5. Over medium heat, grease the frying pan (non-stick preferably!) with a kitchen towel so you use just enough butter (a tip i pick up from the auntie at Tangs homeware department. Have you seen her before?)
6. Pour enough batter to cover the pan and swirl around to make sure you get an even spread, allow to cook for 1-2 minutes . Then Flip over the pancake with a spatula and cook for about another minute on the other side. Then place on a warm plate, cover with tin foil and put in a low heated oven. Continue again until you have enough made.
The recipe says it makes 10 pancakes, but i suppose it all depends how thick you want the pancake, and how big is your pan... I do get enough to nicely feed my family of 3.
Why I can't get the nice evenly browned pancake like this?.
This is pretty good for the minimal effort. It is very buttery and tender, even when cold. But I guess nothing stops me from experimenting with buttermilk instead of whole milk... read from some blog (like this) that it makes it even more moist.
When I get enough energy (and time), I would pretty much look forward to try out the one in KAF or even this one in Jamie Oliver - it calls for egg white to be whipped separately. I believe this is what the atas (upmarket) like Strictly Pancakes does.