Add the self-raising flour, sugar, baking powder and bicarbonate of soda.
Whisk until lump-free.
Warm a hot frying pan over a medium heat.
Add a little butter or oil and melt to grease the pan.
Add 4 tbsp (60ml or ¼ cup) of batter to the pan.
Fry for about 60 seconds until bubbles form on the surface.
Flip and fry for a further 30 seconds until golden on both sides.
Pile onto plates to serve.
Thick pancakes like these skyr ones store and reheat well, but it’s important to get them into a sealed food-safe container and into the fridge or freezer within 2 hours of cooking.If properly stored, your pancakes should keep in the refrigerator for 3-5 days.