Place all dry ingredients into a mixing bowl and gradually stir in milk, mixing well after each addition. Finally stir in half the melted Stork.
Heat a little remaining Stork in a non stick frying pan and pour excess into a small bowl to use for the next one. Add a large tablespoon of batter per pancake into the pan to make pancakes about 7.5cm across.
Cook 2-3 minutes over a medium heat until small bubbles appear on the surface, turn over and cook a further 2-3 minutes until golden.
Serve with sliced bananas and drizzle with maple syrup. Strawberries and blueberries are also delicious.