Fluffy Buttermilk Pancakes

Pancakes are so tasty and versatile. Once you master this recipe feel free to shake things up a little by adding fruit (for me it’s bananas or blueberries) or cinnamon.Enjoy with fruit compote, crisp bacon or maple syrup.
A thick-based pan works best when cooking the pancakes; do ensure the pan is warmed on a medium heat before pouring on the pancake mix.

150g of plain flour
1 teaspoon of baking powder
½ teaspoon of bicarbonate of soda
1 egg
200ml of buttermilk
1 teaspoon of caster sugar
30g of butter, melted

Put the flour, baking powder and bicarbonate of soda into a bowl. In a separate bowl whisk the egg, buttermilk and sugar. Pour most of the wet ingredients into the dry and mix together lightly – I always leave 50ml behind and only add it if I think the batter is too thick. Pour the batter into a jug and leave for approx twenty minutes. Just before you are ready to cook the pancakes, stir in the melted butter.
Heat your pan (to medium hot) and add a little butter. Pour the batter onto the pan – I use two tablespoons of batter per pancake as I like thick pancakes. Cook for two minutes or until small bubbles appear on the surface, turn and cook for another one to two minutes until golden brown. Transfer onto a warmed plate while you use the rest of the batter. This recipe makes approx. 12 pancakes.

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