Buttermilk pancakes

Ingredients

120g flour
30g self raising flour
1 tsp baking soda
1 tsp salt
1 tbsp sugar
1 tbsp baking powder

285ml buttermilk
2 small eggs
1 tsp vanilla extract
3 tbsp salted butter

Butter for frying

Method

Mixing

Mix the ingredients together into a consistent mix.

The mix will be thick.

Cooking

Heat a flat pan, ideally a 20cm diameter pan, over a moderate heat.
Put a 0.5cm cube of butter in the pan.
Tilt the pan to spread it.
Pour some batter into the pan.
It is best to use a ladle to get a consistent measure. Around two thirds of a ladle is the right amount.
Tilt the pan to move the mixture around for an even pancake.

Leave to cook for around 120 seconds, depending on the heat.
Make sure none of the batter is still liquid.
Bubbles should form and remain visible.
The centre of the pancake will still look wet but not liquid.

If required, use a spatula to loosen the pancake.
Flip the pancake.
Cook for a further 30 to 40 seconds.

Slide the pancake out of the pan onto a plate.
Repeat until all the batter has been used.
For the last pancake, mix a little water to the bowl.
Then pour the mixture directly from the bowl, so that all the mixture can be used.

Serving

The recipe should make around six and a half pancakes with roughly a 14cm diameter.

Serve with sweet toppings.

Storage

Pancakes can be frozen for up to 1 month. Wrap them in cling film.
If you are making the pancakes ahead of time, cover the cooled pancakes with cling film and refrigerate.
When you need them, remove the cling film and reheat in a microwave.