Add remaining ingredients and whisk to combine. Rest for 5 minutes.
Preheat a large wide frying pan and add a small amount butter/ghee and swirl in pan to coat. Spoon small rounds of batter into pan. Cook for 1-2 minutes or until bubbles appear on the surface. Turn and cook other side 30 -60 seconds or until cooked through. Transfer to a plate. Cover with a clean towel to keep warm whilst cooking the remaining pancakes. Serve as preferred
Place oil/butter or ghee into mixer bowl and melt 3 min/90°C/speed 1.
Add remaining ingredients and mix 10 sec/speed 5. Follow from Step 3 above.
Store in an airtight container in the fridge for up to 4 days.Read through the blog post for both serving suggestions and additional flavour variations.This recipe makes approximately 12 medium size pancakes. A serve is 1/6th of whatever yield you make.