A pancake with the crispy edges
2 cups self-raising flour Note 1
2 cups milk
¼ teaspoon salt
50 grams of butter chopped into small cubes, Note 2
Make the batter: add the self-raising flour, milk, egg, and salt to a medium sizing mixing bowl. Use a wooden spoon to stir till consistently combined.
Cook the pancakes: spray a crepe pan with cooking oil. Turn the stove onto medium heat. Then use a ¼ measuring cup to spoon the batter onto the pan. Allow the pancake to cook for 2 to 3 minutes. Once bubbles form in the center of the pancake, use a silicon turner to flip to the other side. Then cook that side for 1 to 2 mins.
Stack the pancakes: once cooked, remove and place on the plate, begin to make a stack of pancakes.
Add the toppings: pour maple syrup over the stack and add a nob or 2 of butter.