< Buttermilk pancakes

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Yield: Serves 6 (12 pancakes?)

Time: 10-30 mins

Ingredients

• 350g self-raising flour
• 1 tsp bicarb
• ½ tsp salt
• 2 tbsp caster sugar
• 200ml buttermilk
• 400ml semi-skimmed milk
• 2 free-range eggs
• 85g unsalted butter
• maple syrup, to serve

Method

1. In a bowl, sift together the flour, bicarbonate of soda, salt and sugar.
2. In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter. Pour the wet mixture into the dry ingredients and stir to combine. Do not overbeat – stir just to combine.
3. Melt a small knob of butter in a large frying pan. Using a ladle, pour some batter into the pan to make a pancake. Depending on the size of the pan, you may be able to make more than one pancake at a time, or if you are confident you can use two pans at the same time.
4. Cook the pancakes for about a minute, or until the underside is golden brown and the top is bubbling. Turn them over using a palette knife or fish slice and cook for another minute. Keep the pancakes warm in a very low oven while you cook the remaining batter.
5. Serve the pancakes stacked on top of each other, drizzled with maple syrup