Breakfast Pancakes

Ingredients
1 cup water
2Tbsp sugar
1½ -2 cups flour*
1½ -2 tsps baking powder
Pinch salt

Method
Add water to a bowl
Add remaining ingredients
Combine well
Heat your pan to medium hot and ladle dollop of batter into the middle.
Spread it out into a round,
After a few minutes turn – the top should be golden brown.
Do the same for the other side – the pancake should expand and be a fluffy inside.

This will make 3-4 pancakes. Batter keeps in the fridge for 3-4 days.

*Flour.
Flour varies in absorbency, depending on how fine it is, and what type of flour it is.
For everyday pancakes, I use a combination of coarse ground wholegrain and fine ground spelt flour, with a handful of porridge oats, some wheat bran and wheat germ.
For desert pancakes, I use fine ground wheat flour, with an addition of 50g melted butter.