1. Combine all the ingredients except the butter in a bowl and whisk until smooth.

Add the melted butter and whisk until fully incorporated.

2. Transfer to a squeeze bottle with a large nozzle, or if you don’t have one use a jug to pour from

3. Heat a non-stick pan on low heat and allow to warm for 2 minutes. 

4. Using a spray oil coat your pan in super light coating of oil (you can also drizzle from a bottle and wipe with a paper towel to create a light coating)

5. Cook on a medium low heat until bubbles form around the edges of the pancakes

6. Flip and cook until the top of the pancakes form a dome shape and spring back straight away when gently pressed.

7. Serve doused in melted salted butter and Canadian maple syrup.

Ooh la la.