Preheat oven to 180 degrees

Put pancake liners on the cupcake tray.

Sieve the flour and baking powder and keep aside. Cream blueband and sugar till pale and soft. Add in essence.

Add in eggs one at a time and beat very well until fully incorporated.

Fold in dry ingredients. Start with half flour then half milk. Add the rest of flour and beat until it forms a dropping consistency.

Put the pancake butter in the cupcake trays. Fill them up until ¾ full.

Bake for 25 to 30 minutes.