Sift the flour, baking powder, salt and caster sugar into a bowl

Break the eggs into a separate bowl and whisk together with the milk

Gradually add the milk and egg mixture to the flour mixture and whisk to a smooth batter

Heat a frying pan over a medium heat and melt a small knob of butter.
Pour the batter into the pan, using approximately 1/4 cup for each pancake

When the top of the pancake begins to bubble, turn and cook the other side until golden brown

Serve with butter and maple syrup