Make a well in the dry ingredients and pour in the wet.
07Fold the batter together with a wooden spoon until there is no longer any dry flour. There will be a few small lumps in the batter, this is perfectly okay. Make sure to not over mix the batter as this will cause your pancakes to be rubbery and tough.
08Heat a heavy based frypan like a cast iron skillet over medium low heat. When the pan is hot add a knob of butter and wait until it melts.
09Measure out ⅓ cup of the pancake batter and pour it into the pan. Let it spread on its own.
10Cook the pancake for 2-3 minutes or until the edges are set and bubbles are popping in the middle.
11Use a spatula to flip the pancake over and cook for a further 2-3 minutes.