Makes 24
8 oz (225g) self-raising flour
2 level teaspoons baking powder 1/21evel teaspoon salt
11/2 oz (40g) castor sugar
1 egg
1 teaspoon golden syrup
8 fl oz (225ml) milk
Sift the flour, baking powder and salt into a medium-sized mixing bowl. Stir in the sugar and make a well in the centre. Mix together the egg, golden syrup and milk and pour into the centre. Gradually draw the flour into the liquid by stirring all the time with a wooden spoon until all the flour has been incorporated, then beat well to make a smooth batter.
Slowly heat a girdle or heavy-based frying pan and grease the pan surface. (Use a piece of crumpled absorbent kitchen paper that has been dipped in a saucer filled with oil). Drop dessertspoons of the mixture on to the hot surface and cook for about 3 minutes, or until bubbles burst on the surface and the underside is golden. Turn pancakes over with a palette knife and cook for a further 1 minute. Keep warm and soft between folds of a cloth while cooking the remainder. Serve warm with jam and butter. Any unbuttered pancakes can be stored in an airtight container when cold and will keep fresh for a second day.