Sift the flours, raising agents, salt and sugar into a large jug or bowl.
Add the oil, egg and golden syrup to the dry ingredients with a little of the milk.
Whisk together, adding more milk as you go until you have a smooth, lump-free bather.
You can use an electric whisk or blend the ingredients with a stick blender or in a jug blender.
Heat the pan to medium heat. Use a very little butter on a piece of parchment paper or use a butter wrapper, to grease your pan. Think about it as greasing a baking tin rather than frying in a pan.
Test a teaspoon of batter to see it is hot enough. The bubbles should start to form after 20 --30 seconds.
I use a serving spoon to get the right amount of batter for my pancakes. You can pour from a jug, use a ladle, a cup or other measure. The more batter the bigger the pancake.
When the bubbles pop in the tip of your pancake, turn it over with a spatula.
Cook for another minute or two until the underside is brown.
Place your pancakes on a tea towel placed on a cooling rack, fold the tea towel over the pancakes to keep them soft until all the pancakes are ready.