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.
Video
Notes
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.