Buttermilk Pancakes with Maple Syrup
350ml Buttermilk (shake the carton well before pouring)
50g melted Butter
125g Plain Flour
1/2 tsp Bicarbonate of Soda
1/2 tsp Baking Powder
1/2 tsp Salt
Put the buttermilk, egg & butter into a large bowl & whisk well.
Put all the dry ingredients into a separate bowl, mix and add to the buttermilk in two batches, whisking well to make sure there's no hidden pockets of flour.
Let the mixture sit for at least 5 minutes before you use it, to allow it to thicken up a bit more.
Wipe a heavy non-stick frying pan with a drop of vegetable - not olive, it burns too quickly- oil and heat gently. Pour about 3 tbsp of batter into the pan (I use a 1/4 cup measure as it's the perfect size) and cook for about 2 minutes on each side. The pancakes are ready to turn when there's lots of air bubbles on the top and the edges are dry. Flip them quickly with a spatula and cook on the other side until golden.
Keep warm in a low oven while you make the rest of the pancakes, or simply eat as you go! We had ours with pancetta, sausage and lots of syrup but you could add berries to your batter and serve with creme fraiche or whipped cream. It's a very adaptable recipe, so add whatever makes you happy...