Icelandic Pancakes

Method

Sift the flour, sugar, baking powder and salt into a large mixing bowl. In a separate bowl, whisk together the eggs and milk until well combined, then stir in the melted butter. Pour the wet ingredients into the dry ingredients and whisk gently until just combined; the batter should be slightly lumpy. Heat a non-stick frying pan or griddle over medium-high heat and lightly oil it. Pour approximately 60ml of batter onto the hot surface and cook for 2-3 minutes until the edges appear set and small bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown. Transfer to a warm plate and repeat with the remaining batter. Serve warm, traditionally with jam, whipped cream and icing sugar.