1 3/4 cup milk
1 teaspoon vanilla essence
2 cups self-raising flour
1/3 cup CSR Caster Sugar
Butter, for frying, plus extra, to serve
Maple syrup, to serve
Step 1Whisk eggs, milk and vanilla together in a jug. Sift flour into a large bowl. Stir in sugar. Make a well in the centre. Add milk mixture. Whisk until just combined.
Step 2Heat a large non-stick frying pan over medium heat. Grease pan with butter or spray with cooking oil. 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. Cover loosely with foil to keep warm. Repeat with remaining mixture, greasing pan with butter or cooking oil between batches.
Step 3Serve with maple syrup and extra butter.
All nutrition values are per serve
Nutritional information is per pancake.