For the pancakes weigh all the ingredients into a bowl and whisk together until the batter is smooth.
Heat a little Graham’s butter in a nonstick frying pan and use a piece of kitchen roll to make sure the whole pan is covered.
Spoon in dollops of the batter, making it as round as possible. The pan should be on a medium heat.
Allow to cook for a few minutes or until bubbles start to form on the surface of the pancake.
Flip and cook for a further few minutes until golden brown.