Sift plain flour and double acting baking powder together.
Next add in remaining ingredients, mix well to form a smooth batter.
Set batter aside in the fridge for about 30 minutes.
Turn the pancake over when you see large air holes appearing on it(refer to the photo above) and cook for another 1 minutes or less depend on its thickness.
If using Fresh Milk, reduce the amount to 150 - 180ml and stir in slowly to achieve pancake batter consistency.
You can prepare the batter the night before and use it for breakfast with other fillings such as jam, honey, peanut butter and etc.