A fluffy stack of American pancakes topped with ice cream and berries or drizzled with maple syrup, a weekend breakfast you'll look forward to all week.
Sift together flour, baking powder, salt and caster sugar into a large bowl.
In a separate bowl, whisk together milk and eggs. Then whisk in melted butter.
Pout the milk mixture into the flour mixture and beat using a fork until you have a smooth batter. You can add in additional milk if needed. Set aside for a couple of minutes before cooking.
Heat a non stick fry pan over medium heat. Spray with oil. Pour in batter to desired pancake size (I like to use about 1/4 - 1/2 a cup per pancake). When the top of the pancake starts to bubble flip pancake over and cook until lightly golden on both sides.
Repeat until all the batter is finished. Stack pancakes, lightly sprinkle with icing sugar and top with ice cream and berries or lather with maple syrup and butter.
