Step 1 - To Mix Up the Batter

Mix 500 ml cold water, 1 egg, and the pancake mix together in a bowl.

Beat well until you have a smooth batter.

Step 2 - To Cook to Perfection

Melt 1 teaspoon (5g) of butter in a 20 cm (8”) frying pan until hot and bubbling.

Swirl the butter around the pan to coat the base evenly.

Pour 70–80 ml of batter into the centre of the pan and tilt gently to spread.

Cook until bubbles appear on the surface, then flip carefully with a spatula.

Cook the other side until golden brown.

Repeat with the remaining batter, adding ½–1 teaspoon of butter per pancake as needed.