I have put the recipe below (super easy) and it will also be in the upcoming Cookbook (currently with the Editor).
By the way they were stamped with approval by the Quality Control Team as well - Enjoy!
1. Mix together all ingredients well with a hand held mixer until there are no lumps. Add more milk if you prefer a thinner batter.
2. On a moderate heat melt a tablespoon of butter in a hot pan. When butter is bubbling pour batter into pan to required size. I prefer bread plate size.
3. Flip once bubbles on the surface of hotcake have popped. Once underside has browned transfer to warm plate in a warm oven while you cook the rest.
2 cups Self Raising Flour
1 cup of milk
1/2 cup Superfine Sugar
Pinch of salt
Serve with the following suggestions:
Pure maple Syrup or honey, chopped bananas and whipped cream or even better plain vanilla ice-cream!
Mixed berries or blueberries, frozen or fresh and a dollop of Greek yoghurt.
A sprinkle of raw sugar and some freshly squeezed lemon juice.
Spread with warmed jam and dust with confectioners’ sugar.