Buttermilk Pancakes

Ingredients

• 145 g Plain flour
• 1 tsp Bicarbonate of soda
• 1/2 tsp Baking powder
• 1 tbsp Caster sugar (optional - don't use if serving with savoury options like eggs etc.)
• 1 Egg (large)
• 1 tsp Vanilla extract
• 120 ml Buttermilk
• 40 ml Milk
• Maple syrup, Nutella, Biscoff, whipped cream...
• Fresh berries/fruit

Instructions

1. 1

   Put a large non-stick frying pan on a medium high heat

2. 2

   Add the plain flour, bicarbonate of soda, baking powder and (if using) caster sugar to a large mixing bowl and stir together till well combined

3. 3

   In another bowl or a large jug, whisk together the egg, buttermilk, milk and vanilla extract

4. 4

   Slowly pour the buttermilk mixture into the bowl of flour, whisk them together as you pour and keep whisking until fully combined and the batter is smooth

5. 5

   Add spoonfuls of the batter into the frying pan, leaving space between each one

6. 6

   Cook for around 2 minutes, then flip over and cook for 45-60 seconds on the other side

7. 7

   Keep an eye on the heat, the pan should not be smoking and the pancakes should be golden. Adjust the heat as necessary

8. 8

   Serve the pancakes imediately with your chosen toppings

9. 9

   Leftover and fully cooled pancakes can be kept in the fridge for 2-3 days, or frozen for up to 3 months. To re-heat, once defrosted place the pancakes in a warm (but not too hot) frying pan for a few minutes. Turn over reguarly. Or microwave fpr 30-60 seconds