Whisk the three ingredients together until they make a smooth batter. You can make the batter a day in advance and keep in the fridge if you like.
Heat the butter in a non-stick frying pan until it’s bubbling (but not brown). Pour in about a ladleful of the batter into the hot pan. Quickly tip the pan around from side to side so the batter is spread evenly around the pan.
Cook for 1-2 minutes until golden underneath. Flip the pancake and cook for another minute until golden brown and crispy.
Keep warm in foil whilst cooking the rest of the batch.
Serve the pancakes with a topping of your choice. We like ours topped with fluffy cream cheese, berries and maple syrup.
