The pancakes can be made a day or two in advance and kept in the fridge until needed.
|1 tsp||Robertson's baking powder|
|125 ml||oil — plus extra for frying|
Sift the flour, baking powder and salt into a large bowl and make a well in the middle.
In a separate bowl, beat the milk, eggs, oil and water until well mixed. Pour into the dry ingredients and
beat until smooth and well mixed.
Set aside for 30 minutes or chill overnight in the fridge.
Drizzle a little oil in a non-stick pan and fry pancakes one at a time until you’ve used all the batter.
Serve with your favourite toppings.