Sieve the flour in to a bowl along with the baking powder, icing sugar and the caster sugar.
Melt the butter in 10 second bursts in the microwave to make sure it doesn't burn. Leave it to cool for a few minutes. (I usually get the frying pan out while waiting for it cool. It only needs a few minutes. I'd say about 3 minutes).
Add the butter in along with the egg.
Whisk it all together along with the milk.
Chop up the mini eggs carefully and mix in. (I have had one reader suggest that you can break them by hitting them with a frying pan gently but please be careful however you break them up).
Heat up a frying pan until it’s a medium/high heat.
Add a little butter to the pan and allow to melt.
Put a spoonful/small ladle of mix into the pan (I can usually do 4 in a pan to make a stack each round). When the pancakes start to bubble flip them over.
When they are done stack them on a plate, top with a few mini eggs and serve.
•As you cook them you can place the finished cooked pancakes on a plate and cover with a clean tea towel. This will help to keep warm so you can eat them all together.