Pancakes

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Prep: 300 min

Cook: 900 min

These pancakes are so light and fluffy they almost melt in your mouth. They are perfect served with butter and warm maple syrup or jazz them up with caramelized fruit and a scoop of ice cream for a quick and tasty dessert. Buttermilk is what sets these pancakes apart and while it isn't always easy to find, for this recipe, it really is worth seeking it out.

Ingredients

120 g

plain flour, (1 cup - all purpose flour)

2 tsp

baking powder

1/4 tsp

bicarbonate of soda, (baking soda)

1 tbsp

sugar

pinch

salt

egg

180 g

buttermik, (3/4 cup)

1 tbsp

butter, melted and slightly cooled

Method

1. Add flour, baking powder, baking soda, salt and sugar to a mixing bowl and whisk until well combined.
2. Make a well in the flour mixture and in a separate bowl whisk the egg and buttermilk together before pouring it into the the well.
3. Mix until combined, don't worry if the batter has a few lumps (this actually helps the pancakes hold their shape when cooking).
4. Heat a non stick pan over a medium heat and using a ladle, jug or ice cream scoop pour roughly 1/4 cup of batter onto the pan. Once the pancake has set on one side and bubbles begin to appear on the surface, flip and cook on the other side for 1-2 minutes or until set and golden brown. Repeat with the rest of the batter.
5. Serve hot with butter and maple syrup or with warmed fruits and ice cream.