mix, pour in milk mixture and combine all ingredients until a smooth batter is achieved. If too thick just add a bit more milk.
Heat non-stick pan add a dob of butter and swirl it around until it melts.
Using a 1/3 cup measure, scoop up a full amount of mix, add to pan. If using a large pan add 2 or 3 pancake quantities so that you can make more at the same time.
Cook on a medium heat until the pancakes begin to bubble slightly, flip over and cook for a further 1 minute or until soft and cooked through.
Repeat this until the batter has finished.
Serve with your favourite toppings.
These pancakes keep for a few days in the fridge so if you really want you can make a large batch and just take out anytime you want, re heat and eat!